Peanut Butter and Chocolate Chunk Mini Muffins

I enjoy my low carbohydrate muffins every single morning as part of my breakfast. They are also a great "go to" snack in the afternoon or evening. These are not a low calorie food but I have found that I can easily include them as part of my daily meal plan and continue to stay on track. These particular muffins are more of a sweet, dessert type snack but are great with that morning coffee. I hope you enjoy.

Peanut Butter and Chocolate Chunk Mini Muffins

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

4 squares Lindt Extra Dark Chocolate (87% cocoa) chopped into small bits

Wet:

3/4 cup sour cream

2 eggs

1 Tbsp. unsalted butter

1/2 cup all natural low-sodium peanut butter

3/4 cup Splenda

Vegetable spray

Preheat oven to 375'

Liberally coat mini muffin pan with vegetable spray and set aside. Combine the dry ingredients together in a large bowl with a whisk. Melt the butter and peanut butter in the microwave for about 1 minute and whisk together. Combine the wet ingredients in a small bowl, whisking thoroughly with the butter mixture. Add the wet ingredients to the dry and blend well. Fill each cup in the mini muffin pan and bake for 12 to 14 minutes.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 97.0
Total Fat 7.1 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.7 g
Cholesterol 22.2 mg
Sodium 122.7 mg
Potassium 16.0 mg
Total Carbohydrate 5.9 g
Dietary Fiber 2.5 g
Sugars 0.7 g
Protein 3.8 g