Chocolate coconut oatmeal muffins- gluten free, sugar free, dairy intolerant


Who said you cannot eat chocolate for breakfast?


I gave myself a recent task of trying to figure out how to celebrate my son’s 3rd birthday at school with his classmates. One little boy’s parents brought in pizza for his birthday, but our son will take a few bites of pizza and not want anymore since its still a bit tough for him to chew still.

We cannot bring anything with sugar and it has to be somewhat healthy.



The other day, I whipped up this muffins and I have found myself eating one a day for breakfast lately. I do not know what I will do when I finish them!



Makes 12

1 cup Good Karma Flaxmilk or non-dairy milk

1 cup Bob’s Red Mill steel cut oats

1 egg

1/4 cup vegetable oil

1 cup Bob’s Red Mill amaranth flour

1/4 cup agave syrup

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon xanthan gum

1/2 cup semi sweet chocolate chips

1/4 cup coconut shavings

1 banana, peeled and mashed  



Preheat oven to 425F. Grease muffin pan or pan.

In a small bowl, combine milk and oats. Allow to soak for 15 minutes. If you need to leave and come back to baking hours later, place bowl in the refrigerator and allow to soak. Bring mix back to room temperature before combining with other ingredients.

In a separate bowl, beat together egg and oil. Stir in oatmeal mixture. Add flour, agave, baking powder, salt. xanthan gum, chocolate, and coconut and banana. Stir to combine. Spoon batter into prepared muffin tin or pan until cups are 2/3 full.

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. The tops of muffins should be golden brown.


Adding chocolate to anything makes everything tastes better!

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