Made what a mess with their wild foodie experiments! But, those health nuts cooked up super yummie Choco-Blueberry muffins- low carb, sugar-free & gluten free- a 5 wow combo! Try it out!
CHOCO-BLUEBERRY MUFFINS
Ingredients
1 & ½ cups Honeyville almond flour
½ cup Mama’s Almond Blend flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick butter (room temperature)
6 tablespoons Splenda
4 tablespoon Truvia/Xyla
2 tablespoons vanilla extract
3 tablespoons almond milk (vanilla)
4 jumbo eggs
1/3 cup heavy cream 1/3 cup plain Greek yoghurt
2 cup fresh blueberries
1 cup Lily’s sugar-free dark chocolate chips
3/4 cup 100% Hershey’s chocolate cocoa powder (optional)
Directions
Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with metal liners.
In a medium bowl, whisk together the flours, baking powder, and salt.
In a large bowl, cream the butter. Add the sugar and beat until smooth. Beat the eggs and add to the mixture. Stir in the yogurt, almond milk and vanilla. Beat again.
Add 1/2 of the flour and half of the cream and mix until the batter is smooth. Add remaining flour and cream and mix until smooth.
Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter. Add the dark chocolate chips (reserving a handful to put on the tops of the muffins before cooking)
Pour the batter into each prepared cup, filling the cup. Spread the remaining chocolate chips on top of each muffin- 3 on each.Bake the muffins on the center rack for approx. 22 minutes, rotating the pan 180 degrees after 15 minutes. The tops should be browned.
Let the muffins stand until cool.
For Chocolate muffins- add 1/3 cup unsweetened cocoa powder to the batter and add 2 tbsp heavy cream to the batter.
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