Muffins – Chocolate Chunk and Raspberry

Having come down with a cold a week after having a bad stomach bug, I was feeling sorry for myself and wanting chocolate chip cookies. I also had homemade cashew milk that I needed to use so I settled on raspberry, chocolate chunk muffins (no hardship).

Luckily, I had found the GF flour blend recipe already so this muffin recipe from Natural Chow came together quickly and easily. Very important when you are sick and chasing a very active toddler!

Ingredients (Adapted from Natural Chow’s recipe)

  • 2 cups GF flour blend
  • ¾ cup organic pure cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 Chia egg substitutes (1 TBSP ground chia seeds + 3 TBSP warm/hot water per egg. Mix and let set for 5 minutes)
  • 1 cup dairy free milk or add 1 tablespoon lemon or lime juice, 1 tablespoon sugar, and 1 tablespoon oil to a measuring cup and then fill to the 1 cup mark with water. Mix with a fork and use in place of milk.
  • cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup chocolate chunks or raspberries mashed (or both!)

Instructions

  1. Preheat oven to 400° F. Grease or line a muffin pan. Set aside.
  2. In a small bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
  3. In a large bowl, beat the milk, oil, and vanilla extract. Lightly mix in the chia eggs. Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chunks/raspberries.
  4. Scoop the batter into the prepared muffin tin and fill each muffin cup of the way. The batter was the correct amount for 24 mini muffins.
  5. Place the pan in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (if there’s chocolate on the toothpick that’s okay). I find that it needs 20 minutes for GF mix #1 and 25 minutes for GF mix #2.
  6. Place the muffins on a cooling rack to cool for 5 minutes before serving.

These muffins (mix #1) hold together amazingly and don’t have the mealy texture that the all quinoa or all rice flour ones tend to get. They also haven’t dried out the second day which is really nice. I think this will be my go-to muffin recipe for now.

After little man had a tantrum because I ate a muffin and didn’t give him one, I made a second batch with the GF mix #2 and milk alternative (1 TBSP lemon juice + 1 TBSP sugar + 1 TBSP oil + water to the 1 cup mark – ran across this tip when trying to figure out if I could use just water instead of milk as I didn’t have rice milk on hand for his batch. The lemon juice, sugar, and oil mimic the properties of milk in baking) with just raspberries. He was thrilled and my ear drums thank me.

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