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Gluten Free Chocolate Chip Muffins

These are reduced sugar for a lower carb count, but not at the expense of flavour. 

Ingredients

  • 115 g (~1/2 cup) Butter (room temperature)
  • 18 g (~3/4 cup) Gluten Free Baking Stevia 18 CHO
  • 50 g (~1/4 cup) Sugar 50 CHO
  • 2 Lg Eggs (room temperature)
  • 125 mL (1/2 cup) Sour Cream (room temperature) 8 CHO
  • 125 mL (1/2 cup) Trop50 Orange Juice 5.5 CHO
  • 285 g (~1 3/4c + 2Tbsp) Cloud 9 Gluten Free Flour Blend 202.5 CHO
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 105 g Mini Semi Sweet Chocolate Chips 63 CHO

Instructions

  1. Preheat oven to 350 and grease muffin tins.

  2. In your stand mixer or a large bowl, cream butter, stevia, and sugar.

  3. Beat in eggs, one at a time.

  4. Mix in sour cream and orange juice.

  5. In a medium bowl mix flour, baking powder, and baking soda.

  6. Add the dry ingredients to the wet and mix.

  7. Stir in the chocolate chips by hand.

  8. Bake regular muffins (1/4 cup batter) for 16 min. Bake mini muffins (1.5 tbsp batter) for 10 min.

Recipe Notes

Carbohydrate Count:

By weight: 0.44 CHO/g

Regular Muffins (1/4 cup batter): Average of 22 CHO each

Mini Muffins (1.5 Tbsp batter): Average of 11 CHO