Choc chip muffins – gluten free, nut free, dairy free3 min read

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It’s school holidays and it’s time to bring out some new recipes. Amey and I did some experimenting to create these wonderfully light and fluffy choc chip muffins. The basics were that they had to contain chocolate, use coconut oil, be nut free (so they can go in the school lunch box).

Oh….did I mention that they have to contain chocolate? Because everything it better with chocolate.

Everything is better with chocolate! ~ Amey

These guys tick all the boxes for gluten free, dairy free, nut free, additive free. And of course, the chocolate. Just as importantly, they are not full of ’empty’ carbs. Instead they’re full of nutrient rich ingredients. Especially the fats in the eggs and coconut oil.

Don’t be turned off by the coconut flour, which can sometimes give dense and stodgy baked items. Coconut flour is my preferred flour for baking, though it can be tricky to make things that need to be light and fluffy. But we’ve nailed it here. The recipe makes six muffins, which seems like a tiny amount. If you only need a few I think it’s worth making a fresh batch each time. However it is easy to double the recipe if you need to.

Choc Chip Muffins

Ingredients:

  • 60g coconut oil (we prefer this brand)
  • 30g coconut sugar
  • 1/4 teasp salt
  • 1/4 teasp vanilla extract
  • 30g coconut flour
  • 1/2 teasp baking powder
  • 3 eggs – preferably at room temperature
  • 3 Tablespoons choc chips of choice or roughly grated dark (70%, 85% or 90%) chocolate (about 4 squares of a Lindt block)

Thermomix instructions:

  1. Grate chocolate and set aside 10 secs/speed 8
  2. Melt coconut oil in mixing bowl 3 mins/50°/speed 2
  3. Add all other ingredients except chocolate and eggs and mix 30 sec/speed 5
  4. Scrape down sides of bowl
  5. With the blades running on speed – add eggs through lid
  6. Mix on 5 secs/speed 5
  7. Add 2 Tablespoons grated chocolate or chic chips Mix 5 seconds/speed 5
  8. Pour into greased muffin pans.
  9. Sprinkle remaining grated chocolate on tops of muffins
  10. Bake 200C for 15 minutes

Regular instructions:

  1. Grate chocolate and set aside
  2. Melt coconut oil over very low temperature
  3. Add all ingredients except the chocolate and eggs and mix well
  4. Add eggs and mix well
  5. Add 2 tablespoons of the chocolate and mix through
  6. Pour into greased muffin pans
  7. Sprinkle the remaining grated chocolate on tops of muffins
  8. Bake 200°C for 15 minutes

Notes:

I have made these muffins many times now and the consistency of the mix has been very different each time. Sometimes it’s fairly thick and others very runny. But once cooked you wouldn’t know they were any different. Coconut flour certainly behaves differently depending on the weather!!

I found that it works best if the eggs are at room temperature. Otherwise when the cold eggs hit the mix with the coconut oil it tends to stiffen up a bit much.

Substitutions:

You could use 100% maple syrup or rapadura instead of coconut sugar. I don’t recommend using honey as it significantly changes the flavour in these muffins, and has a tendency to cause them to burn.

You could also use butter instead of coconut oil. We’re just wanting to get more coconut oil into the kids diets at the moment.

So there you have it. Time to get cooking. Oh…I’ve got no idea if these keep for very long….they’re usually gone before they even get fully cool. LOL. I have actually seen a few last till the next day, and they were still light and fluffy….and delicious.

Happy, healthy cooking – the real food way,

3 comments

  1. These look awesome! Thanks for the recipe.

    By the way did you realise you wrote “but free”? I presume you meant nut free;)

  2. Hey there Judith,

    I just LOVE this recipe and was wondering if you have ever made it as a whole cake? I wanted to make it for my daughter’s birthday cake tomorrow…?? Thanks.

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