These are a muffin cupcake, kinda too sweet to be just a muffin, but lovely none the less. No dairy but has eggs.

1 cup Coconut Oil (I always use distilled, so it has no flavor) Room Temp
1 ¼ c. Sucanat (or granulated sugar of choice)
3 Eggs
1 tsp. Vanilla Extract
3/4c. Almond Milk
2 ½ c. Bob’s Red Mill All Purpose Gluten Free Baking Flour
3/4tsp Baking Powder
½ tsp. Xanthum Gum
1/4tsp. Baking Soda
¼ tsp. Sea Salt
3/4c. Chocolate Chips

Bake it:
1)Preheat oven to 325 degrees. Grease or line 18 muffin tins. Beat Coconut oil (make sure coconut oil is at room temp)
and sucanat with a hand mixer till creamy. Add eggs, vanilla, and almond milk, beat until well blended.

2)Add flour, baking powder, xanthum gum, baking soda, and salt, blending with mixer till smooth.

3)Stir in chocolate chips by hand.

4)Fill muffin tins ¾ full.  

Bake muffin cupcakes until a toothpick inserted comes out clean. About 20 min.

Eat Up!


08/18/2016 5:44am

Children like chocolate very much and always want to eat it because it is very delicious and tasty. We should that we try to make chocolate cakes and other good recipes for our children. In this way they happy and we learn some new.

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06/21/2017 6:33am

I love chocolate muffin cupcakes. I also appreciate such gluten-free recipes.

07/06/2017 10:56pm

Amazing recipe, would love to try it.

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