[GLUTEN-FREE, DAIRY-FREE, FODMAP-FRIENDLY]
For all the chocolate lovers out there, these muffins are for you. Once you taste the double-shot of chocolate goodness in these muffins, you are set for the rest of the day. My family gets very giddy when I make these muffins, and they are always the first to go. With these being gluten-free, dairy-free, and Fodmap-friendly, no one has to miss out on the love.

I love these muffins because I can make them made ahead of time; put them in the pantry, fridge, or freezer; and pull them out for a quick and fulfilling breakfast option. They are made using gluten-free flour and non-dairy milk, and they can be easily made using an egg substitute. Better yet, they are simple to make, super-moist, and simply delicious.
Chocolate Lovers Breakfast Muffins
Ingredients:
1 2/3 cups of measure-for-measure gluten-free flour (I like Bob's Red Mill flour for muffins)
2/3 cup of cocoa powder
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup granulated sugar
2 large eggs, slightly beaten (for an egg substitute, we like Bob's Red Mill egg substitute)
1/2 cup vegetable oil
1 1/4 cup non-dairy creamer
1 Tbsp lemon juice
2 tsp vanilla extract
1 cup allergen-free chocolate chips
Instructions:
Preheat oven to 350 degrees F and line a standard-size muffin tin with cupcake liners. Spray liners with olive oil spray.
Blend the flour, cocoa powder, baking soda, and salt in a large mixing bowl.
Make a hole in the center of the flour mixture, and add the sugar, beaten eggs, vegetable oil, non-dairy milk, and vanilla extract.
Mix the wet mixture well, then incorporate the dry ingredients. Stir in the chocolate chips.
Pour the batter into the lined muffin tin approximately 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for a few minutes in the muffin tin before removing.
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