Wednesday, November 6, 2013

Chocolate Chip Cranberry Mini-Muffins - Low Carb & Wheat Free

The other day I was in the mood for chocolate chip cookies, but I was also in the mood for cranberry muffins, too. I really enjoyed the Cranberry Orange Walnut Muffins I made not too long ago -- I absolutely love cranberries. I really didn't want to make both the cookies and muffins and was torn between which to make...so I did what any good chocolate and cranberry lover would do...I compromised and made Chocolate Chip Cranberry Mini-Muffins and satisfied two cravings with one low carb, wheat free recipe! They turned out great and are perfect for either breakfast or a tasty snack with coffee. It was great combining two of my favorite "big flavors" together into one little muffin! I snapped a few photos below as well as the easy peasy recipe. Can't you picture these on your Thanksgiving breakfast table? Enjoy!







Chocolate Chip Cranberry Mini-Muffins (Low Carb & Wheat Free)
Makes 3 dozen

Ingredients:

1 cup blanched almond flour
1 cup ground golden flax seeds
2 tablespoons coconut flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup Swerve Confectioners Sweetener (or powdered erythritol or preferred sweetener)
3 large eggs
1/4 cup extra light olive oil or coconut oil
1 teaspoon orange extract (or vanilla extract)
3/4 cup buttermilk
3/4 cup 70% or 85% cacao chocolate bar, chopped (one 3.5-ounce bar)
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped walnuts, optional
3 tablespoons Swerve Granular Sweetener, optional (for sprinkling on top of muffins before baking)
Olive oil spray or coconut oil spray for greasing muffin tins

Directions:

Preheat oven to 350 degrees F. Lightly spray mini muffin pan with oil and set aside. In a large bowl, whisk together almond flour, ground flax, coconut flour, baking powder, baking soda and 1 cup sweetener until combined.

In a separate medium bowl, beat eggs, oil, orange extract, and buttermilk until well combined. Add wet mixture to dry mixture and stir until combined. Fold in chocolate, cranberries and walnuts. Spoon batter into muffin cups, filling almost to the top. If desired, sprinkle top of each muffin with granular sweetener. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Cool about 5 minutes in pan; flip and cool completely on a wire rack. Makes approximately 3 dozen mini-muffins.




      

16 comments:

CyberSis said...

Hi GGC,

Chocolate and cranberries ... I really love the sound of that! And I even have all the ingredients on hand, for a change! :-)

I see you have some lovely fall leaves. We do too ... but the all-day wind and rain today might cut them short. It's supposed to be calm and dry tomorrow. Hopefully we'll have a few leaves left to admire before the brief autumn season comes to a close.

Darlene said...

What an excellent idea! I will be making these tomorrow to take on a visit to my daughter this weekend (solves my problem of whether to bring muffins or cookies ha ha) :-)

Gourmet Girl Cooks said...

Hi CyberSis! LOL...it is nice when you already have the ingredients on hand, isn't it! Yes, we do have some nice fall color right now, but we had rain this morning and wind the last couple days...so they are coming down quickly. I just want it to stay fall weather for a bit longer before it gets cold. I love the look of a fall sky! The sun is out now at lunch time and it is beautiful. :-)

Gourmet Girl Cooks said...

Hi Darlene! Hope you enjoy the muffins and your visit with your daughter, too! It really did help me with my dilemma (combining chocolate with cranberries)...LOL :-)

Rachel Virden said...

I just made a batch of these and they are yummy! My only change would be to add some salt to the batter or use roasted/salted nuts. Since I did not do that before baking we just sprinkled a little salt on top after they came out of the oven. Of course I am a big fan of the salt and dark chocolate combination.

Betty Anne said...

I just returned from the grocery with buttermilk to make the cranberry orange muffins. Looks like I will be adding a handful of chocolate chips now!! These sound delicious.

Gourmet Girl Cooks said...

Hi Rachel! Glad you enjoyed them. I would never have thought to add salt to the top...but it sounds like an interesting twist...like salted caramel, etc. I will have to try that on a couple next time I make them...which will probably be soon! LOL I am on a real cranberry streak! ;-)

Gourmet Girl Cooks said...

Hi Betty! I hope you like the muffins -- I really enjoyed them with the chocolate chips and hope you do, too. :-)

Susan M. said...

Hi GGC. These sound delicious and I will be making them soon! I have joined Ziplist per your suggestion. I wanted to let you know that when I click on "save recipe" for the Choc chip cranberry muffins Ziplist saves your Spicy Pumpkin Sausage Soup recipe instead.

Anonymous said...

Way to use those healthy flax seeds girl! Looks great.

Gourmet Girl Cooks said...

Hi Susan! I just tested it myself -- and saved these muffins to my ziplist recipe box -- and it saved them correctly. I don't know why it would save the soup recipe instead? I will check around and see if I can find out why that might have happened. As far as you know, is it working correctly when you save other recipes? Let me know...and sorry about that! :-)

Gourmet Girl Cooks said...

Hi Anonymous...thank you! :-)

Susan M. said...

GGC, I tried again and it did the same thing with saving the Pumpkin Soup. So I tried it a different way and got it to work. The first time I was just scrolling down to the muffin recipe from your home page. Now, I clicked on the title of the recipe for the muffins so that was the only posting on the page. Then I scrolled down to "save recipe" and it worked! Hope that makes sense. Thanks for your help and thanks for all your great recipes.

CyberSis said...

Hi GGC,

We had these tonight and they are wonderful! My mini muffin pan really is a "mini" with only 12 little muffin cups, so I made 1/3 of the recipe. The eggs were easy. :-) Some of the rest was a bit of math and a little fudging (I'm rather "math challenged") but it all worked out great.

I almost out-smarted myself, though. I thought I'd use those mini cupcake liners. Well, I was surprised by how much room they took up in the cups. It looked like I was going to have batter left over, but I soldiered on and filled them to a little bit more than "almost to the top." The batter all went in and they baked up just fine, no problems! Once again, another winner!

janet lundy said...

Just got my first batch of these out of the oven. They are really good. but, I am glad I added the chocolate or they might have been too tart. We both love them with the chocolate.
Had to make some changes to the recipe. Used almond meal because I am out of blanched almond flour (just orded from Honeyville with 15% off discount, but not here yet), also added about 1/4 brick of cream cheese because I needed to use it. Again, I love your recipes because they are so forgiving of changes. Thanks for continuing to do this. I just don't know how you work full time and keep up with this blog, but I thank you for doing it and making myself and my husband healthier!

Gourmet Girl Cooks said...

Hi Janet -- glad you liked the muffins. You could also try bumping up the sweetener a bit, too, if you liked them a little sweeter, or reduce the cranberries some instead. I actually almost doubled the amount of cranberries in a batch I made the other day and bumped the sweetener up just a tad. But I like the tartness of cranberries -- I have also not used sugar in almost 1-1/2 years now, so my "sweet scale" is probably different than some. If you decide to make them again, see if making them a little sweeter or reducing the cranberries a bit helps offset the tartness for you. Thanks for your kind comments! :-)