Dairy & Wheat Free chocolate Chip Muffin Recipe...
Mums have a hard time when it comes to feeding children while having a crazy busy schedule. After school activities and a never-ending to-do list. It is easy to hand over a bag of crisps or a chocolate bar. But where is the nutrition and nourishment in that?
I'm a busy Mamma too with two businesses to run. Sometimes I have meetings via Skype right in the car after I drop my kids off at school. Different time zones and busy schedules. Rushing to meet clients then home to tidy up and prep for the day ahead. Before I know its time to pick up the kiddies.
I have resorted to pre-prepping an arsenal of foods that are easy to pull out of the freezer and reheat or simply defrost.
These muffins are not just super healthy but packed with protein, low in sugar and also a fantastic source of calcium for them. It contains almonds so you better check with the school if you are allowed to put this in the lunchbox but for sure it is the perfect after-school snack.
400g almond meal ( I don’t buy almond meal, I just blend them in my food processor or Vitamix, but if you want to save time, go shopping bought almond meal. Make sure it's not mixed with other flours, it needs to be 100% almonds )
2 teaspoons gluten-free baking powder
3 tablespoon cinnamon
3 tablespoon maple syrup or brown rice syrup (I don’t like using honey for this recipe because honey does not take well to heat)
5 organic eggs
70 ml coconut oil ( melted)
2 apples, chopped into small chunks (no need to peel it)
100 g nondairy chocolate chip ( I don’t make a big issue about the chocolate chip, simply break some dark or raw chocolate into chunks and blitz it in the food processor until it breaks down to small peace)
Preheat the oven to 180.
Combine the dry ingredients in one bowl and mix well. ( Almond meal – cinnamon – Baking powder )
Combine the wet ingredients in another bowl and mix well ( eggs – sweetener – melted coconut oil )
Combine the two together quickly and fold in the chopped apples and chocolate.
Divide into paper-lined muffin tins with ice cream spoon equally.
Bake it in the preheated oven for 45 -50 minutes until golden brown.
I recommend you double the recipe and make extra so you can freeze some muffins. They defrost in about an hour and taste just as delicious as when it came out of the oven. To reheat feel free to pop them in the oven for 5 min once defrosted.
You can see my snack prepping here. Muffins, banana loaf, and raw chocolate brownies. All going in the freezer.
Hope you enjoy this recipe. Please live a comment and let me know how you liked it.