While everyone in the world is jumping on the pumpkin bandwagon , I am over here craving chocolate chip muffins! I absolute adore the Trim Healthy Mama Baking Blend of flours! The texture is light and airy like my favorite high carb muffins made with sugar and white flour. This Muffin recipe is full of protien, low glycemic, and VERY waiste line friendly. The best part? It tastes so good you will feel like you are CHEATING !! This recipe makes about 12 regular size muffinsor 24 mini muffins. They all diappear in my house too quickly to store but I would say they will last about a week in the fridge. I hope you love as much as we do, even my super picky 6 year old loves these muffins!
What you will need:
1 1/2 Cup THM Baking Blend
1TBS+1/4 tsp Baking Powder
1 & 1/4 tsp Baking soda
1/2 cup Butter melted & Cooled
1/2 Cup THM Sweet Blend or 3/4 Cup Truvia
3 Large Eggs
1 Cup Almond Milk
1 tbs Vanilla Extract
1/8 tsp Black Strap Molasses
1/2 Bag sugar free chocolate chips (I use Lily’s)
What to do:
Preheat oven to 425 degrees f. Cream together Butter, Sweet blend, eggs, vanilla, & molasses . In a seperate bowl Mix all dry ingredients and add to your butter mix a scoop at a time stirring in each time you add the dry mix. Slowly mix in the 1 cup almond milk & stir until combined then slowly stir in the chocolate chips. Scoop into a prepared muffin tin, and bake on 425 for 7 min lower the temperature to 375 and bake an additional 15 Min. allow to cool & enjoy!!!
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