Gluten Free Chocolate Chocolate Chip Muffins
When Bill and Hayley of Primal Palate came out with their new GLUTEN FREE ALL PURPOSE FLOUR I knew exactly what I wanted to make first! I’ve made so many muffins over the years that using a well loved recipe as a litmus test for it. What you see pictured is what I like to call “MUFFIN TOP” success. The flour performed so well and baked a spectacular muffin! More recipes to come!!
Ingredients
- 2 cups2 cups2 cups Primal Palate Gluten-free All-Purpose Flour
- 1 tsp1 tsp1 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Sea Salt
- 2 whole2 whole2 whole Chocolate Collagen - Further Food, 2 scoops (servings)
- .75 - 1 cup.75 - 1 cup.75 - 1 cup Dark Chocolate Chips
- 1 cup1 cup1 cup Buttermilk, see note to make your own
- 1 cup1 cup1 cup Granulated White Sugar
- .5 cup.5 cup.5 cup Salted Butter, melted & slightly cooled
- 10 Tbsp10 Tbsp10 Tbsp Cocoa Powder
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 3 whole3 whole3 whole Eggs, room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .125 cup.125 cup.125 cup Dark Chocolate Chips
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Granulated White Sugar
optional garnish
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 385° and line muffin tins with parchment liners.
- In a large bowl combine, cassava flour, baking soda, salt and collagen. Whisk to combine then toss in chocolate chips and set aside.
- In a small bowl, combine buttermilk and sugar, whisk to combine and aside.
- In another medium bowl, combine melted butter, cocoa powder and avocado oil, whisk to combine and make sure all cocoa is dissolved.
- Whisk buttermilk/maple sugar one more time to make sure all the sugar is dissolved. Pour this into the chocolate mixture and whisk well.
- Add eggs and vanilla to this chocolate/milk mixture and whisk really well so that all the eggs are well incorporated and the whole mixture is combined.
- Pour the liquid mixture into the dry ingredients and stir to combine with a spatula cleaning the sides and bottom of the bowl to make sure you get all the dry ingredients mixed in.
- Scoop into prepared muffin tins, add extra chocolate chips on top of each muffin and a sprinkle of sugar if using. Bake for 20-22 minutes or until the center of the muffin springs back when touched.
Notes
To make your own buttermilk, add 1 tbsp fresh lemon juice to a measuring cup and then pour in enough milk to get 1 cup, let it set for at least 5 minutes.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish FreeThis is our estimate based on online research. | |
Calories: | 420 |
Fat: | 22 g |
Carbohydrates: | 50 g |
Protein: | 6 g |
Cholesterol: | 25 g |
Sodium: | 361 mg |
Fiber: | 3 g |
Sugars: | 25 g |
Calculated per serving. |
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