Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Sinfully good muffins studded with mini chocolate chips and real strawberries in this lower carb version!

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

A bright sunny weekend had me reminiscing about the chocolate dipped strawberries we had for Valentine's Day and started a craving for the combination of strawberries and chocolate that I had to satisfy.  You know I love muffins so I decided to make a lower carb version because I've been experimenting with a new product, King Arthur Baking Company Baking Sugar Alternative.  (Check my Product Review below for my thoughts)

These mini muffins are the cutest things!  I wanted to make mini snacking size muffins that we could just pop in our mouths on the go or have with a cup of coffee or tea,  but my mini muffin pan decided to play hide and seek...and it won.   So the next best thing was my donut hole pan, which produced the cutest little muffin bites!  Strawberries and chocolate is a winning combination and these muffin bites come out moist and bursting with flavor.  Perfect for snacking, dessert, and of course breakfast.

Enjoy!

Product Review:

This is NOT a sponsored review.  I bought this product out of curiosity in hopes of finding a good alternative to sugar for baking.  King Arthur Baking Company Baking Sugar Alternative is a 1:1 sugar alternative made from a blend of plant based sweeteners like monk fruit and stevia.  I've made a couple of baked items with this product and I have to say you can't tell the difference.  There is no after taste, items bake up beautifully, and the integrity of the baked goods holds up day after day.  So if you are looking to reduce sugar, calories, and/or carbs this is a great product that I recommend.  You can find the product here.

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• King Arthur Baking sugar alternative or sugar
• baking soda
• salt
• strawberries
• mini chocolate chips

Substitutions and Variations

• Don't care for sugar alternatives? You can substitute real sugar cup for cup with the alternative.

• Use white whole wheat flour in place of the all purpose flour.

• Change up the fruit, raspberries would be great.

• Make 6 regular size muffins instead of mini muffins

• Use either a mini muffin pan, or a donut hole pan.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

• Here is my donut hole pan.

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Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

makes 20 muffin donut holes

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup King Arthur Baking sugar alternative
2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped strawberries
1/4 cup mini chocolate chips

Preheat oven to 400 degrees. Spray a mini muffin tin or donut hole pan with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar alternative, baking powder, and salt.  Stir just until combined. Do not over mix. Fold in chopped strawberries and mini chocolate chips.

Using a small cookie scoop, add batter to the individual mini muffin tin or donut hole pan.  Bake 8-12 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.