Low Carb/Gluten Free/Dairy Free/Egg Free Chocolate Chip Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
|
After lots of adjusting I think I have finally come up with a satisfying muffin that our whole family enjoys! It was a challenge to make something gluten/egg/dairy free that is also low carb. Ingredients:
1 cup ground flax seeds |
1 cup almond flour |
1 cup coconut flour |
1/2 cup shredded coconut, unsweetened |
6 tablespoons ground flax seeds |
1 cup warm water |
1 tablespoon baking powder |
1/4 cup unbleached cane sugar, organic |
20 -40 drops liquid stevia (amount based on your desire for sweetness, i use 20 drops) |
1/2 cup oil (i used melted coconut oil or light olive oil) |
1 tablespoon vanilla powder |
5 tablespoons cocoa powder |
1 cup semi-sweet chocolate chips, dairy free |
1/2-1 cup water |
Directions:
1. 1) Preheat oven to 350 degrees.
2. 2) Mix 6 TBSP ground flax seeds and 1 cup warm water and set aside.
3. 3) Mix rest of dry ingredients together.
4. 4) Add oil, stevia, flaxseed goop, and add enough water so mixture binds together. The coconut flour will soak up water pretty quickly.
5. 5) Place in muffin cups. Bake in preheated oven for approximately 20 minutes. Until they start to brown slightly on top.
6. Recipe is enough to make 24 regular muffins or 12 large.
|
|