Triple Chocolate Almond Gluten Free Muffins

These are a delicious, moist, gluten free chocolate muffin we've been loving this month.  A batch of these come together quickly, and I have loved making up a double batch, to freeze a portion for a quick "grab" when wanted.  I love the chocolate, combination of cocoa, chocolate chips and white chocolate chips; the white chocolate is an awesome, creamy additional indulgence, that completes the flavors in the chocolate trio.  As a note, the white chocolate chips like to fall to the bottom and cause the muffins to stick to your pan more than it would without them, so use cupcake papers, or cut parchment paper circles for the bottoms of your muffin tins.

Triple Chocolate Almond Gluten Free Muffins

Ingredients:

1 1/4 cups gluten free flour (I like Bob's Red Mill "All Purpose Gluten Free Flour or "1 to 1")  or a mixture of almond flour and gluten free flour works fine as well, I usually use half almond flour and half gluten free flour). 

1/3 cup cocoa

3/4 cup organic sugar or coconut sugar

1 tsp baking soda

1 tsp salt

1 cup buttermilk, almond or cashew milk.

2 eggs

1/3 cup oil

1 tsp vanilla

2 tsp almond extract

1 cup white chocolate chips

3/4 cup mini chocolate chips

Instructions:

1. Preheat oven to 350 degrees. 
2. Prepare muffin tins with parchment paper, or cupcake papers and non stick cooking spray.
3. In a medium sized bowl, Add gluten free flour, cocoa, sugar, soda and salt. Stir together.
4.  In separate bowl, mix together milk, eggs, oil,  vanilla and almond extract.
5.  Add the wet ingredients to the dry ingredients; stir well.
6. Add the chocolate chips and stir to combine.
7. Put about 1/3 cup of batter into each cup of a 12 cup muffin tin. Bake 18 - 20 minutes 
8. Makes 12 large muffins
9. Enjoy.

Enjoy!