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Not Too Shabby Gabby

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You are here: Home / gluten free / Gluten Free and Paleo Friendly Double Chocolate Muffins

June 6, 2015

Gluten Free and Paleo Friendly Double Chocolate Muffins

Double Chocolate Muffins

Good Morning All! 

How has everyone’s week been? I can tell you that the last couple of weeks have been quite crazy over here with traveling. Last week I was in Pinehurst, NC and this weekend I will be in Lebanon, PA (My roots) for a food show for our family business. In a few years the store will be mine to take over since I am my Mom’s only baby so I definitely have a lot to learn here. I am so excited though to see everything and experience it as well. I have never been to Lancaster and the surrounding areas so this will be fun! 

Anyways, i will quit rambling and get to why everyone is really here. You read the title right! It is Saturday morning and in my kitchen Saturday tends to be baking day and today is no different. These scrumptious muffins were absolutely to die for. If you are anything like me you want to eat healthy but you have a huge sweet tooth. Well these muffins are sweet, rich and chocolaty that you will be having your whole family wanting them! They are the perfect way to get kids to take in fiber, good fats and maybe a little less chocolate because they are rich. 


Gluten Free and Paleo Friendly Double Chocolate Muffins: 

1/2 cup boiling water (in the microwave for 2 minutes) 

3/4 cup Coconut Oil (melt in the microwave for about 1 minute) 

1 cup Coconut Palm Sugar 

1 1/2 Tbsp Flaxseed mixed with 4 Tbsp water 

2/3 cup Brown rice Flour (you can use Almond Flour here) 

1/3 cup Tapioca Starch

1/2 cup Cocoa Powder (natural Dutch if possible) 

1/4 tsp Xanthan Gum 

1/4 tsp Himalayan Salt 

1/2 tsp baking powder 

1/2 tsp baking soda 

1/2  Cup Pure Chocolate Chips 

Preheat your oven to 375 Degrees Fahrenheit.

Mix together your ground flaxseed and water and let it sit to gel.

IMG_4920

Then Mix together your water, coconut oil, coconut Palm sugar and Flax seed egg. Combine in the mixer well. 

IMG_4921

Add in your flours(tapioca too), cocoa powder, xanthan gum, salt, baking powder and soda. Combine well and then add the chocolate chips (I am bad about measuring these…). 

IMG_4922

Fill a muffin tin and should be about 3/4 full in each cup. Bake for about 14-16 minutes. Let sit in the pan for about 5 minutes and then take out and place on cooling rack. Serve with a glass of milk! 

Gluten Free and Paleo Friendly Double Chocolate Muffins
2015-06-06 09:48:34
Serves 12
Moist and rich Double Chocolate Muffins
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282 calories
34 g
2 g
17 g
2 g
13 g
66 g
110 g
21 g
0 g
3 g
Nutrition Facts
Serving Size
66g
Servings
12
Amount Per Serving
Calories 282
Calories from Fat 147
% Daily Value *
Total Fat 17g
26%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg
1%
Sodium 110mg
5%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
9%
Sugars 21g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1/2 cup boiling water (in the microwave for 2 minutes)
  2. 3/4 cup Coconut Oil (melt in the microwave for about 1 minute)
  3. 1 cup Coconut Palm Sugar
  4. 1 1/2 Tbsp Flaxseed mixed with 4 Tbsp water
  5. 2/3 cup Brown rice Flour (you can use Almond Flour here)
  6. 1/3 cup Tapioca Starch
  7. 1/2 cup Cocoa Powder (natural Dutch if possible)
  8. 1/4 tsp Xanthan Gum
  9. 1/4 tsp Himalayan Salt
  10. 1/2 tsp baking powder
  11. 1/2 tsp baking soda
  12. 1/2 Cup Pure Chocolate Chips
Instructions
  1. Preheat oven to 375 Degrees
  2. Mix 4 Tbsp water and ground flaxseed to make gel.
  3. Mix together coconut oil, flaxseed mixture, coconut palm sugar, and boil water.
  4. Add Flour and Tapioca Starch, cocoa powder salt, xanthan gum, baking powder and soda. Combine and mix well. Add chocolate chips.
  5. Pour into muffin tin (3/4 full in each cup) .
  6. Bake for 14-16 minutes at 375 degrees.
Notes
  1. Melt your coconut oil the microwave for about 1 minute and your water will boil after about 2 minutes on the microwave.
By NotTooShabbyGabby
beta
calories
282
fat
17g
protein
2g
carbs
34g
more
Not Too Shabby Gabby http://nottooshabbygabby.com/
So, while I was baking these I added WAY TOO MUCH coconut oil like probably a whole cup. I know! The muffins were still amazing nonetheless but I noticed that the paper cups were oily when I took them out. While melting it I didn’t check the measurement afterwards and just poured it into the mixer. I realized right before I was about to bake them that they were a little oily and the batter was a little gelatinous. Oh well they were still amazing muffins and I would make them again just with out so much oil next time! hah. 

DCM

On the plus side of accidentally adding too much oil i guaranteed that they would be moist! So, if you want to make sure they are moist and gooey make the same mistake I did! these muffins were great with some Almond milk and they were in particular great as breakfast. They tasted like a big ole brownie. That is exactly how I love pretty much any baked good that isn’t a cookie. And the chocolate chips made them even more so amazing! 

If you have any questions please feel free to comment below or email me at not2shabbygabby@gmail.com I love to hear from you all and feedback is much a appreciated here! 

Until Next time, Have a great rest of your weekend! 

-Gabby 

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Filed Under: gluten free, Paleo Tagged With: egg free, flaxseed, gluten free, Muffins, paleo, vegan

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Comments

  1. GiGi Eats says

    June 10, 2015 at 11:15 pm

    Ooo la la la! These donuts are giving me quite the suggestive nod! 😉

    Reply
  2. Karen Patten says

    June 11, 2015 at 11:29 pm

    These look wonderful! Finding good gluten free baked goods can be challenging! Thank you for sharing this with us on the Healthy Living Link Party!

    Reply
  3. Elaine Hodges says

    June 13, 2015 at 12:45 pm

    Thanks for adding this to the Healthy Living Link Party. We hope you will come back next Wednesday.

    Reply

Trackbacks

  1. TIPS AND TRICKS LINKUP #20 | A Fresh Start says:
    June 15, 2015 at 9:00 pm

    […] favorite – Watermelon, Feta and Basil Salad Recipe4.  Sarah’s favorite – Gluten Free & Paleo Friendly Double Chocolate Muffins5.  Karissa’s favorite – No Churn Peanut Butter Cup Reese’s Ice Cream6.  […]

    Reply

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Hi, I’m Gabby

I am a lover of all thing cute, cuddly, sweet and colorful. I prefer to be in the kitchen but love to take adventures! I am a social media director who is all about having fun! My life is one adventure after another and you see!

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