Low Carb/Gluten Free/Dairy Free/Egg Free Chocolate Chip Muffins

Submitted by ndelacourt

"After lots of adjusting I think I have finally come up with a satisfying muffin that our whole family enjoys! It was a challenge to make something gluten/egg/dairy free that is also low carb."

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 24 Muffins
• Serves: 24

ingredients

• 236.59 ml ground flax seeds
• 236.59 ml almond flour
• 236.59 ml coconut flour
• 118.29 ml shredded coconut, unsweetened
• 88.74 ml ground flax seeds
• 236.59 ml warm water
• 14.79 ml baking powder
• 59.14 ml unbleached cane sugar, organic
• 1.3-2.6 ml liquid stevia (amount based on your desire for sweetness, I use 20 drops)
• 118.29 ml oil (I used melted coconut oil or light olive oil)
• 14.79 ml vanilla powder
• 73.94 ml cocoa powder
• 236.59 ml semi-sweet chocolate chips, dairy free
• 118.29-236.59 ml water

directions

1. 1) Preheat oven to 350 degrees.
2. 2) Mix 6 TBSP ground flax seeds and 1 cup warm water and set aside.
3. 3) Mix rest of dry ingredients together.
4. 4) Add oil, stevia, flaxseed goop, and add enough water so mixture binds together. The coconut flour will soak up water pretty quickly.
5. 5) Place in muffin cups. Bake in preheated oven for approximately 20 minutes. Until they start to brown slightly on top.
6. Recipe is enough to make 24 regular muffins or 12 large.