Chocolate Mini Muffins

Posted on July 21, 2012. Filed under: Muffins & Cupcakes | Tags: , , , |

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Low-Carb Chocolate Mini Muffins | Low-Carb, So Simple!

I bake over and over again these gluten-free, sugar-free low-carb chocolate mini muffins. Usually baked goods made with coconut flour get rock hard when stored, but these muffins stay soft and moist even for few days in a room temperature. I made a lot of experiments until I was satisfied, and now I’m happy to share my best results with you. Here you are, hope you like this recipe as much as I and my family do!

 

 

 

Chocolate Mini Muffins

1/4 cup = 60 ml = 30 g organic coconut flour
3 tablespoons = 45 ml = 20 g organic cocoa powder
3 extra large organic eggs
1/4 cup = 60 ml organic heavy cream
1/3 cup = 80 ml = 70 g erythritol crystals

 

Directions

  1. Preheat the oven to 350 °F (175 °C).
  2. Line a mini muffin pan with paper liners.
  3. In a small bowl, mix the coconut flour with cocoa powder.
  4. In a medium bowl, whisk together eggs, cream and erythritol until well mixed.
  5. Combine the flour mixture and the egg mixture and whisk until smooth.
  6. Scoop the batter into each mini muffin cup.
  7. Bake for some 15–20 10–15 minutes, or until a stick inserted in the middle of the muffin comes out almost dry. Be careful not to over-bake the muffins.
  8. Let cool and serve.

 

 

 

Nutrition information Protein Fat Net carbs kcal
The whole batch: 34.2 g 48.4 g 10.1 g 613 kcal
Per muffin if 6 muffins in a batch: 5.7 g 8.1 g 1.7 g 102 kcal
Per muffin if 8 muffins in a batch: 4.3 g 6.0 g 1.3 g 77 kcal
Per muffin if 12 muffins in a batch: 2.9 g 4.0 g 0.8 g 51 kcal
Per muffin if 16 muffins in a batch: 2.1 g 3.0 g 0.6 g 38 kcal
Per muffin if 18 muffins in a batch: 1.9 g 2.7 g 0.6 g 34 kcal

 

 

 

A Pile of Low-Carb Chocolate Mini Muffins |  Low-Carb, So Simple!

 

 

Tips for making the muffins

These muffins are very easy and quick to make. You can simply whisk the ingredients with a whisk, no electric mixer is needed. Just mix the dry ingredients together, wet ingredients together, and combine both mixtures and whisk shortly until smooth. That’s it!

After mixing everything together you can wait for some 5 minutes so that the batter thickens a bit and is easier to scoop or pour into the muffin cups. The cups can be filled until they are almost full. Even the muffins rise in the oven, they usually don’t spill over.

Nothing restricts you from making bigger muffins. Personally I prefer bite-size indulgences, that’s why I usually make muffins in mini-size.

 

My experiments with this recipe

I have a versatile basic muffin recipe which I have developed over years. This chocolate muffin recipe is a modification of that recipe. I was pondering which one to publish and settled on this one. Don’t worry, I’m going to publish the basic muffin recipe at some point as well!

I got familiar with using coconut flour in baking from Elana Amsterdam and her amazing book Gluten-Free Cupcakes which is full of simple and mouthwatering recipes for gluten-free cupcakes and muffins. I’ve baked cupcakes and muffins based on numerous recipes in that book. I remember one evening I carried my baby in manduca and we baked together tens, actually over 100 cupcakes based on the recipes in Elana’s book. I think my absolute favorite is Chocolate Peanut Butter Cupcakes which have delicious peanut butter centers. Elana uses mostly agave nectar as sweetener, I as low-carber prefer erythritol.

I also have book Cooking with Coconut Flour from Bruce Fife, which also has great recipes and useful information about coconut flour. Since the ingredients I use differ slightly from those of Elana Amsterdam and Bruce Fife, I started everything from scratch and developed a muffin recipe of my own. For example, Elana’s recipes call for agave nectar and grapeseed oil, both of which are fluid and need more dry ingredients for perfect batter. I use erythritol and heavy cream or melted butter instead, and those need less coconut flour.

After numerous muffin experiments I gave up melted butter and used only heavy cream, since the muffins seem to be softer and more moist with cream. Butter makes them harder, for some reason.

I don’t use baking powder either, since according to my experiments these muffins rise properly — actually the texture is even better — without it. A couple of days ago I had to make some experiments again, with and without baking powder, and I really liked the result much more when no baking powder was used. So, here we go, a delicious and amazingly easy muffin recipe with just 5 ingredients!

 

 

Low-Carb Chocolate Mini Muffins, on the Table | Low-Carb, So Simple!

 

 

Tips for variation

You can vary these chocolate muffins for example by:

  • Adding dark chocolate chips to the batter
  • Adding chopped nuts to the batter
  • Adding unsweetened, shredded coconut to the batter.

If you prefer dairy-free muffins, just simply substitute heavy cream for coconut cream or coconut milk. I tried it and it worked well for me.

These muffins taste great as such, but you can top them with your favorite icing. I like self-made sugar-free chocolate toffee, my husband prefers chopped fresh strawberries and plain whipped cream.

A great idea is to fill the ready muffins with something delicious, be it just whipped cream, chocolate mousse, buttercream or vanilla pudding.

 

 

Low-Carb Chocolate Mini Muffins (Behind The Scenes) | Low-Carb, So Simple!

Behind the scenes: Our cat Pete got curious about the strawberry leaves…

Low-Carb Chocolate Mini Muffins (Behind The Scenes 2)  | Low-Carb, So Simple!

Behind the scenes 2: … have to take a bite, yum! …

Low-Carb Chocolate Mini Muffins (Behind The Scenes 3)  | Low-Carb, So Simple!

Behind the scenes 3: …and our other cat Frieda about the whipped cream.

 

 

 

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21 Responses to “Chocolate Mini Muffins”

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I made these the other day and loved them however I was just wondering how you stored them?

I stored them in an air-tight tupperware container just in the cupboard as I was concerned they would go too hard but they went moldy really quickly.

Do you store them in the fridge?

Hi Rebecca, I’ve usually stored them just like you, in an air-tight container on the table because the muffins tend to be eaten in a day. If I need to store them for a few days, I’ll store them in the fridge. You can also freeze the muffins if you need to store them longer than a few days. Hope this helps!

Did you ever post your basic muffin recipe? I was looking at your website about a week ago, and I thought I found it then… but I can’t find it now. Tried your pumpkin spice muffins yesterday… Yum!

Hi Debby, the basic muffin recipe is basically this one: http://www.lowcarbsosimple.com/low-carb-blueberry-muffins/. I have just added there the blueberries. You can leave them out and use 1 teaspoon vanilla extract. Hope you like them!

What will happen if I use large instead of extra large eggs for any of your recipes?

Hi Meredith, thanks for your question. I guess the baked goods are more dense and dryer with less amount of eggs. Not much, and in some recipes this might affect more and in some recipes less.

Have you made whoopie pies with this recipe? :)

Hi Shannon! Yes, I’ve used this for whoopie pies as well. Even better recipe for whoopie pies (over 5 ingredients, though) is this one which I developed last week:

1/4 cup = 60 ml coconut flour
3 tablespoons dark cocoa powder
1 teaspoon baking powder
3 extra large eggs
1 package caffeine-free instant coffee granules (e.g. Mount Hagen)
1/4 cup = 60 ml heavy cream
1/3 cup = 80 ml erythritol crystals.

1. Preheat the oven to 350 °F (175 °C).
2. Grease a whoopie pie pan generously with softened butter.
3. Mix all dry ingredients well together (i.e. coconut flour, cocoa powder and baking powder).
4. Combine the rest of the ingredients in a large bowl and mix well with an electric mixer. Mix just that everything is mixed, you don’t have to mix very long.
5. Add the dry ingredients to the wet ingredients and mix well with the electric mixer.
6. Scoop into the whoopie pie pan.
7. Bake for 15 minutes. Be careful not to overbake.

Makes 12 normal-sized whoopie halves (i.e. 6 whole whoopies)

Btw, these whoopies taste heavenly with the recipe I’m going to publish tomorrow… You’ll see a photo of them, too!

I see you made your blue berry muffins into whoopie pies, have ever used this recipe?

These are soooo good! I added some chopped pecans and coconut flakes. I am doing the ketogenic diet and I have a sweet tooth, so these were perfect! Thanks!

Monaca, so great to hear that you like the muffins and they help satisfy your sweet tooth!

I FINALLY made these tonight! I used raw cacoa powder instead of cocoa, mostly because I already had it. I don’t buy extra large eggs, so I used 4 large. I ended up with 24 exactly. The flavor is excellent, but I think I overcooked them?? They do not release from the paper at all. They are slightly on the dry side as well. Don’t worry, the kids and I are still gobbling them up as they are still quite delicious! When (and I do mean when!) I make them again, should I use 5 large eggs? Should I use cocoa instead of raw cacoa, or do you think my problem is just straight up overcooking? Also, they all formed these weird small shallow craters on top. They don’t bother me but I am curious as to why if you have any idea. I am hoping once I perfect the recipe to take them into work as I have 2 diabetic coworkers and another low carber, so no craters would be more presentable ;)

Hi Deana! Thanks for trying out the recipe :) The ratio between eggs and coconut flour needs to be optimum for the best result. I always use extra large eggs, simply because the best quality organic eggs in the nearest grocery store happen to be extra large in size. If you use large eggs, I would recommend to use one more tablespoon coconut flour, otherwise the result might resemble omelet rather than muffins… Today I made these muffins like this:

5 tablespoons coconut flour
3 tablespoons organic raw cocoa powder (Navitas Naturals)
4 large organic eggs
1/4 cup = 60 ml organic heavy cream
1/3 cup = 80 ml = 70 g erythritol crystals

and baked medium size muffins for 20 minutes. They rose nicely and were nicely moist and also released from the paper. If you are familiar with my Facebook page, you can see photo of these muffins.

Actually, esapecially with chocolate muffins it’s important that the baking time is rather too short than too long. I think for mini muffins the maximum baking time should be 15 minutes. I think I’m going to change it to the recipe. Thanks for your observations :)

Do you think raw cacoa powder will work the same here as cocoa powder?

Hi Deana, yes, raw cocoa powder works as well, at least it worked for me.

Wonderful! I just left a comment on another recipe concerning powdered vs granulated vs crystals for the erythritol. If they are all different, can I use the granulated Zsweet for this recipe?

Hi Deana! Thanks for your comments! I left a lengthy answer to the other question, hope you find it helpful. Granulated Zsweet should work in this recipe, since it seems to be pure erythritol (with some flavorings, though). I haven’t tried it out, however I don’t see any reason why it wouldn’t work. If you try, please tell me how it worked!

I just made these. Your recipes are so reliably delicous! I’m sure I will make these many many times again. I put some dark chocolate chips in mine and loooooove them. I also sliced one in half and put some peanut butter filling inside (that I have left over from a cookie experiment gone bad)–also delicous. Thank you yet again! I really am so thankful for a source of reliably good low-carb goodies.

Tara, thanks for your nice comment! So great to hear that you like my recipes. Peanut butter filling sounds really yummy!

Just made these. Only did a couple of things different. Didn’t have papers so just greased the tin REALLY well. Added pecans and caramel extract (turtle muffins!!!) and an extra egg cause I didn’t have extra large(they’re fresh eggs from a family member)

Came out yummy. I got exactly 24 muffins at a tablespoon each. These are gonna be SO good with my coffee in the morning :)

Thanks for commenting and trying out my muffin recipe! Pecans and caramel extract sound really yummy! I might give a try to them next time when I’m baking these muffins. Thanks for a great idea :)


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