Bake a couple delicious jumbo sized sugar free and gluten free chocolate chip muffins! These can easily pass off as the carb/sugar versions from your kitchen.
Sugar Free & Gluten Free Chocolate Chip Muffins
Do you like muffins? Like, the really big jumbo muffins you find at the store or at a cafe? I really miss cafe style jumbo chocolate chip muffins. Or, perhaps I miss the ease of grabbing one on the go with a coffee.
Either way, I was having a bit of a craving for them recently. I used to love to go through the Tim Horton’s drive-thru for their muffins. These muffins I think are a lot better.
I’ve played around a bit in the past when I created my Coconut Flour Chocolate Chip Muffins. It was one of the first recipes I worked on creating using coconut flour. But, I wanted to see what kind of texture almond flour and ground flax meal would create.
I had successfully used the combination before in a pumpkin gluten free chocolate chip muffins recipe. But I hadn’t really gone much further experimenting.
To achieve a jumbo muffin look, I decided to see what info I could find. I knew I could just add some baking powder, but I really wanted to see what else I could do. I was lead to Sally’s Baking Addiction where she mentioned this tip when baking jumbo muffins:
“5 minutes at 425F degrees, then about 25 minutes at 375F degrees. Why the high initial baking temperature? Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 375F. – mentioned in her Sparkling Jumbo Blueberry Muffins recipe “
When I baked my muffin’s this time, I used that very tip. And, they do look like real jumbo muffins and reminded me of Tim Horton’s chocolate chip muffins. They even have that glossy shine on the muffin tops, which I did not expect.
The texture, the taste, and the look have my approval. I might experiment more using this recipe in the future for other muffin recipes.
For these muffins, I used Hershey’s Sugar Free Chocolate Chips. I don’t use them often because sugar alcohols can upset my stomach. And for some people, it can give a laxative effect. The thing about sugar alcohols in a low carb diet is that you subtract grams of sugar alcohols (including glycerin) and fiber, to get the total grams of carbs.
So even though I used 6 servings of Hershey’s Sugar Free Chocolate Chips, the carb count is much lower due to the sugar alcohol. You can read more about at “The Scoop on Sugar Alcohols.” The nutrition information below reflects what it looks like minus sugar alcohols.
- 1 cup almond flour
- ¼ cup ground Flax Seed Meal
- ¾ cup Swerve sweetener (or other granular sweetener)
- 4 eggs, large
- ½ stick unsalted butter
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 8 servings Hersheys Sugar Free chocolate chips
- Preheat the oven to 425 deg F. (note: will bake fro 5 minutes and then reduce heat to 350 deg F for 10 minutes)
- In a large bowl, mix together the dry ingredients of almond flour, ground flax meal, swerve sweetener, baking powder, and salt.
- In a small bowl, mix together the wet ingredients of eggs, melted unsalted butter, and vanilla extract.
- Mix together the dry and wet ingredients until well combined. Then, slowly whisk in the chocolate chips.
- Butter up a 6-cup muffin pan. Place ½ cup + 1 tbsp batter in four spots.
- Bake at 425 deg F for 5 minutes, and then reduce the heat to 350 deg F for 10 minutes.
NUTRITION: Whole batch vs. 1/2 cup + 1 tbsp scoops
- I used a 6-cup muffin pan when I baked these muffins.
- Flax meal isn’t a huge favorite of mine, but you won’t really taste it. If you taste the batter first, it’s more noticeable. But after it is cooked – it’s just fine!
- This recipe can be used as a good basic muffin recipe. Toss in some blueberries, almond slivers, or top it off with some drizzled chocolate.