I have been experimenting with low carb, high fiber muffins for a healthier baked goods option, without being as highly processed as the premise options available to purchase online.

Follow the same steps as with the coconut flour/flax meal muffins I posted previously; melt the fat, mix wet ingredients and add to the fat, mix dry ingredients and add wet ingredient to dry.

I based my recipe on the “Basic S recipe” below, I added photos if I used an alternate ingredient. I made corn muffins for the first variation, with 1 TBS fine ground cornmeal to replace 1 TBS of the THM baking blend along with 5 drops of OOHFlavors corn muffin flavor drops. For the dark chocolate muffins, I added 1 TBS unsweetened special dark cocoa powder and 1/2 TBS Lily’s unsweetened mini chocolate chips and kept the THM blend at the same volume. Microwave for 20-75 seconds, depending on your microwave, until set on the edges and almost set in the middle (it will continue to firm up slightly).