Sugar Free Raspberry Chocolate Chip Muffins

🧂 Ingredients

• 2 cups gluten free flour

  (I used King Arthur)
• 1 cup Monk Fruit Sweetener
• 3 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1 cup half-and-half

  or whole milk
• 1/2 cup salted butter

  melted (1 stick)
• 1/2 cup sour cream
• 1 large egg
• 1 tsp. pure vanilla extract
• 2 cups fresh raspberries

  washed gently (12-ounces)
• 1 cup sugar free chocolate chips
• 6 tbsp. gluten free flour

  (I used King Arthur)
• 6 tbsp. Monk Fruit Sweetener
• 6 tbsp. old-fashioned oatmeal

  (dry)
• 4 tbsp. salted butter

  cold (1/2 stick or 1/4 cup)
• 1 cup sugar free chocolate chips

  (I used less)

Instructions

• 1 Line two 12-tin regular muffin pans with paper liners.
• 2 Spray the liners with cooking spray; set aside.
• 3 In a large mixing bowl combine gluten free flour, monk fruit sweetener, baking
  powder, baking soda and salt.
• 4 Stir in chocolate chips; set aside.
• 5 In a medium mixing bowl combine half-and-half or milk, melted butter, sour
  cream, egg and vanilla extract.
• 6 Whisk until well combined.
• 7 Rinse raspberries gently in colander with cold running water.
• 8 Drain and pat dry gently between layers of paper towels.
• 9 Add liquid measure to dry mixture along with the raspberries.
• 10 Stir only until moistened.
• 11 Do not overmix.
• 12 Fill 20 muffin liners completely full with muffin mixture.
• 13 Top with Streusel Topping.
• 14 Press the streusel topping ingredients into the tops of the batter slightly so
  crumbs adhere.
• 15 Add chocolate chips on top and press lightly into streusel topping. 
• 16  Bake at 425º for 5 minutes.
• 17 Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a
  toothpick inserted in center comes out clean.
• 18 Combine gluten free flour, monk fruit sweetener and oatmeal in a medium mixing
  bowl until well mixed.
• 19 Cut in butter with a pastry blender until coarse crumbs form.
• 20 Sprinkle evenly over top of muffins.
• 21 Press mixture lightly into batter so the topping adheres to the batter.
• 22 Then add 16-18 chocolate chips over top of each muffin.
• 23 Again, press the chocolate chips into the streusel topping gently so they adhere
  to the ingredients.

Nutrition Info