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Gluten-Free Double Chocolate Chip Muffins

Gluten-Free Double Chocolate Chip Muffins

I was pretty excited how these turned out considering that this is the first baking recipe I created on my own! Baking has always intimidated me because it’s an art. Ingredients are put together to create the perfect consistency, texture, rise, etc. I always thought that there are so many already made gluten-free baking recipes that I would just stick to Pinterest, BUT….I decided to hop out of my comfort zone & do what I love. To create healthy goodies for you! So from years of baking from recipes, I decided to test what I know. This muffins were truly made from love and excitement! These gluten-free chocolate chip muffins are fantastic. I feel that they have a hint of coconut flavor, but when I had my taste testers try it, they didn’t taste the coconut. Either way, these are delicious! This recipe makes 1 dozen! Try them, share them, tag me! Share the love of these beautiful double chocolate chip muffins!

Ingredients

  • 1 1/2 Cup of Almond Flour
  • 1/2 Cup of Coconut Flour
  • 1/2 Cup of Raw Cacao Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/2 Cup Coconut Sugar
  • 3 Pasture-Raised Eggs
  • 1 1/2 Tsp Vanilla Extract
  • 1 Cup Coconut Milk
  • 1/4 Cup Coconut Oil (Melted)
  • Pinch of Pink Himalayan Salt
  • Enjoy Life Chocolate Chips

Directions

  1. Heat up the oven to 350 degrees F.
  2. Mix the almond flour, coconut flour, raw cacao powder, coconut sugar, baking powder, and baking soda together in one bowl.
  3. In another bowl, mix the eggs, coconut milk, sour cream, coconut oil, and vanilla extract. Mix well with electric mixer.
  4. Pour the wet mix into the dry mix and add the pinch of salt. With an electric mixer, mix until well combined.
  5. Grab a cupcake pan, which you can use cupcake liners or just coat with coconut oil. Fill the cupcake slots 3/4 full.
  6. Top each cupcake with chocolate chips. I like to push some chocolate chips further down the muffin & leave some on the top.
  7. Bake for 20 minutes or until done. You can check doneness by sticking a toothpick in the middle of a cupcake and if the toothpick comes out clean, they are done.
  8. Enjoy!!

Blessings,

Lahana Vigliano

P.S. These are DELIGHTFUL with some coconut milk ice cream.

Lahana Vigliano
lahana@thrivalnutrition.com

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Thrival Nutrition. She has her Bachelor's Degree in Nutrition Science and currently pursing her Masters Degree in Nutrition Science and Functional Medicine. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@thrivalnutrition).