One of the most delicious treats to for breakfast or a snack are muffins. This chocolate muffin recipe could actually be a dessert in hiding. Most baked goods have both wheat and dairy, but this recipe comes together with a few changes that make it dairy free, wheat free, and refined sugar free!
Dairy-Free Chocolate Muffin Recipe
When you have members of your family that can’t at certain things, it’s really great to find versatile recipes that work with other ingredients. It can really make a difference when you know you have delicious things to eat that won’t make you feel ill.
And despite these being “healthy” (or healthier..) they still taste good. They taste good enough that my three year old asks for them by name and gets serious disappointed whenever we have muffins of other flavors instead.
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The inspiration for this recipe comes from one of my favorites recipes from King Arthur Flour. They’re also a great place to buy flour from. This isn’t a sponsored post or anything, I just really like their products and use them myself when I can.
The original recipe calls for all purpose flour, but I use spelt in a one for one substitution. Spelt is one of my favorite wheat replacements. It does have gluten in it, but thankfully in our family it’s wheat only that’s a problem.
Here’s the recipe:
2/3 cup cocoa powder
2 cups spelt flour
1 tsp baking powder
1 tsp baking soda
Large pinch of salt
1-2 cups chocolate chips
2 eggs (3 if you have bantams)
1/2 cup honey
1 cup canned coconut milk
1 tsp vanilla (Here’s how to make your own!)
1/2 cup avocado oil
Preheat the oven to 350.
Stir together the dry ingredients, including the chocolate chips. Using a stand mixer is totally okay, and definitely preferred by all three year olds who like to move the levers.
Add in the wet ingredients and mix until combined. Fill one dozen regular-sized muffin cups equally and bake for 20 minutes.
I like to use silicon baking cups on a cookie sheet. Then when the kids eat the muffin, the silicon cup acts like a small bowl and it helps keep my kitchen from looking like a chocolate factory exploded.
- 2/3 cup cocoa powder
- 2 cups spelt flour
- 1 tsp baking powder
- 1 tsp baking soda
- Large pinch of salt
- 1-2 cups chocolate chips
- 2 eggs
- 1/2 cup honey
- 1 cup canned coconut milk
- 1 tsp vanilla
- 1/2 cup avocado oil
- Preheat the oven to 350 degrees.
- Stir together the dry ingredients, including the chocolate chips.
- Add the wet ingredients and mix until combined.
- Fill one dozen regular-sized muffin cups equally.
- Bake for 20 minutes.
Watch out for chocolate chips if checking for done-ness with a toothpick!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 177mgCarbohydrates: 51gFiber: 5gSugar: 29gProtein: 7g
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