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Start your morning with an antioxidant and protein rich muffin that is free from gluten or dairy. Even your kids will be begging for more!
Yields: 1/2 dozen large muffins
Ingredients:
1 1/2 cups of almond flour
1/2 cup of gluten free flour
1/2 cup of chocolate protein powder
1/2 cup of honey or maple syrup
1 1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of coconut oil, melted
1 teaspoon of vanilla extract
1/2 cup of dairy free vanilla yogurt
1/2 cup of almond milk
2 eggs
1 cup of dairy free dark chocolate chips)
*optional flavor- 1 cup of raspberries
*optional topping- sprinkle with dark chocolate cocoa powder and granulated sugar
Instructions
1) Preheat oven to 350 degrees.
2) Spray muffin pan with non-stick spray.
3) In a large bowl mix dry ingredients & stir.
4) In another bowl, mix all wet ingredients.
5) Combine both bowls and stir until well mixed.
6) Fold in chocolate chips (*and raspberries).
7) Sprinkle with granulated sugar and cocoa powder.
8) Bake at 350 degrees for 25 minutes until center is well formed. I use large muffin pans, so if you use smaller ones, you may need to cut down on the bake time.
9) Scrape around muffins with a spatula, transfer to wire rack & let cool before serving.