August 17, 2015

Gluten-free Chocolate Chip Chocolate Shakeology Muffins

Say that 10 times fast!

Yep. Muffins with Shakeology. Because, why not?

The boys really wanted chocolate chip pancakes today for breakfast. But I really wanted to try something new. So I pulled together some basic muffin ingredients, threw in some shakeology and chocolate chips and there you have it. A delicious, not-too-sweet but oh-so-good and tasty muffin.

And there you have it! Easy to make and the kids LOVED them.

Gluten-free Chocolate Chip Chocolate Shakeology Muffins

  • 1 cup almond flour
  • 1 1/4 cups gluten free oat flour
  • 1/4 cup coconut flour
  • 1 packet Chocolate Shakeology
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 3 large eggs
  • 1/2 cup coconut or almond milk
  • 2 tsp vanilla
  • 1 cup semi sweet chocolate chips
  • extra coconut oil for greasing pan
  • Optional - 1 tbsp coconut sugar for decorating
  1. Pre-heat the oven to 400°F.
  2. Using coconut oil, coat the muffin pan or place paper muffin/cupcake liners into the muffin pan.
  3. Combine dry ingredients in a medium bowl and mix with a whisk so that everything is well combined. Stir in 3/4 cups of the chocolate chips.
  4. In a separate bowl combine all the wet ingredients, making sure the eggs are well incorporated as well.
  5. Pour the wet ingredients into the dry and stir until just combined. IMPORTANT: If you stir too much the muffins will become too dense. For the muffins to be fluffy and moist just stir everything until the dry ingredients are just incorporated.
  6. Spoon the batter evenly into muffin cup.
  7. Sprinkle the tops of the batter with the remaining chocolate chips and the coconut sugar.
  8. Bake in the oven for 15-18 minutes, checking after 14 minutes.
  9. Once the muffins are finished baking cool on a wire rack.

    Devour! :)

**If following the 21 Day Fix, 1 muffin= 1 yellow 1/4 red and 1 tsp.

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