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!
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