Low-Carb | Gluten-Free Chocolate Chip Muffins

Dipped in the morning in a hot cup of milk, these muffins make a balanced and delicious breakfast. Low-carb and gluten-free!

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The batter is made with no butter and no oil, which I replaced with greek yogurt. As for flour we use soy flour and coconut flour.

To add up a bit of protein, I have also used vanilla flavour protein powder ( ISOPURE ZERO alla vaniglia). If you decide not to use them, then I suggest you add more sugar and a little more flour.

Better to consume these muffins freshly made and warm. You can also store them for a couple of days in a zip-lock bag and warm them up for 30 sec in your microwave before serving.

Ingredients (make 3 muffins):

  • 25 g soy flour
  • 20 g coconut flour
  • 80 g greek yogurt
  • 1 whole organic egg
  • 30 g erythritol sugar
  • a pinch of salt
  • 18 g vanilla protein powder
  • 5 g baking powder
  • dark chocolate chips, as needed

In a bowl whisk together egg, sugar and yogurt. Add then soy flour, coconut flour, salt and baking powder.

Last fold in some chocolate chips and divide the batter into 3 muffin cups. Add some more chocolate chips on top.

Bake in pre-heated oven at 180C for 20-25 min.

Let the muffins cool down before serving them. Better eaten warm on the same day!

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.