Everything EVERY. THING. I have ever made from a Carolyn Ketchum recipe has been a hit.
And I can make everything CK makes because it is all gluten free, and low carb, and easy enough.
So she is my hero, the ideal recipe developer, and am so grateful she exists.
The point of this post is to link to this post. Low carb, gluten free, nutritious chocolate muffins. Damn.
As a bonus, these perfect little darlings slid out of the pan easily. That doesn’t happen to me a lot.
I hope this will remind me what to make for in-advance breakfast when I feel hopeless, which I’m sure will happen again soon. At the very latest, it will happen in September, when everyone’s school schedule starts up again.
This is what I did to make the Carolyn Ketchum miracle muffins, but follow the real recipe if you are not me:
Chocolate Chocolate Mini Muffins
Spray a 24-place mini muffin pan with coconut oil spray.
Into the Vitamix, these ingredients, in this order: 6T water, 2 eggs, 1 ripe (imperfect OK) Haas avocado, 1 cup almond butter, 6T cocoa powder, 1/3 cup granulated Swerve , 1 tsp. vanilla, 1 tsp. baking soda. Whizz until perfectly smooth. It won’t take long.
Divide this evenly into the prepared pan. A #70 gelato scoop was perfect for divvying up the batter: load the #70 scoop up, do not level it off, and glob batter into the pan. Sprinkle each batter glob with mini chocolate chips. About 5 – 10 mini chips per muffin. I had Tollhouse ones.
Bake for 10 minutes. Rotate pan. Bake for 2 minutes more or until firm to touch. Remove muffins from pan to cool on a rack.
This = about 3g CHO per muffin. A medium-sized boy will eat five easily.
Links to self on more breakfast things I can make in advance to relieve guilt/make self popular: