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Ingredients

2 cups all-purpose flour ½ cup white sugar ¼ cup stevia 2 ½ teaspoons baking powder ½ teaspoon salt 1 cup sour cream ½ cup butter, melted 2 eggs ½ teaspoon almond extract 1 cup flaked coconut ½ cup semisweet chocolate chips ½ cup sliced almonds

Nutrition Info

318.2 calories carbohydrate: 36.6 g cholesterol: 59.8 mg fat: 18.5 g fiber: 2 g protein: 5.2 g saturatedFat: 10.7 g servingSize: - sodium: 293.5 mg sugar: 14.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
Combine flour, sugar, stevia, baking powder, and salt together in a bowl. Whisk sour cream, butter, and eggs together in a separate bowl, stir into flour mixture just until batter is moistened. Fold coconut and chocolate chips into batter. Fill the prepared muffin cups 2/3-full with batter and top with sliced almonds.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack.

12 muffins

My family loves these muffins and I love that they are lower in sugar.