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!!!
This recipe is Low Carb, Gluten Free, & A THM S or Satisfying meal.
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It’s has been super cold here in Dallas, and what makes me feel more warm and cozy than Cookies? Not much! I had a huge cookie craving the other night, but I didn’t want just chocolate chip! I wanted Peanut Butter and chocolate chip! So I toyed with my Chocolate Chip Recipe and this is what I came up with… My 5 year old son Ethan said “Mom these are super yummy!” and then ate 4! the best part is these cookies are sugar-free, and packed with protein, and healthy fat! So I zero guilt enjoying them and ZERO mom guilt for letting Ethan eat to his hearts content!
For those of us who are following Trim Healthy Mama these cookies are a Satifying or S snack/Dessert. If you haven’t checked out THM yet and would like to know more, I highly encourage you to go to their Web Page.
1/2 C Butter
1/4 C Natural Creamy Peanut Butter (Chunky would be great too)
3 TBS THM Sweet Blend
1/8 Tsp black strap molasses
2 tsp Vanilla
1/2 tsp Baking soda
1/2 tsp Salt
11/2 cups Blanched Almond flour
1 Cup Defatted Peanut Flour
1 1/4 C Lilly’s (Stevia sweetened) Chocolate chips
Directions: Cream together Butter, Peanut Butter, and Sweet Blend Add Eggs, Molasses Vanilla & Salt
in a separate Bowl Mix Almond Flour, Defatted Peanut Flour, & Baking Soda. Then incorporate into wet ingredients a little at a time making sure they are mixed in completely.
Fold in chocolate chips and place in the fridge for 15 min to firm up
Roll into Balls about one inch in diameter and then flatten into perfect little circles place onto a cookie sheet lined with parchment paper (DO NOT grease it will cause the bottoms to burn)
Bake for 325° 15-18 min allow to cool and enjoy with a Trimachino Rich or a glass of almond milk. (MMMMM YUM)
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Peanut butter chocolate chip cookies
- 1/2 C Butter
- 1/4 C Natural Creamy Peanut Butter (Chunky would be great too)
- 3 TBS THM Sweet Blend
- 1/8 Tsp black strap molasses
- 2 tsp Vanilla
- 2 Eggs
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 11/2 cups Blanched Almond flour
- 1 Cup Defatted Peanut Flour
- 1 1/4 C Lilly’s (Stevia sweetened) Chocolate chips
- Cream together Butter, Peanut Butter, and Sweet Blend Add Eggs, Molasses Vanilla & Salt
- in a separate Bowl Mix Almond Flour, Defatted Peanut Flour, & Baking Soda. Then incorporate into wet ingredients a little at a time making sure they are mixed in completely.
- Fold in chocolate chips and place in the fridge for 15 min to firm up
- Roll into Balls about one inch in diameter and then flatten into perfect little circles place onto a cookie sheet lined with parchment paper (DO NOT grease it will cause the bottoms to burn)
- Bake at 325° for 15-18 min allow to cool
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