Soft, fluffy, citrusy muffins with melty chocolate chips — perfect for a low-carb treat or lunchbox snack.
Makes:
10 muffins
Approx Macros (per muffin)
- Calories: ~180
- Protein: 7g
- Fat: 15g
- Net Carbs: ~3–4g
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/2 cup granulated low-carb sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
Wet Ingredients
- 4 eggs
- 1/3 cup melted butter or coconut oil
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 TBSP Zerup Orange flavour liquid syrup
- Zest of 1 orange
- 1 tbsp fresh orange juice (optional — adds flavour with minimal carbs)
Add-ins
Method
- Preheat oven to 175°C (350°F) and line a muffin tray with paper cases.
- In a large bowl, whisk together:
- almond flour
- coconut flour
- sweetener
- baking powder
- baking soda
- salt
- In another bowl, whisk:
- eggs
- melted butter
- almond milk
- vanilla
- Zerup orange liquid sweetener
- orange zest
- orange juice (if using)
- Pour wet ingredients into dry ingredients and stir until combined.
- Fold through the Noshu milk chocolate chips.
- Let batter sit for 2–3 minutes to thicken slightly (coconut flour absorbs moisture).
- Divide evenly into muffin cases.
- Bake for 20–24 minutes or until golden and a skewer comes out mostly clean.
- Cool for at least 10 minutes before eating — they firm up as they cool.
Optional Extras
- Add a cream cheese swirl for a “jaffa cheesecake” vibe
- Sprinkle extra chocolate chips on top before baking
- Add 1 tbsp collagen or tasteless protein powder for extra protein
- Drizzle with melted sugar-free chocolate once cooled
Storage
- Keep in an airtight container for 4 days
- Freeze really well for up to 2 months
