This recipe was originally published in 2015.
Excerpt from Cindy Gordon’s Gluten Free Fork. Published in 2014, the book is subtitled “A Collection of 40 Simple-to-Bake, Budget-Friendly Recipes to Nourish Your Family.”
Cindy Gordon is a self-described “foodie” who loves blogging about gluten-free and vegetarian/vegan recipes. In 2014, she published Gluten Free Fork to present her favorite recipes among appetizers, full meals, and desserts. The latter category includes her unique Coconut Chocolate Chip Muffins, a quick and easy treat that features nine ingredients (plus two more for the topping). You’ll have this breakfast or dessert dish finished in nine simple steps.
NOTE: As an add-in, you can add ¼ cup coconut to the muffin recipe.Yields 8 servings
- 2 c. all-purpose gluten-free flour
- 2 tsp. baking powder
- ²/³ c. creamy Sunbutter
- 2 T. dairy-free butter, softened (not melted)
- ½ c. brown sugar
- 1 egg
- 1 c. chocolate hemp milk (or other non dairy milk)
- ¹/³ c. applesauce
- 1 c. chocolate chips (dairy-free)
- 1 T. melted dairy-free butter
- ¼ c. shredded coconut
1Mix flour and baking powder together.
2Add each of the following ingredients one at a time, mixing in between each one: Sunbutter, softened butter, brown sugar, egg, hemp milk, and applesauce.
3Evenly pour muffin batter into prepared (oiled) muffin tin.
4Bake for 14 to 16 minutes at 375° or until a toothpick comes out clean.
5When muffins are cool to touch dip the tops of each muffin into the melted butter and then dip into the coconut to create your topping.
6Let the muffins stand for about 15 minutes and enjoy!