Start your day off right with a little chocolate. These Cinnamon Chocolate Muffins are gluten-free, dairy-free, and have just the right amount of sweetness. We have them with a breakfast casserole or breakfast burritos. You know what, though? They’re actually good any time of day. 🙂

Recipe makes a dozen muffins.

Ingredients:

  • 3 eggs
  • ¾ C sugar
  • ⅓ C oil (I use grapeseed))
  • ¾ C tapioca flour
  • ½ C plus 2 T white or brown rice flour
  • ½ C almond flour
  • 2 T cocoa powder (unsweetened)
  • 2 t baking powder
  • ½ t xanthan gum
  • ½ t cinnamon
  • ½ C chopped walnuts (optional)
  • ¼ C mini chocolate chips (dairy-free if needed)

Directions:

Preheat oven to 350 degrees.

Beat the eggs on medium speed for about 30 seconds. Add sugar and mix until combined. Add oil and mix again until combined.

In a separate bowl, whisk together all dry ingredients. Add to egg mixture and mix thoroughly.

Grease muffin pan. Fill each muffin well about half-full. Bake Cinnamon Chocolate Muffins at 350 degrees for 22-24 minutes or until slightly brown on edges and a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool slightly before removing from pan.

Enjoy!

Other recipes you might like:

Gluten-Free Dairy-Free Lemon Poppy Seed Muffins

Gluten-Free Sour Cream and Chocolate Chip Scones