Grain Free Cinnamon Walnut Chocolate Muffins

August 30, 2018

GRAIN FREE WALNUT CHOCOLATE MUFFINS - INGREDIENTSTHE BASE:1/2 cup coconut flour4 eggs1/2 tsp sea salt1/2 tsp baking soda1/3 cup non-dairy milk1/2 cup maple syrupTHE TOPPING:3 tb cinnamon1/4 cup maple syrup2 tb coconut oil, melted1/2 cup chopped walnuts1/2 cup dairy free chocolate chips

One of the things you guys asked for was more GRAIN FREE recipes. So naturally my wheels started turning. Today I woke up craving cinnamon buns. The naughty kind from Cinnabon – which then prompted these CINNAMONEY WALNUTTY CHOCOLATEY muffins.

The way I create grain free recipes is by combining coconut flour and eggs. The reason I like this particular combination is because the egg-coconut flour yields a very light and airy muffin that isn’t weighed down by almond flour or anything else. Note, I have only made this recipe with this combo, so I have not tested any other grain free combos. Maybe I will in the future, but for now, I know what I like, so here it is.

One of the things you will find surprising is that to make 6 large muffins, you only need 1/2 cup of coconut flour. Again, the reason is because coconut flour is super absorbent – so no, it’s not a typo when you scan the recipe.

GRAIN FREE CINNAMON WALNUT CHOCOLATE MUFFINS

Author: Nicole Modic of @KALEJUNKIE

SERVES 6 Large Muffins
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Ingredients

THE BASE:

  • 1/2 cup coconut flour
  • 4 eggs
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/3 cup non-dairy milk
  • 1/2 cup maple syrup

THE TOPPING:

  • 3 tbsp cinnamon
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1/2 cup chopped walnuts
  • 1/2 cup dairy free chocolate chips

Instructions

  • Preheat oven to 350.
  • Line muffin tin with 6 liners.
  • In a mixing bowl, add the ingredients for the muffin base. Mix everything to ensure no clumps, and set aside to thicken.
  • Next, in another mixing bowl, add the ingredients for the topping, reserving a small handful of the chocolate chips to sprinkle on top of each muffin later.
  • Fill each muffin cup 1/4 way with batter.
  • Scoop about 1 tsp of the topping into each muffin cup, then spoon remaining muffin batter on top, and top each muffin with remaining topping mixture. Sprinkle on remaining chocolate chips.
  • Bake for 28-30 minutes.
  • Remove from the oven and let cool. Sprinkle with additional cinnamon, and ENJOY!!!

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in your posts and I’ll re-share!

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  1. I would love to make these but was wondering if it’s still the same measurements if i used a GF f’our mix instead?