I am always looking for quick recipes to make for our youngest son, that work with his extensive food allergies. As he has gotten older, we have looked more in-depth into them, with more testing. In the past two years, we have had to remove a lot more items out of the house including soy, wheat, and sunflower.
Sunflower is a hard one: when people think peanut allergies, the first thing that comes up is “well at least there is sunflowers!” But he can eat hemp and coconut, so we have that. Fingers crossed that doesn’t change. As always, this is a recipe one can substitute other choices. Any non-dairy milk will work, any seed will work in these gluten-free chocolate mini muffins.
Gluten Free Chocolate Mini Muffins
Ingredients:
- 1 cup rolled oats, gluten-free
- 1 cup unsweetened coconut milk beverage
- ¼ cup hemp seeds
- 3 Tbsp unsweetened cocoa powder
- 2 Tbsp coconut sugar
- ½ tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup mini chocolate chips, allergen friendly
Directions:
Preheat oven to 375°, lightly oil a 24 count mini muffin pan with coconut oil.
Add oats, milk, hemp seeds, cocoa powder, sugar, vanilla, baking soda, and sea salt to a high-speed blender.
Blend until smooth.
Divide between the cups.
Sprinkle the chocolate chips on top.
Bake for 10 minutes. Let cool on a rack, then pop out with a plastic knife. Store tightly sealed.
Makes about 24 mini muffins.