Satisfying my chocoholic desires with these easy, 10-ingredient, gluten-free Double Chocolate Muffin Tops!
Ingredients
- 1 Egg beaten
- 2 tablespoons coconut milk
- 3 tablespoons oil
- 1 teaspoon Pure Vanilla Extract
- 1/4 cup Gluten Free Flour I used King Arthur
- 1/4 cup cocoa powder
- 1/2 cup Almond Flour
- 1/3 cup Granulated Sugar
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1 1/4 cups chocolate chips I used milk chocolate chips
Instructions
- Perheat oven to 375 degrees F
- Add egg to a bowl and beat it well.
- Then add in coconut milk, oil, and vanilla extract and mix well with a spoon.
- Then add gluten free all-purpose flour, almond flour, cocoa, sugar, baking powder, baking soda, and salt, to a bowl and stir well.
- Add in 1 cup chocolate ships and save the rest.
- Then, pile 4 roughly equal mounds of dough onto a baking tray – making sure they are spaced far apart.
- Poke the extra chocolate chips around the spooned muffin tops
- Bake for 20-22 minutes at 375
- Let cool
- Enjoy plain or drizzled with melted chocolate
Nutrition
Serving: 1g | Calories: 584kcal | Carbohydrates: 64g | Protein: 9g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 22g | Cholesterol: 47mg | Sodium: 259mg | Fiber: 6g | Sugar: 47g
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