Thrive MarketWe tend to travel a lot with dance competitions and lacrosse tournaments, with that comes the challenge of breakfast in the mornings when we have to rush out. For those of you that are gluten free, you probably already know that at hotel breakfasts there are usually not many options for gluten free breakfast besides fruit and maybe yogurt. Now we cannot even have yogurt seeing as we have to be dairy free and eggs are also out– Most hotels use the eggs that come in a carton, yes, they are not real eggs and usually have gluten in them. I typically will bring granola (yes, Ella will eat it plain) some banana bread and fruit. The last time we traveled she asked me for chocolate chip muffins and with that, this recipe was created. Super easy and YUMMY! These taste like a chocolate chip cookie but its a muffin.
- 2 1/2 cups Almond flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted melted vegan margarine (I like Earth Balance)
- 1 cup pure cane sugar (don’t get me started on regular processed white sugar, yuck)
- 2 flax eggs (2 tablespoons ground flax seeds mixed with 6 tablespoons warm water)
- 1 almond milk
- 1 tablespoon vanilla extract
- 1 3/4 cups Enjoy Life Mini Chocolate Chips (these are dairy free, gluten free and free of all of the top allergens) I like to get them at Thrive Market
**muffin pan and cupcake liners are needed for this recipe
- Preheat your oven to 375 degrees. If you have not melted your vegan margarine, do this now and let it sit to cool.
- In a bowl, add in the almond flour, baking powder, baking soda, and salt, And stir to combine.
- In another bowl, mix together the vegan margarine, sugar, flax eggs, almond milk, and the vanilla. Add the wet mixture to the dry ingredients and still to combine. Once all of the flour is combined, add in the chocolate chips and stir.
- Using a muffin pan, place the liners in each muffin cup. Fill each muffin liner about 1/2 way up (1/4 measuring cup will work well or a large scoop if you have one) continue till you fill all of the muffin cups (I was able to get 18 muffins out of this recipe- time to buy another muffin tin)
- Cook the muffins for 15-20 minutes depending on your oven, at 15 minutes stick a thin knife if to see if it comes out clean.
- Let muffins cool– now they are ready to eat! Enjoy!
These muffins freeze well, so go ahead and make a double batch and tuck away. I hope you enjoy!