Facing 37 more days of Winter takes a dash of courage. A pinch of patience (well, way more than a pinch!). And a hopeful refresh of your favorite treat go-tos. In other words.
HERE WE GO AGAIN. Bring on the chocolate.
So with that in mind, my beloveds.
This is my latest version of a chocolate breakfast treat- a gluten-free muffin with options. If you need a sweet- but not too sweet- lure to start your day, these cocoa infused beauties might be just the ticket. If- like me- you may need a little extra deliciousness, especially on a gloomy day, you can add in (like I did, I confess) extras. Like, dark chocolate chips. And walnuts or pecans. It's up to you how much indulgence you need to get you through. We don't judge.
The added bonus? Your kitchen will smell like a bakery. Like a chocolate hug. Like... love, maybe.
Because the secret ingredient is always LOVE. Put love in your baking and your day is sure to be brighter. And more delicious. Love yourself. Take care of your Someone Special. Your precious kids. Your BFF.
Karina's Chocolate Muffins
If, like me, you love anything chocolate for breakfast, these delightful- and okay, indulgent- muffins may become your favorite. Fabulous with coffee. Or tea. Or milk.
1 1/4 cup GF oat flour
1/4 cup cassava flour/starch (or tapioca)
3/4 cup brown sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon gelatin (this is used instead of the binder xanthan gum but may be omited)
2 organic free range eggs (or egg substitute)
1/2 cup coconut oil (or vegetable oil)
1/2 cup milk or non-dairy milk
2 teaspoons bourbon vanilla extract
1 cup yogurt (or vegan yogurt)
1/2 cup dark chocolate chips
1/2 cup chopped pecans or walnuts
Preheat the oven to 350 degrees F. Line 9-10 muffin cups with paper liners.
In a mixing bowl whisk together the dry ingredients- oat flour through salt.
Add in the eggs, oil, yogurt, milk and vanilla extract. Stir until a smooth batter forms. If the batter is stiff, stir in an extra tablespoon of milk to thin, as needed.
Stir in any extras- chocolate chips, nuts.
Spoon the batter into the baking cups. You should fill at least nine, perhaps ten. If you've added chocolate chips and/or chopped nuts, you may get 10-12 muffins.
Bake on the center rack in a pre-heated oven until the muffins are domed and firm to the touch. A toothpick inserted in the center should emerge dry (unless you hit a melted chocolate chip!).
Cool the pan on a wire rack for a few minutes; then remove the muffins from the pan to continue cooling on the rack. Wrap, bag and freeze leftovers for future grab-and-go treats.
Recipe Source: glutenfreegoddessrecipes.com
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