These chocolate chocolate chip muffins are a little chocolate bomb. It’s like eating cupcakes for breakfast. Or a slightly less sweet dessert. Either way, they disappear quickly.
I think they’re a perfect gluten-free, grain-free treat for an afternoon snack — especially with raspberries. They would also be really good with a little coconut whipped cream on top. I’ll have to try that next time.
- Preheat oven to 325 degrees and grease or line muffin tin.
- Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then stir in chocolate chips.
- Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
- Bake 25 - 30 minutes, until toothpick inserted in center comes out clean.