Chocolate Chip Mini Muffins

Chocolate Chip Mini Muffins

by Dee
Published: Last Updated on

This post may contain affiliate links to products or services that I use and recommend. If you decide to click and purchase, I may receive a small commission at no extra cost to you. See disclaimer for more information.

My daughter loves Entenman’s Little Bites and used to have them daily as a snack at school. I wanted to replace the with a healthier, homemade version and came up with these Chocolate Chip Mini Muffins. They are low-carb, keto and gluten-free.

These muffins are super-easy to prepare . They can be kept in the refrigerator for up to a week, or frozen to enjoy later.

I love them as much as she does, and often take them to work as a snack. My favorite way to enjoy them?  Warm and smothered with butter 😋

I love Lily’s chocolate chips, but you can use any low carb chocolate chip in this recipe. You can also substitute blueberries! If you love chocolate as much as I do, you’ll also want to check out Low Carb Peanut Butter Cups and Low Carb Cookies & Cream Donuts!

This recipe makes 18 Chocolate Chip Mini Muffins, but the recipe is easy to scale if you want more. Silicone mini muffin pans*  eliminate the need for liners and make cleanup a snap (they are dishwasher safe). When using a silicone muffin pan, place on a cookie sheet when baking and allow the muffins to cool in the pan so they’ll pop out easier.

Macros (per 2-muffin serving): 160 calories, 5g net carbs, 5g protein, 13g fat.

Chocolate Chip Mini Muffins
Print Recipe Pin Recipe
5 from 1 vote

Chocolate Chip Mini Muffins

Recipe by Dee (Low Carb & Tasty)
These mini muffins are easy to make and so delicious!
Servings9
Total Time26 minutes
Net Carbs5
Meal Type: Snack
Cooking Method: Oven

Ingredients

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a mini muffin pan with liners (if not using a silicone pan).
  • Place almond flour, low carb sweetener, baking powder and salt in a medium mixing bowl. Stir until combined.
  • In a small bowl, combine eggs, melted coconut oil, milk, and vanilla. Transfer wet mixture to flour mixture and stir until incorporated. Fold in chocolate chips.
  • Scoop batter into prepared muffin pan.
  • Bake muffins for 16 minutes, or until golden brown on top.
  • If using muffin liners, remove muffins from pan to a cooling rack to cool. If using a silicone muffin pan, keep muffins in the molds and place pan on a cooling rack to cool.
Nutrition Facts
Chocolate Chip Mini Muffins
Amount per Serving
Calories
160
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0
g
Cholesterol
 
38
mg
13
%
Sodium
 
123
mg
5
%
Carbohydrates
 
9
g
3
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Net Carbs
 
5
g
* Percent Daily Values are based on a 2000 calorie diet.
Like this recipe?Mention @LowCarbandTasty or tag #LowCarbandTasty!
Chocolate Chip Mini Muffins

You may also like

24 Shares
Share9
Tweet
Pin15
Email