I can’t believe it has been 2 months since I posted anything new on this blog! I thought I should hop on here and let you know where I have been. After the Fall Home Tour in September I planned to take a short break, but ended up taking a very long one after we got an unofficial diagnosis of autism for our 4 year old. I went into research overdrive trying to find interventions to help him. I think I am finally in a state of mind to start back to blogging as well as take care of my little guy.
Due to taking my son off of gluten and dairy to try and help him I have been trying to adapt lots of recipes for him. I ended up making these amazing chocolate chia muffin tops and just had to share the recipe with you! I had not initially planned to share this recipe so I didn’t take but one photo as an afterthought once they were finished. Hopefully next time I will think ahead and get better photos.
We have tried many gluten free recipes over the years and they always seem to be dry and crumbly. I was challenged even more when I had to take out dairy. I was pleasantly surprised with the way these turned out. They are moist and SO GOOD! My little guy is extremely picky about his food and texture is an even bigger issue. He had been eating these Udi’s muffin tops for breakfast at school, but they are so expensive. I decided there had to be a way to make my own for a fraction of the cost. I found a recipe for chocolate muffins and tweaked it until I got these delicious gluten free dairy free chocolate chia muffin tops.
Gluten Free Dairy Free Chocolate Chia Muffin Tops
Makes 18 Large Muffin Tops
- 2 1/2 cup GF Flour (I use Bob’s Red Mill 1 to 1 Blend)
- 1 1/4 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Brown Sugar
- 1/4 cup White Sugar
- 1/2 cup Cocoa
- 1/4 cup Chia Seeds
- 1 Egg (you could use a flax egg for a vegan option)
- 1/2 cup Coconut Oil
- 1 cup Almond Milk
- 1 cup Dairy Free Chocolate Chips
- Preheat oven to 350 degrees.
- Combine the flour, baking powder, baking soda, sugars, salt, cocoa and flax seed in a bowl and set aside.
- In a bowl cream together the coconut oil, brown sugar and white sugar. Add egg and milk and mix.
- Slowly add the dry ingredients to the sugar mixture.
- Add the chocolate chips and fold into the dough.
- Use a 1/4 cup measuring cup to scoop dough onto a greased or lined cookie sheet making sure to leave about 1 inch of space between muffins.
- Bake at 350 for 17-20 minutes.
- Muffin tops are done when a toothpick comes out clean.