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RECIPE
9 INGREDIENTS5 STEPS30MIN

Low-Carb Gluten-Free Chocolate Chip Muffins

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Dipped in the morning in a hot cup of milk, these muffins make a balanced and delicious breakfast. Low-carb and gluten-free!
30MIN
Total Time
20MIN
Active Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1/3 cup
Soy Flour
2 1/2 Tbsp
Coconut Flour
1/3 cup
1
Organic Egg
2 Tbsp
Granulated Erythritol
1 pinch
3 Tbsp
Vanilla Protein Powder
1 1/4 tsp
Baking Powder

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Nutrition Per Serving

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CALORIES
194
FAT
9.5 g
PROTEIN
19.0 g
CARBS
27.0 g

Author's Notes

Makes 3 muffins.

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
In a bowl whisk together Organic Egg (1), Granulated Erythritol (30 gram), and Greek Yogurt (80 gram). Then add the Soy Flour (25 gram), Coconut Flour (20 gram), Salt (1 pinch), Vanilla Protein Powder (18 gram), and Baking Powder (5 gram).
Step 3
Last fold in some Dark Chocolate Chips (to taste) and divide the batter into 3 muffin cups. Add some more chocolate chips on top.
Step 4
Bake the muffins in your preheated oven at 350 degrees F (180 degrees C) for 20-25 minutes.
Step 5
Let the muffins cool down before serving them. Best eaten warm on the same day!

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Nutrition Per Serving
Calories
194
% Daily Value*
Fat
9.5 g
12%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
115.4 mg
38%
Carbohydrates
27.0 g
10%
Fiber
5.4 g
19%
Sugars
5.0 g
--
Protein
19.0 g
38%
Sodium
364.3 mg
16%
Vitamin D
--
--
Calcium
190.8 mg
15%
Iron
1.9 mg
11%
Potassium
551.2 mg
12%
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