▢ 1 ¼ cups gluten-free all-purpose flour
▢ 1 cup coconut sugar or for triple chocolate muffins, I use the next ingredient instead of coconut sugar.
▢ ¼ Chocolate syrup – https://www.nunaturals.com/products/stevia-cocoa-syrup
▢ ¼ cup Golden Pea Protein Powder
▢ ½ teaspoon gluten-free baking powder
▢ 1 teaspoon baking soda
▢ ¼ teaspoon xanthan gum, leave out if your flour already has it
▢ ¼ teaspoon salt
▢ ½ cup cocoa powder
▢ 1 teaspoon pure vanilla extract
▢ 2 large eggs
▢ ⅓ cup orange flavored extra virgin olive oil
▢ 1 cup almond or coconut milk
▢ ½ cup Lily’s mini chocolate chips
- Pre-heat oven to 350°F. Use baking cup liners or gluten-free cooking spray for the muffin pan.
- In a large bowl add the all-purpose gluten-free flour, granulated sugar, gluten-free baking powder, baking soda, salt, xanthan gum (leave out if your flour already has it), and cocoa powder and whisk together to combine the ingredients.
- Add the two eggs, pure vanilla extract oil and milk to the dry ingredients and mix until fully combined. Fold in the chocolate chips.
- Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop. I also sprinkle more chocolate chips on top of the batter.