Chocolate muffins 2
These keep changing, but this variation really changes the texture and taste, so I wanted to share — what is not to like about having more chocolate choices? Remember you can make your own gluten-free oat flour by pulsing gluten-free oats in your blender.
Method
- 1
Step 1
Preheat oven to 180 degrees (325F) and line a muffin tin with paper liners. Combine flours, oats, sesame seeds, chia seeds, baking soda, baking powder, salt, cocoa powder, coconut, chocolate chips in a medium bowl and mix very well.
- 2
Step 2
In a small microwave safe bowl heat the coconut oil. pour into a large mixing bowl with the sugar and maple syrup. Mix very well and then add the mashed bananas, mix again and finally add the 3 beaten eggs .
- 3
Step 3
Add the dry ingredients to the wet and fold until well combined. Then gently fold in the nuts, if using.
- 4
Step 4
Fill each muffin cup and bake between 25 and 30 minutes- depending on your oven.
- 5
Step 5
Leave to cool on the plate and then freeze or eat immediately
Good to know
I freeze them in bags of 2-3 and use them for snacks. It helps with portion control and they stay nice and moist. Using the gluten-free flour mix makes these very light and different from the denser versions (try Nutri-free). You can adjust the sweetness to your taste and allergies. Using the coconut blossom sugar gives a nutty taste and a lighter muffin, but you can experiment.
Hungry for more allergy-friendly ideas?
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