Chocolate Chip, Espresso Muffins
Ingredients
Chocolate Chip Espresso Muffins
- 1 tablespoon butter, melted
- *1/4 cup THM Baking Blend **see note for substitutions
- 1 tablespoon Gentlesweet or 2 teaspoons Pyure or Truvia
- 1 egg, medium or large
- 1 teaspoon water
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- Optional: 1/8-1/4 tsp banana flavoring (I buy the Watkins brand at Wal-Mart)
- generous pinch mineral salt like Real Salt or THM mineral salt
- 1 heaping tablespoon Lily's chocolate chips
- 1/2 teaspoon espresso powder or instant coffee powder (I buy mine at Kroger)
Instructions
Muffins in 2 small mugs or ramekins:
- Melt the butter in a small bowl if you are making two muffins. Once the butter is melted just add the ingredients in the order listed.
- If making two small muffins then divide the dough between them and microwave SEPARATELY for 40 seconds each.
Muffins in one large mug or ramekin:
- If using the large ramekin to make 1 cake then just melt it in that and mix right in the ramekin. Once the butter is melted just add the ingredients in the order listed. Cook for 1 minute.
While it is cooling whip up the topping:
1/4 cup heavy whipping cream
1 tablespoon cream cheese
2 teaspoons Gentle Sweet or 1 teaspoon powdered Pyure or Truvia
I whip the room temperature cream cheese first then add in the whipping cream and whip till it's light and fluffy and then whip in the sweetener. Extra chocolate chips are optional (I guess)? Wow that was hard to say because how can extra Lily's chocolate chips ever be optional? :) Enjoy!
Notes
***Out of THM Baking Blend? Use (3 tablespoons almond flour/meal and 2 tablespoons flax meal) and omit the tsp of water.
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/chocolate-chip-espresso-muffins/