Chocolate Chip Breakfast Muffins #glutenfree
I’m always trying to improve recipes to make them even healthier and more allergen friendly (egg free, dairy free, gluten free, soy free) without losing taste and texture. This was a recipe for orange-pinapple chocolate chip muffins, but I’ve taken out the white flour, xanthan gum and egg. I was truly surprised how well they turned out! It’s a keeper!
Chocolate Chip Breakfast Muffins
3 cups GF oat flour (or use a GF blend)
1 tsp aluminum-free baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup raw cane sugar
1/4 tsp ground allspice
1/2 cup GF orange marmalade
3/4 cup freshly squeezed orange juice
2/3 cup fresh ripe pineapple, finely chopped
1/2 cup dark chocolate chips (chocolate may contain milk or milk fat, which is not dairy-free or casein-free so find chips that are safe)
Tip: I used Bob’s Red Mill GF oat flour plus a blend of extra flours I wanted to use up (in this case, about 1/2 cup sorghum, 1/4 cup quinoa flour, 1 tbsp potato starch); and Bonne Maman GF orange marmalade.
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Combine the dry ingredients: flours, baking powder, baking soda and salt. In a large bowl or stand mixer, mix together the sugar, flours and allspice. Add the marmalade and orange juice and beat on medium low speed until combined. Add the pineapple and mix on medium high speed for several minutes so that the batter is creamy. Gently fold in the chocolate chips.
Fill each muffin cup with batter using an ice cream scoop. Bake until golden brown, about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack to cool completely. Store in the fridge.