Finding healthy muffins is impossible because regular muffins are made from unhealthy flours (and unhealthy chocolate).
Fortunately, it is possible to put a healthy spin on this by using healthy flours such as almond flour or coconut flour.
In this recipe I teach you how to make healthy muffins from almond flour and chocolate!
I personally like these muffins a lot more with almond flour because it gives the muffins a nut-like taste. You can certainly also use coconut flour. In terms of nutritional values, it is even healthier than almond flour.
So it comes down to your personal preference.
Of course, you can also replace the chocolate in this recipe with fruits such as blueberries or banana. Whatever you feel like!
You could even make them 'savory' by adding savory ingredients like bacon or veggies. Although that is not my favorite way to make them.
Whatever you decide to do with this recipe, it will always be a success. And other people will not realize that it is a low-carb muffin.
So you will enjoy (by stabilizing your blood sugar and weight) AND they will enjoy. This is what I would call a win-win situation for someone with diabetes or who is overweight.
Ready to make this recipe? Then take a look at the photos below to see what goodies await you.
Photos and recipe of the low-carb muffins made from almond flour & chocolate
Is the water already starting to run in your mouth? Then go all the way down for the complete recipe of these low-carb almond flour muffins.
Not only do we have a recipe for sweet muffins, but we also have a recipe for savory muffins made from eggs. Perhaps also something to try if you fancy a healthy lunch or snack.
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Low-Carb Muffins of Almond Flour & Chocolate
- 200 gram almond flour
- 3 big eggs - or 4 medium eggs
- 1.5 teaspoon baking powder
- 60 gram erythritol powder
- 120 gram yoghurt - naturel
- 80 gram unsalted butter - melted
- 3 tablespoon onsweetened almond milk
- 1 teaspoon vanilla extract
- 50 gram sugerfree chocolate or >85% dark chocolate - finely chopped
- Preheat the oven to 180 ° C (360 Fahrenheit).
- Beat the eggs in a bowl until fluffy. Then add the yogurt, melted butter, almond milk and the vanilla extract and mix well.
- Add the dry ingredients: the almond flour, baking powder and the sweetener and mix until smooth.
- Finally, stir a large part (75%) of the chocolate pieces into the batter and keep the remaining pieces of chocolate aside.
- Grease a muffin pan and add 2 tablespoons of the batter in each hole. You can also use paper cups. Decorate the top of the muffins with the leftover chocolate.
- Bake the muffins in the oven for 20 to 25 minutes (until the muffins are golden brown).