These muffins are a staple in my book. I can truly call them muffins because they are healthy. They are packed full of whole grains with very minimal starch. When my chocolate craving hits in the morning, or snack time, or whenever, these are perfect to pull out of the freezer, warm in the microwave and pop in my mouth. If you aren't a chocoholic like me, you will still like them. Plus they are dairy and soy free.
recipe adapted from the Gluten Free Goddess
¾ c. teff flour
½ c. sorghum flour
¼ c. millet flour
1 ½ T. coconut flour
2 T. potato starch (not potato flour)
1 T. ground chia seeds(if you don’t have it, sub it with 2 T. ground flax or just omit it altogether + decrease milk by 1 T.)
½ c. cocoa powder
1 ½ t. baking powder
½ t. baking soda
½ t. fine sea salt
1 t. xanthan gum
1 c. brown sugar
¼ c. oil
¾ c. – 1 c. rice milk- start with less
¼ t. light tasting rice vinegar
¾ c. - 1 c. chocolate chips(use Enjoy life chips for soy/dairy free)
Whisk the dry ingredients in a bowl. Add the wet ingredients. Mix until the batter is smooth- it will be slightly sticky. If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter. Stir in chocolate chips.
Spoon the batter into twelve lined muffin cups, or mini muffin pans. Bake at 375 for 20 min. Freeze extras and save for another day.
*Linked to Linda's Gluten Free Wednesdays!