Chocolate Mini Muffins

These babies are gluten free, sugar free, and can easily be made dairy free. In the last year I've learned that I am very sensitive to dairy products. I don't like to say lactose intolerant because I definitely still enjoy a slice of cheese pizza, but it comes at a price. I watched a very close friend suddenly become lactose intolerant- I'm talking pain like I've never seen it before- early last fall, and questioned how someone could seemingly out of nowhere develop a food allergy at 22 years old. Low and behold, a few months later I started feeling this pain (among other things that are TMI) every time I ate ice cream/ pizza/ any cheesy goodness.

I have learned to be careful now and take my dairy in small amounts, as sad as it is. I have found some great alternatives and learned to modify recipes to fit my needs. Food allergy people, I feel for you. If anyone has any great cheese substitutes, send them my way!

Onto the recipe! These muffins are super easy and quick- especially when made in mini muffin form because they only take 10-12 minutes to bake.

Chocolate Mini Muffins

Ingredients

2 1/2 cups quick oats (grind these up in a blender to make oat flour)

1/3 cup honey

1 cup applesauce

3/4 cup milk (or any milk alternative)

2 tsp vanilla

2 eggs

2 tsp baking powder

1/2 tsp baking sode

1/2 tsp salt

3-4 tsp dark cocoa powder

1 cup dark chocolate chips

Directions

1. Combine all of the dry ingredients and mix well

2. Combine all of the wet ingredients and mix well

3. Mix the dry into the wet, and then stir in the chocolate chips. I save enough to put one chocolate chip on top of every muffin so when they are warmed up later it gets nice and melty.

4. Grease a muffin pan (14 regular sized muffins, 24 mini's) and spoon the batter into the pan.

5. Bake on 350 for about 12 minutes for the mini muffins and 18ish for the regular size. Stick a toothpick in at the end to make sure they are done!

6. Allow the muffins to cool and store in an air tight container.