Chocolate chip coffee muffins. Muffins. With chocolate chips. That taste like coffee. I literally don’t see a single thing wrong with this scenario.
A dear friend of mine and I both LOVE these muffins; I try to keep her supplied with a freezer stash of them… you know, in case of emergency (ie, when her kids haven’t stopped talking to her in 10 hours and she needs to lock herself in the bathroom with something sweet). Today is her birthday and normally I would just whip up a big batch and bring them to her… but she has recently started eating the Trim Healthy Mama way, and has been very successful with it. I didn’t want to derail her – both she and her husband have made awesome progress eating on plan!
So, I set out to adapt the recipe. I mean, I’ve been doing THM for three years and have simply shoved my guilt occasionally when I wanted to treat myself to one of these things (which might explain why it took me three years to reach my goal weight)… how nice would it be if there was no guilt to shove? It took quite a bit of tweaking, but finally, success was mine!
AND SO. Ladies and gentlemen, I present to you the low carb version of the Chocolate Chip Coffee Muffin. It’s a delicious, moist, yummy “S” breakfast… or dessert… or snack… or, let’s be honest, lunch. BONUS: they’re also dairy free, if you use appropriate chocolate chips! YESSS!
They’re easy to make, too. Simply mix all your dry ingredients together (after arranging them in the bowl like a cool art project).
Stir your coffee into the milk, then add it along with all the other wet ingredients.
Fold those all-important chocolate chips in!
Spoon it into paper baking cups (sprayed with cooking spray or else your muffins won’t come out!)
Bake, let cool just enough that you don’t fry your fingers as you dig them out of the pan, and enjoy!!
Low Carb Chocolate Chip Coffee Muffins
2 cups almond flour
1/4 cup + 2 tsp. Gentle Sweet (or use whatever sweetener you love best – make sure to convert it properly)
2 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1 cup almond milk
2 T. espresso powder or strong coffee grounds (I used french roast)
1/2 cup coconut oil, melted
1 tsp. vanilla
1 tsp. blackstrap molasses
1 cup sugar free chocolate chips
Combine flour, Gentle Sweet, baking powder, cinnamon, and salt in a large bowl. Stir the coffee into the milk and pour over dry ingredients. Add coconut oil, eggs, vanilla, and molasses; mix well. Fold in chocolate chips.
Grease 12 paper baking cups and spoon batter into them. They’ll be pretty full but that’s okay – this batter doesn’t raise too much.
Bake at 375° for 20-25 minutes (23 minutes was perfect for my oven!). Once you can slide a toothpick into the middle of a muffin and bring it out clean, they’re ready! Allow them to cool in the pan, then brew a fresh cup of coffee and step into muffin bliss.