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.
- 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)
- 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.
- Mix in the honey, eggs, oat milk, coconut oil and vanilla.
- Once it’s all relatively well blended, toss in those Chocolate Chip Drops and Mini Marshmallows.
- 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.
- Bake for 22-25 minutes and use the toothpick test to figure out when they are done.
- 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.
Fifth generation candy maker.
Production and Marketing Manager at The Fudge Shoppe.
I need to make these muffins. I do use quick cooking oats in my muffin recipes, but I believe that will be an easy adaptation. Thank you for sharing with us.