No, not a potato chip, not a wood chip, and not a chip on my shoulder... it's a Chocolate Chip! And why shouldn't you toss a few in with your carrots? After all they are both high on our antioxidant list and they both start with the letter 'C'.
I promised you a few Chia Seed recipes, so here's a recipe I modified to include that miraculous little seed..Wait that makes 3 'C' words!
Chia Carrot Chocolate Gluten Free Muffins
- 3 c. gluten free All-Purpose Baking Flour (I like Pamela’s)
- 1 Tbs. Baking powder
- 1 Tbs. Baking soda
- 1 tsp. Xantham gum
- 11/2 tsp Sea Salt
- 1 Tbs. ground Cinnamon
- 2 tsp. ground Ginger
- ½ tsp. ground Nutmeg
- 1 Tbs. Chia Seeds
- 2/3 c. virgin Coconut Oil
- 1 c. Agave nectar (or Xylitol sweetened maple syrup)
- 1 c. Rice Milk
- 1 Tbs. pure Vanilla extract
- 1/2 c. hot Water
- 3 c. shredded organic Carrots
- ¾ c. mini Dark Chocolate Chips
Preheat oven to 325º F. Line 2 standard 12-cup muffin tins with paper liners.
In a medium bowl, whisk together all the dry ingredients
Add oil, agave, rice milk, and vanilla the dry ingredients. Stir until the batter is thick. Add hot water_ continue mixing until batter is smooth. Using a spatula, fold in carrots and chips until evenly distributed.
Poor 1/3 cup batter into each prepared cup. Bake on center rack 25 minutes, rotate 180º after 14 minutes.
Cupcakes should bounce back slightly when pressed. Let stand for 20 minutes, transfer to wire rack to cool.
Store in airtight container in fridge for up to 3 days.
~ To your health! ♥