This morning I woke up to one of our first cold mornings yet. Or maybe it isn’t the coldest morning yet, but it feels like it because the sky is overcast outside and it rained a little last night. It’s always colder when the sun isn’t shining for a change. Could fall finally be here? I’m so excited. I love to wear scarfs and boots, and somehow tea and muffins just seem to taste especially nice on a chilly morning.
This morning I made gluten free chocolate chip muffins, based on these mini muffins, and tea to go with the weather. They would also be great in mini muffin cups, like the original recipe. I must warn you though, if you’re looking for a heavy dense muffin, these are not that muffin. They are so airy and light they could float away.
Light Airy Chocolate Chip Muffins
gluten-free, grain-free, casein-free
Set oven to 325 degrees.
Add to bowl:
3/4 cup cashew milk (How to Make Cashew Milk Video)
1 cup almond butter
3 tbsp ghee (which is casein-free) or coconut oil, liquified
2 tbsp honey
1/4 cup tapioca flour
1/4 cup coconut flour, sifted
2 tbsp Vitol Egg Protein Powder
OR substitute another 2 tbsp coconut flour, sifted
1/2 tsp vanilla liquid stevia
1 tbsp vanilla extract
1.5 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
1/4 tsp guar gum or xanthan gum
Blend with electric mixer.
Add 1/2 cup mini dairy-free chocolate chips (I love these organic 70% chocolate chips)
Stir to combine.
Spoon into unbleached paper cups (about 3/4 full) in muffin tray.
Bake for about 18 minutes.