Chocolate Chip Muffins (Grain Free and Low Carb)

After a particularly difficult week last week and having to miss my first three work days of the school year due to a family emergency, I needed something that would make my Monday a little bit special. Sometimes in life, when things happen that you can’t control, and there is literally nothing that you can do to change the outcome, chocolate is the only thing that can give you a moment of calm in the midst of storm. So when I say that I needed a chocolate chip muffin this morning, I mean it.

Luckily, even though I let myself indulge in the chocolate part of these, I was able to whip up a low carb version with no refined sugar  (other than the mini chocolate chips) that makes them the perfect weekday treat.

These muffins are moist and delicious and indulgent (without being too indulgent), and while they didn’t fix the chaos of my life, they did help me to feel okay for moment. And they’ll continue to give me that moment of solace every morning this week 🙂

So, if you’re feeling like you need some chocolate, but it’s a Monday, try this recipe out. You can have them in the oven in less than ten minutes!

Begin by combining your almond flour, baking soda, and salt in a small bowl. Stir with a whisk until combined. You can find almond flour in the baking aisle of your local grocery store or on Amazon. King Arthur Almond Flour – 16 oz or Bob’s Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound are two of my favorite brands to bake with.

Next, in a larger bowl, use a hand mixer or a whisk to beat the eggs, egg whites, coconut oil, honey, and vanilla until smooth. Add the dry ingredients to the wet ingredients a bit at a time and continue to beat until combined. Lastly, use a spatula to fold in your  chocolate chips and nuts into the batter.

I like the mini chocolate chips because I think they allow for the perfect amount of chocolate in every bite. I used pecans in these muffins because I like the added texture they provide, but walnuts would be great too.

Scoop the muffins into a muffin tin lined with cupcake liners, and fill to just below the top (these won’t rise too much).

Place them in a 375 degree oven for 14-16 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Allow for the muffins to cool for 5-10 minutes before enjoying.

Happy Monday! Let’s all hope for only good things this week 🙂

• Servings: 10 muffins
• Time: 20 mins
• Difficulty: Easy
• Print

Ingredients:
2 cups almond flour
1 cup mini semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts
1/4 cup honey
2 eggs
2 egg whites
2 tablespoons coconut oil, melted
2 teaspoons vanilla
1/2 teaspoon baking soda
1/8 tsp salt

Instructions:
1. In small bowl, combine 2 cups almond flour, salt, and baking soda. Set aside.
2. In medium bowl, blend eggs, egg whites, honey, coconut oil, and vanilla, using hand mixer.
3. Add dry ingredients to wet ingredients and mix until smooth.
4. Fold mini chocolate chips and nuts into batter.
5. Scoop batter into 10 muffin tins lined with cupcake liner.
6. Bake at 375 degrees for 14-16 minutes or until the tops are golden and a toothpick comes out clean. Allow to cool for 5-10 minutes before enjoying!