1 Cup Arrowhead Mills Gluten Free All Purpose Baking Mix
1 Cup Quinoa Flour
1/4 Tsp Sea Salt with Iodine
1/2 Cup Flax Meal
1/2 Cup Almond Milk or Coconut Milk
1/2 Cup Organic Coconut
1/2 Cup Smart Balance Butter
1 Cup Sunspire Grain Sweetened Chocolate Chips
1 Tbsp Organic Vanilla Extract
2/3 Cup Stevia
2 Organic Eggs (Egg substitute if allergy or vegan)
Preheat the oven to 350 degrees F. Lightly spray a 12-muffin tin or pan with organic cooking spray. With an electric hand-held mixer in a large bowl, cream the butter, vanilla, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula, add the eggs beating well. Add chocolate chips, and bake for about 25 minutes!
If you would like to change this to a blueberry muffin use lemon juice instead of vanilla, and blueberries instead of chocolate chips!
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