Gluten Free Chocolate Muffins

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So, news. I am not really following a paleo diet any more. 

The paleo (and AIP) diet is there if I want to go back to it, but for now I'm enjoying a few foods not on the caveman list, like buckwheat, some cheeses and choice gluten free grains. I'm doing fine so far, and I'm living life a little more relaxed. 

It was this development that led me to making these gluten free chocolate chip muffins one morning, as I panicked that I had nothing in the cupboards for my daughter's school packed lunch. eek. 

They cook up in under half an hour. Add a little cooling time and you're good to go. 


Gluten Free Chocolate Chip Muffins 
Makes 12
Ingredients
250g Dove's Farm plain gluten free flour
2 heaped tablespoons raw cacao powder
4 tsp baking powder
125g coconut sugar
100ml light olive oil (not extra virgin)
1 tsp vanilla extract
150ml almond milk
2 eggs
100g of your favourite chocolate chips

Method

Get out a muffin tray, line with muffin cases and put to one side. Preheat your oven to 190ºC, or gas mark 5. 

Mix together the dry ingredients - the flour, cacao, baking powder and coconut sugar. In a separate jug, mix together the olive oil, vanilla, almond milk and then crack in the eggs. Give the liquids a good mix together and then pour into the dry ingredients. Mix well, but don't over-mix - and then sprinkle in the chocolate chips, leaving a small handful to one side. 

Divide the mixture between the muffin cases and sprinkle the remaining chocolate chips over the top. Bake for 25-30 minutes, until springy and cooked all the way through. 

Take out of the oven and leave to cool on a metal rack. 

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