Grain free Double Chocolate Chip Muffins!

Finding copies of my best selling cookbook Every Last Crumb has become increasingly hard. I don’t believe that is is still in print. It had an amazing run! Since the book is so loved & pretty hard to come across I wanted to make sure that the recipes live on & that people who are newer to following my work can have a chance to make them too. Therefore I’m going to be adding them here to the club a little at a time so that they can be printed & used forever.

Since I will be sharing a new gluten free chocolate muffin recipe using King Arthur flour- I figured this would be a great time to bring back this classic recipe using coconut flour for the grain free/paleo crowd! This recipe is a great option if you need to skip the grains in addition to gluten!

Grain Free Double Chocolate Muffins

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Yield: 12

Author: Brittany Angell

Prep time: 10 MinCook time: 22 MinTotal time: 32 Min

Ingredients

• 4 Large eggs
• ½ cup Milk (dairy or nondairy- any variety) (119g)
• ¼ cup Melted Salted Butter, or ghee (dairy or nondairy) (44g)
• ¾ cup granulated sugar to taste (any variety) (165g)
• ⅛ tsp. Kosher Salt (1/8 tsp.)
• ½ packed cup Coconut Flour (72g)
• ⅓ cup Cocoa Powder
• ½ packed cup Potato Starch or Sweet Potato Starch (88g)
• 1 tsp. Lemon Juice
• 1 TBSP Baking Powder (double acting works best)
• 1 cup Chocolate Chips (166g) + more for the top (optional)

Instructions

1. Preheat oven to 350 degrees. Line a muffin tray with 12 muffin tins.
2. Whisk together ingredients in a medium sized bowl. Evenly disperse the batter among the 12 tins. Drop a few extra chocolate chips over the tops of each muffin.
3. Bake for 20-22 minutes until firm to touch/ until a toothpick comes out clean. Store in a sealed bag/container once cool at room temperature or freeze for another day.

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