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Chocolate Lovers Breakfast Muffins


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


  • 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


  1. Preheat oven to 350 degrees F and line a standard-size muffin tin with cupcake liners. Spray liners with olive oil spray.

  2. Blend the flour, cocoa powder, baking soda, and salt in a large mixing bowl.

  3. Make a hole in the center of the flour mixture, and add the sugar, beaten eggs, vegetable oil, non-dairy milk, and vanilla extract.

  4. Mix the wet mixture well, then incorporate the dry ingredients. Stir in the chocolate chips.

  5. 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.

  6. Allow the muffins to cool for a few minutes in the muffin tin before removing.

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