Double Chocolate Olive Oil Muffins | Dairy-Free, No Durum Wheat, Low-Gluten, Low Sugar
A recipe for wheat free double chocolate olive oil muffins, a healthy real food snack which is dairy-free and low sugar. From my Wheatless Wednesday series!
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1
cup
spelt flour
-
1/2
rye flour
stone-ground if possible
-
1/4
cup
buckwheat flour
stone-ground if possible
-
1/4
cup
cocoa powder
unsweetened
-
1/2
cup
organic unbleached cane sugar
-
1/2
tsp
sea salt
-
1 1/2
tsp
aluminum-free baking powder
-
3
free-range organic eggs
-
1/4
cup
extra-virgin olive oil
-
1 1/2
tsp
pure vanilla extract
-
1
cup
rice milk
(or almond milk if you wish)
-
1/2
cup
organic semi-sweet chocolate chips
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Mix all of the dry ingredients in a large mixing bowl.
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Mix all of the wet ingredients in a small mixing bowl.
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Combine the two together, mixing (I use a rubber spatula), then add the chocolate chips at the end, and mix.
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Divide into the muffin pan with 12 pre-lined muffin tins.
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Bake at 375F for about 25 minutes or so. Don't overcook them.
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Remove from heat and wait 5 minutes before taking them out to cool some more before eating.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 191kcal | Fat: 9g | Saturated fat: 2g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 162mg | Carbohydrates: 24g | Fiber: 2g | Sugar: 12g | Protein: 3g | Vitamin A: 60% | Calcium: 43% | Iron: 1.6%