Although our family is no longer eating grain products, we are so happy to receive requests from families seeking to minimize sugar consumption. This is a great superfood boosted gluten-free chocolate muffin recipe that is low in grains and high in great fat and antioxidants.
- 3 eggs (organic, free-range, veg-fed, omega-3)
- 2 C milk (cows, almond, coconut)
- 1 C liquified coconut oil (unrefined, organic — just warm slightly)
- 3/4 C oat flour (organic). Yesterday we used 1/4 C of almond flour and 1/2 C of gluten free oat flour and the results were wonderful.
- 1 1/2 C rolled oats (organic, non quick cooking)
- 1/4 C chia seeds (or hemp hearts, almonds, cashews — whatever you like)
- 1/2 C sugar-free chocolate chips from Lily’s
- 1 tsp xanthan gum (to lend elasticity to a recipe with little to no gluten)
- 1 tb baking powder
- 2 tsp sea salt
- 1/4 C Acai, pomegranate, or goji berry powder
- 1/3 C of unsweetened protein powder
- 1 C sweetener, we use erythritol and stevia (ZSweet)
- 1/2 C of raw organic cocoa
- Preheat oven to 375F
- Grease and flour a baking pan. We use a number of sizes, but a standard 1/4 sheet rectangular cake pan is fine.
- Beat eggs and combine with milk, set aside
- Combine all dry ingredients, mix thoroughly
- Combine wet and dry ingredients. Depending on if you add extra powdery boosts, the batter should be quite wet. Don’t be alarmed. Add the coconut oil at the very end, fold in.
- Bake for 45 minutes to an hour, until fully cooked (until a knife or toothpick comes clean from the center).
- Enjoy! We like to reheat ours and add sugar-free coconut ice cream to it!