Gluten Free Chocolate Chocolate Chip Muffins (Edit recipe)

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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!!

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PREP TIME

20 minutes

COOK TIME

22 minutes to 25 minutes

INGREDIENTS

Serves: 10

Ingredients

2 cups Gluten-free All-Purpose Flour - Primal Palate
1 tsp Baking Soda
.5 tsp Sea Salt
2 whole Chocolate Collagen - Further Food, 2 scoops (servings)
.75 - 1 cup Dark Chocolate Chips
1 cup Buttermilk, see note to make your own
1 cup Granulated White Sugar
.5 cup Salted Butter, melted & slightly cooled
10 Tbsp Cocoa Powder
2 Tbsp Avocado Oil
3 whole Eggs, room temperature
1 tsp Pure Vanilla Extract

optional garnish

.125 cup Dark Chocolate Chips
1 - 2 Tbsp Granulated White Sugar

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Process

Cook Mode

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

This 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
Sugar Alcohol:	0 g
Calculated per serving.