Dark Cocoa Chocolate Chip Muffins

Dark Chocolate Chip Muffins
Recipe type: Dessert
Cuisine: American
Thanks to food blogger: Shay Lachendro (whattheforkfoodblog.com) for the inspiration. I just made a few adaptations to her recipe This rich little treat is extremely moist and delicious. Not too sweet - mini chocolate chips add a lovely explosion of chocolate flavor with every bite.
  • Dark Cocoa Chocolate Chip Muffins
  • 1 ½ Cups Gluten-Free Prairie All-Purpose Flour Blend
  • ½ Cup Pure Dark Cocoa (we love Saco)
  • 1 teaspoon psyllium husk (we love NOW brand)
  • ¾ Cup pure cane sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt of choice (we prefer Kosher)
  • 1 heaping cup mini chocolate chips
  • 2 large eggs, room temperature
  • ½ cup oil of choice (we love pure safflower oil)
  • 1 tablespoon white vinegar
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 400 degrees. Prepare 12 cup muffin tin with liners. Spray with cooking spray
  2. In large bowl whisk together GFP All Purpose Flour Blend, psyllium husk, sugar, baking powder, baking soda, and salt. Stir in chocolate chips and set aside.
  3. In a medium bowl, whisk together eggs, milk, oil, vinegar and vanilla. Pour wet ingredients into dry ingredients. Stir until well combined.
  4. For best results – let batter sit for 10-15 min (We like to let it thicken up a bit which improves texture of muffin)
  5. Fill muffin cups ⅔ full. Sprinkle a few mini chocolate chips on top of each (gently pressing them into the batter).
  6. Bake 15-18 min (using cake tester to check doneness)
  7. Let cool a bit before serving
  8. Store in airtight container. Can be frozen.

Our 3&4 year old taste testers are the BEST!


**see link below to get 20% off our All-Purpose Flour Blend on Amazon!

Gluten Free Prairie Simply Wholesome All Purpose Flour Blend

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Thanks for stopping by today.

Deb on combine





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