If you follow our adventures on Instagram, you already know we have been working on a double chocolate muffin recipe - low sugar, gluten free and of course, Non-GMO! These muffins are super easy - skip the pre-packaged mixes. These double chocolate muffins are perfect for on-the-go mornings when you need to grab your muffin and coffee and run out the door! Busy mornings should never mean sacrificing your health.
Sprouted Oat Flour (amazing to bake with - organic and gluten free) - 1 Cup
Baking Powder - 1 teas
Ceylon Cinnamon - 3 teas
Nutmeg - pinch
Psyllium Fiber - 1 heaping tablespoon (you'll never taste it!)
Egg - 1
Whole Grass Fed Non-Homogenized Milk - 1/2 cup ( a touch more if it's too dry)
Mascobado Sugar (pure & unrefined, shown below) - 1 heaping tablespoon
4 oz melted grass fed butter
Chocolate Chips - Enjoy Life Dark Chocolate 69% cocoa & gluten free
Pre-heat oven at 350 degrees
Mix wet ingredients (all except the melted butter)
Add in dry ingredients (except chocolate chips)
Add in the melted butter
Mix well and add chocolate chips
If at all dry - add a touch of extra milk
Scoop and add to baking cups (I use If You Care Unbleached Parchment Muffins Liners)
Sprinkle some extra chocolate chips on top of the muffin batter. This is a great job for little ones!
Bake 15 minutes or until done
Take out and cool slightly, grab your coffee and sippy cups
Makes 6-8 Muffins
This is not sponsored. These are the ingredients I buy on a regular basis.
I buy organic and Non-GMO ingredients
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