These delicious chocolate chip muffins are everything you’d expect from a really good muffin. They’re soft, moist, and cakey, and of course, they’re loaded with lots of chocolate chips!

Yield: 12 muffins

Serving size: 1 muffin



Chocolate chip muffins Narration

  1. Preheat the oven to 350 °F (180 °C) and line a muffin tin with paper liners.
  2. Place the softened butter, erythritol, vanilla, and maple extract into a large bowl.
  3. Using an electric mixer, cream the ingredients together.
  4. One-at-a-time add the eggs to the bowl, beating well after each egg.
  5. Add in the cream, and the water. Blend well.
  6. Add in the coconut flour, baking powder, and a pinch of salt. Blend it all together until it’s well combined, scraping down the bowl as needed.
  7. Add the chocolate chips to the bowl. Using a rubber spatula, fold them into the batter.
  8. Use a soup ladle or an ice cream scoop, to evenly transfer the batter into the cups. You can use a rubber spatula to get the last of the batter into the last cup.
  9. Bake the muffins for 3o-35 min. or until they’re lightly golden brown and a toothpick inserted into the center comes out clean. Let them rest on a wire rack until they’re cool enough to be handled.
  10.  Remove them from the pan, and place them onto a wire rack to finish cooling completely.
6 Carbs Per Serving

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