It’s hard to beat a delicious chocolate chip muffin.
They’re great for breakfast or for a snack or an easy treat to take with you when you’re on the go. Personally, I love to eat a muffin for breakfast with scrambled eggs. This particular recipe is also cane sugar free. Instead, I have used honey to sweeten them. I don’t like my muffins to be sweet. The chocolate chips make them sweet enough. Here’s what you will need:
Gluten and Dairy Free Chocolate Chip Muffins
1 ¾ Cup gluten free flour blend (I use Bob’s Red Mill)
¼ Cup Cocoa Powder
1 teaspoon xanthan gum
1 ½ teaspoon baking powder
1 teaspoon baking soda
1/3 Cup Extra Virgin Olive Oil
½ Cup honey or agave nectar
1 Cup almond milk
1 tsp vanilla extract
¼ tsp sea salt
2 eggs or substitute
1 bag semi-sweet (or dark) chocolate chips
Set your oven to 350. In a mixing bowl, add in the GF flour blend, cocoa, xanthan gum, baking powder, baking soda and salt and blend either using a mixer or mix by hand. In a separate mixing bowl, place the eggs, oil, honey and vanilla extract. Using a whisk, blend the wet mix until smooth. Next, add the wet ingredients to the dry ones. You can use a mixer or mix this one by hand. When the batter is well blended, add the chocolate chips and stir in gently. In a muffin pan, place muffin cups in each space. Scoop batter evenly among the 12 muffin cups and bake in the over at 350 for about 20 minutes.
Enjoy your delicious muffins with a cup of coffee or tea. They are so fast and easy to make that you could easily make them for breakfast in the morning or for a delicious afternoon snack.
