Gluten Free Chocolate Muffins

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I love these easy and delicious Gluten Free Chocolate Muffins that are low in fat and so will you!

As you know, I love to cook and bake I’ve been scouring the Internet for recipes I could make that would still be okay for my new gluten free/dairy free lifestyle. Then I remembered that many years ago, a friend gave me printouts of recipes that she loved so I started to dig through them until I found one that I had to make. The problem for me was that I needed to transform it into a gluten free and dairy free recipe and hope it still worked.

Gluten Free Chocolate Muffins

Well, it does and these chocolate muffins are to-die-for. It was hard to eat just one, but I gathered up all my willpower and stuck to my healthy eating plan.

So, make up a batch of these muffins… eat one for breakfast or dessert and then freeze the rest for another day. A little chocolate muffin is always a good thing and the best part is that I’m able to enjoy it without worrying that I’m going to break my diet.

I love baked goods for breakfast, like my gluten free Banana Walnut Scones…they are to-die-for! You have to give them a try….especially if you’re a sweet breakfast kind of person!

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Gluten Free Chocolate Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

I love these easy and delicious Gluten Free Chocolate Muffins that are low in fat and have only 4 Weight Watchers PointsPlus per muffin, and so will you!

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Ingredients

• 1 1/2 cups Gluten Free AP Flour
• 3/4 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tsps baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2/3 cup unsweetened applesauce
• 2/3 cup unsweetened Vanilla Almondmilk
• 1/2 tsp vanilla extract
• 1/4 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 400F. Line a muffin tin with baking cups and lightly spray with non-stick cooking spray.
2. In a medium bowl combine flour, sugar, cocoa, baking powder, baking soda, and salt. Mix lightly, then add remaining ingredients and stir just until combined. Do not beat.
3. Fill muffin tins 2/3 full. Bake for 15-20 minutes or until a toothpick comes out clean. Cool slightly before removing from pan. Serve warm.
4. Store remaining muffins in a zip-top baggie in the fridge or freezer.

Nutrition Information:

Amount Per Serving: Calories: 167Total Fat: 2gSaturated Fat: 1gCholesterol: 0mgSodium: 168mgFiber: 1gSugar: 17gProtein: 2g

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