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Cocoa Carob Chip Muffins

If you have a milk allergy or are lactose intolerant, this muffin recipe is the prefect baked good for you to try! Carob chips and cocoa make this recipe a slightly sweet way to start your day.

Interested in more low carb breakfast ideas? Check out this article!

Servings: 12 muffins
Serving size: 1 muffin

Ingredients:

  • 1 1/4 cup whole wheat flour
  • 2 tbsp ground flaxseed
  • 1/4 cup cocoa, unsweetened
  • 1/4 cup Truvia Baking Blend
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 eggs
  • 1/4 cup almond milk, unsweetened vanilla
  • 1/4 cup coconut oil
  • 1/4 cup carob chips

Directions:

  1. Preheat oven 350 degrees
  2. Line muffin tin with paper liners
  3. Using a large bowl, combine dry ingredients whole wheat flour,  ground flaxseed, cocoa, Truvia Baking Blend, salt, and baking powder
  4. Stir in eggs, almond milk and coconut oil until batter is lumpy
  5. Fold carob chips into batter
  6. Use a small cookie scoop to fill muffin tin ¾ of the way full
  7. Bake for approximately 15 minutes at 350 degrees

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Nutrition facts

Per Serving

  • calories: 125
  • carbohydrates: 16g
  • fat: 7g
  • fiber: 3g
  • protein: 4g
  • sugar: 1g

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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