Multigrain Chocolate Chip Muffins | Dairy-Free, Low Gluten, Low Sugar
If you love muffins, try these healthy multigrain chocolate chip muffins. With wheat-free flours and almond milk they are dairy-free and low gluten.
Ingredients
- 1 cup brown rice flour (naturally gluten-free)
- 1/2 cup spelt flour (naturally low gluten)
- 1/2 cup rye flour (naturally low gluten)
- 1/4 tsp sea salt
- 2 tsp aluminum-free baking powder
- 1/2 cup organic unbleached cane sugar
- 3 free-range organic eggs
- 1/3 cup extra-virgin olive oil (or melted organic grass-fed butter)
- 2 tsp pure vanilla extract
- 1 cup rice milk or almond milk
- 3/4 cup organic semi-sweet chocolate chips
Instructions
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Mix all the dry ingredients in a large bowl (except the chocolate chips).
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In a medium bowl, mix all the wet ingredients with a whisk (it will make the batter nice and fluffy).
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Using a rubber spatula to mix, combine the wet ingredients with the dry ones.
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Add the chocolate chips and mix until just combined. Don't overmix.
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Distribute into a lined muffin pan, this will give you 12 muffins.
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Bake at 375F for 25 minutes or so, until the tops are nicely golden.
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Remove from oven and let sit for a few minutes, then remove the muffins and transfer on a cooling rack, let cool for at least 5 minutes before enjoying!
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They keep very well for several days either in an airtight container (once completely cooled), or in the fridge or for a few months in the freezer (wrapped tightly).
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 250kcal | Fat: 12g | Saturated fat: 3g | Cholesterol: 41mg | Sodium: 94mg | Potassium: 217mg | Carbohydrates: 31g | Fiber: 2g | Sugar: 12g | Protein: 4g | Vitamin A: 65% | Calcium: 77% | Iron: 1.6%