Gluten Free Double Chocolate Chip Muffins

Looking for a delicious and yet healthy chocolate muffin? than look no further! My Gluten Free Double Chocolate Chip Muffins are loaded with vitamins and minerals and with a hint of sweetness. Great as a snack or as a dessert!

By Rose Huxford

My kids and I love chocolate muffins, but they are usually filled with lots of sugar, and provide no health benefits. My recipe includes three different types of seeds, which are loaded with minerals and proteins that our bodies need to stay healthy. That's why these are great as a snack or as desserts because they are sweet enough, but also benefiting your body.

By Rose Huxford

Gluten Free Double Chocolate Chip Muffins

Yields: ~18 muffins

Pre-heat oven: 375 degree F

Prep-time: 10 minutes

Bake-time: 12-15 minutes per batch

Total-time: ~40 minutes

By Rose Huxford

Ingredients

• 2 cups Gluten Free 1 to 1 Baking Flour (I used Bob's Red Mill brand)

• 1 tsp salt

• 2 tbsp Flaxseed Mill whole ground (I used Bob's Red Mill brand)

• 1/2 cup oats, regular or quick oats

• 2 tbsp Hemp seeds

• 2 tsp cinnamon powder, ( I used Ceylon cinnamon)

• 1/4 cup good cocoa powder

• 1 tsp baking soda (fresh, not old)

• 1/3 cup coconut oil, melted

• 1/2 cup coconut sugar

• 2 eggs, room temperature

• 1/2 cup maple syrup, room temperature

• 1 tsp pure vanilla extract

• 1 tbsp chia seeds

• 3 tbsp plain Greek yogurt, or plain sour cream

• 2 tbsp almond milk, or any milk of your choice

• 1 cup chocolate chips, or non-dairy chocolate chips, or sugar free chocolate chips

• 1 cup chopped walnuts, or pecans or hazelnuts (optional)
  

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Directions

1. Pre-heat your oven to 375 degree F.

2. Line your muffin tin with muffin liners and set aside.

3. In a large bowl, add your flour, salt, oats, flaxseed mill, baking soda, cinnamon, hemp seeds and cocoa powder. Whisk to combine the ingredients. Make a well in the center and set the bowl aside.

4. In a medium liquid measuring cup, melt the coconut oil in a microwave for about 30 seconds, until melted. Then, add your melted coconut oil to another large bowl. Next, add the coconut sugar and whisk to blend. Add in the eggs one at a time, making sure to fully incorporate each egg before adding the next one. Then, add in the vanilla, maple syrup, chia seeds, yogurt and almond milk. Whisk really well.

5. Slowly pour the liquid mixture to your dry mixture. Use a spatula to blend all the ingredients together. Then, fold in the chocolate chips and nuts.

6. Using an ice cream scooper, scoop the batter into your prepared muffin tin, about 3/4 of the way full.

7. Bake for about 12-15 minutes, or until a tooth pick comes out clean from one of the muffins.

8. Allow the muffins to cool for a couple of minutes in the pan before transferring them to a cooling rack.

9. Repeat this process until the batter is gone.

10. FOR STORAGE: Allow the muffins to cool completely before storing them in an airtight container for about 4 days. You can freeze them up to a month in a freezer bag.

11. Enjoy!
    

By Rose Huxford