Cassie-Lee Tario

Because everyone deserves a treat once in awhile…..

But usually my treats are still pretty healthy, all my baking always uses “better” types of sugars (maple syrup, coconut sugar, honey) and of course are always gluten free.

Makes approx 11 muffins

You will need:

1 1/4 cup of 1 to 1 gluten free baking flour

1/4 tsp sea salt

1/2 baking soda

1 tsp baking powder

3/4 cup coconut sugar

3 tbsp cocoa powder

2 eggs

1 cup almond milk

1/2 cup chocolate chips (I use the dark chocolate camino brand)

1. Pre-heat oven to 375 degrees and grease muffin tin.
2. In a large mixing bowl, add all the dry ingredients (baking flour, salt, baking soda, baking powder, coconut sugar, cocoa powder) and lightly mix together.  In a separate bowl add wet ingredients (eggs, almond milk) and whisk together until fully blended, add wet ingredients to dry ingredients and stir together.
3. Once mixture is completely blended and all clumps are gone, add chocolate chips. Lightly stir in chocolate chips.  Pour mixture into muffin tin, filling each one 3/4 the way full.
4. Place in already heated over and bake for 20 mins.  Check to make sure muffins are baked all the way through after 20 mins.  When ready remove from the over and let cool and then use a fork to remove muffins from tin.  Store in an air tight container for up to 5 days.