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Preheat oven to 350u00b0F. Put 12 parchment muffin tin liners in your muffin pan (or silicone muffin cups on a baking sheet) and set aside.
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Whisk all dry ingredients (except chocolate chips) a medium mixing bowl until there are no lumps. Set aside.
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In a large mixing bowl, melt the butter, coconut oil, and Baker's chocolate pieces in the microwave (45 seconds or so). Add vanilla and eggs, and whisk well. Add dry ingredients to wet ingredients all at once, and quickly whisk to mix well. Coconut flour is very thirsty, and your batter will be thick, not runny like cake batter. Scoop about 1/4 cup batter into each muffin cup (they don't rise much, so don't worry if your cups look too full).
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Sprinkle 1/2 teaspoon chocolate chips on top of each muffin. Bake 20 minutes. Use a toothpick to test that they are done. Remove from oven, but leave in muffin pan for 5 minutes or so to set more, then turn out on to wire rack to cool completely.
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Store on counter for up to 5 days in covered container, in refrigerator for up to 10 days, or may be frozen. These muffins travel well in a plastic container with a lid.
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Notes:
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For an even richer chocolate taste, add 1 teaspoon instant coffee.
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Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most Ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can't find it, omit it from the recipe. The outcome will not have as nice a texture, but will still be good.
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Nutrition estimates are based on My Fitness Pal's online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
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For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
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Instructions simplified and nutrition panel corrected 11/27/18.
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Each muffin: Calories 156, Total Fat 14 g, Saturated Fat 9 g, Sodium 110 mg, Potassium 38 mg, Total Carbohydrate 7 g, Dietary Fiber 6 g, Net Carbs 1 g, Sugars 1 g, Protein 5 g. Macros: 84% fat, 13% protein, 3% net carbs.
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July 26, 2017 Roxana Lopez for Aunt Rocky's.
