Double Chocolate Mint Muffin

Name: Double Chocolate Mint Muffin
Yield: 9 Regular Size
Cuisine: American
Ingredients: 2 1/2 C Fine Almond Flour; 3 Tbs Special Dark Cocoa Powder; 2 tsp Low Sodium Baking Powder; 1 1/2 tsp Cinnamon; 1/2 tsp Salt; 1/4 C Brewed Dark Roast Coffee; 1/4 C Grapeseed Oil; 3 Eggs; 1/4 C Truvia Brown Sugar Blend; 1 Tbs Low Fat Cream Cheese, softened; 2 tsp Vanilla; 1/4 C Dark Chocolate Chips; 1/2 C Frozen Blackberries/Blueberries

Coach Chelle Johnson @cook_20911540

A delicious gluten free low carb chocolate muffin!

Coach Chelle Johnson @cook_20911540

A delicious gluten free low carb chocolate muffin!

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Ingredients

9 Regular Size

2 1/2 CFine Almond Flour
3 TbsSpecial Dark Cocoa Powder
2 tspLow Sodium Baking Powder
1 1/2 tspCinnamon
1/2 tspSalt
1/4 CBrewed Dark Roast Coffee
1/4 CGrapeseed Oil
3Eggs
1/4 CTruvia Brown Sugar Blend
1 TbsLow Fat Cream Cheese, softened
2 tspVanilla
1/4 CDark Chocolate Chips
1/2 CFrozen Blackberries/Blueberries

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Steps

1

Preheat oven to 350°F
2

Brew coffee and mix cream cheese in then set aside
3

Combine dry ingredients: almond flour, salt, baking powder, cinnamon, and salt. **save brown sugar to mix in at the end**
4

Combine wet ingredients: eggs, oil, vanilla and coffee-cream cheese mix.
5

Combine wet and dry mixtures. Don't overmix. Stir in berries of choice
6

Divided press dark chocolate chips into tops of each muffin. Or you can still chips in with berries.
7

Spoon mixtures into lined muffin pan. Bake for approximately 25-30 minutes.
8

Enjoy