Gluten-Free and Dairy-Free Double Down Chocolate Muffins by Adam and Addison Gilchrest

    Who doesn’t love pulling apart a warm muffin, fresh from the oven, to see the steam rise from a fluffy center? These Double Down Chocolate Muffins are easy to make and full of gooey-chocolate-goodness. 

    The worst thing about trying to find a recipe these days, is that you are required to scroll through the endless blathering of the author. I often find myself saying out loud, in my kitchen, in front of my family, “I don’t care that your cat being psychic led you to roasting Brussel sprouts at 405 instead of 400” or “how does Neptune being in retrograde help me make stuffed shells?” It happens all the time. 

   So, I’ll lay it out on the line, quickly. My one year old daughter has Celiac Disease (gluten allergy) and a milk allergy. She's a sweet little critter who loves to be involved. We made these Gluten-Free/Dairy-Free Double Down Chocolate Muffins together.

    I know I said "quickly" but if you don't care about the gluten free or the dairy free aspect of these chocolate powerhouses, I have two things to tell you.

     Firstly, the gluten-free flour can be swapped for any standard all-purpose flour “tip for tap”.

    Secondly, if dairy isn’t a big deal for you, instead of 1 1/3 cups of oat milk, try going with 1cup of milk. I’ve found that gluten free flour sometimes needs a little extra liquid to help it along, and you might condemn yourself to suffering if you use too much liquid. BE MINDFUL PEOPLE!

Gluten-free and Dairy-free Double Down Chocolate Muffins.                yields: 12 muffins

30 Minutes

• 2 cups Bobs Red Milk Gluten-Free Flour 1-to-1 with Xanthan Gum
• 1/2 cup Pure Natural Honey
• 1/2 cup Natural Cocoa Powder
• 2 teaspoons baking powder
• 2 eggs
• 1 1/3 cups oat milk
• 1/4 cup coconut oil
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1/2 cup dairy-free Dark Chocolate Chip Drops
• 1/2 cup Mini Marshmallows (these are by no means necessary but Addison saw them and deemed them necessary, and thus, here they are)

DIRECTIONS

1. Preheat often to 350. While that sucker is warming up, whisk your flour, cocoa powder and baking powder together is a large bowl. Note: if your working with a child, choose the bowl that is bigger than what you were reaching for. Your welcome.
2. Mix in the honey, eggs, oat milk, coconut oil and vanilla.
3. Once it’s all relatively well blended, toss in those Chocolate Chip Drops and Mini Marshmallows.
4. Place muffin liners in the muffin tray then fill each liner about three quarters of the way with your very yummy mixture. Bonus round: sprinkle a few chocolate chip drops on the top of each muffin for some extra fancy flare.
5. Bake for 22-25 minutes and use the toothpick test to figure out when they are done.
6. LET THEM COOL! I’m talking to you gentlemen. Give them a moment to rest before you go all in with a giant mouth full of molten hot chocolate.

    And there you have it ladies and gentlemen. Twelve delicious, melty muffins to share with those dear to you. 

    Have you tried this recipe? Tell us what you think!