Low Carb Chocolate Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 25g (1/4 cup) coconut flour
  • ¾ tsp baking soda
  • 2 tbsp cocoa powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 large eggs
  • Tsp Low Sugar Fruit syrup or Maple syrup
  • 1 tsp vanilla extract
  • 1 medium courgette (zucchini), grated
  • 10g (2 Tbsp) Collagen Peptides (could sub with protein powder or extra coconut flour)
  • 85g (1/2 cup) Quark (or natural yoghurt)
  • Handful of Cocoa Nibs or chopped Chocolate for topping
  1. Preheat the oven to 180oc
  2. Line a 6 cup muffin tin with liners and spray the inside of the liners with cooking spray
  3. In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, collagen and nutmeg.
  4. In a separate bowl, combine the eggs, vanilla, yoghurt, and zucchini.
  5. Add the wet ingredients into the dry and stir until combined. Fold in the chocolate chips.
  6. Spoon the batter into the muffin tins and bake for 15-20 minutes or until a toothpick comes out clean.
  7. Remove from oven and let cool in the pan.
Nutrition Information
Serving size: 1 Calories: 80 Fat: 2.5g Carbohydrates: 6g Protein: 7.5g
Recipe by Clean Lean Bakes at http://cleanleanbakes.com/low-carb-chocolate-muffins/