It’s chilly outside, and things are winding down a little for me, which gives me much more time, energy and inspiration to hang out in the kitchen and bake. Hence the gluten-free chocolate chip muffins you see above. There is also a vegan option if that’s your preference.
While I haven’t been indulging in foods with sugar for the last few years, (yes, even natural sweeteners like maple syrup or honey), I had to think of a way to save Josh and Finley from eating gluten-free, dairy-free chocolate chips gifted to us by the handful. My solution was to bake up some healthy, Gluten-Free Chocolate Chip Muffins!
So instead of eating chocolate chips by the handful, they ate muffins by the dozen. (Not really, but they did have a couple!)
I actually ended up doing a half batch of gluten-free chocolate chip muffins and a half batch of blueberry. I figured we could now have a full deal covered. A blueberry muffin with homemade organic ghee for breakfast, and a chocolate chip muffin/cupcake with melted coconut oil for dessert. What really defines the difference between a muffin and a cupcake anyway? Is it icing? The texture? The amount of sugar? Let me know your thoughts!
Which did they like better? Can’t say. Both were equally delicious, dairy-free and nut-free and all awesome.
I hope you’ll make these, either with chocolate chips or blueberries, or both!
Question Of The Day: What are your fave winter baked goodies? Share links or pins below.