If you eat low carb but still want to enjoy a little sweet snack every once in a while, then these are the muffins for you!
These peanut butter chocolate chip muffins are great for your lunch box, or as just a grab-n-go snack. They aren’t sickeningly sweet, but sweet enough to call them a treat. But the best part is that they are small portions and low carb!! Can’t beat that with a stick!
I even added some cooked, chopped bacon to a few of them. Delicious! I didn’t add that to the recipe, just know it’s an option if you enjoy that sort of thing. It was a nice balance of sweet and savory. Almost like salted chocolate. Yummy!
PLEASE NOTE: If you remove the erythritol, these are 1 net carb (2 total) per muffin. I don’t count sugar alcohols, but some of you might. For those that do NOT count sugar alcohols, these are a nice treat. For those that DO count sugar alcohols, I have other low carb dessert recipes here.
Preheat oven to 350 F.
Place all ingredients except the chocolate chips in a strong blender or food processor.
Blend until smooth.
Using a spoon, stir in the chocolate chips and then spoon the batter into paper-lined mini muffin tins.
Bake for 20-30 minutes or until cooked through.
Cool and serve.
Nutrition Data According To MyFitnessPal.com
(Data may not be totally accurate.)