Gluten/Dairy/Egg-Free Mocha Chocolate Chip Muffins

From Jeanette's Healthy Living


  • 2 tablespoons ground flax seed plus 6 tablespoons water
  • 1/2 cup So Delicious Coconut yogurt
  • 1/4 cup olive oil
  • 1 banana, mashed
  • 1/4 cup strong black coffee
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Gluten-Free All-Purpose Baking Mix
  • 3/4 cup King Arthur Gluten-Free Whole Grain Mix
  • 1/4 cup cocoa powder, sifted
  • 1 cup unrefined coconut sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup dairy-free chocolate chips


  1. Preheat oven to 375 degrees.  
  2. In a small bowl, combine ground flax seed and water together. Let sit for 2-3 minutes.
  3. In a medium bowl, combine flax seed mixture, coconut yogurt, olive oil, mashed banana, coffee, and vanilla extract.
  4. In a large bowl, combine the All-Purpose Baking Mix and Whole Grain Mix together, along with the cocoa powder, coconut sugar, baking powder, baking soda, cinnamon and salt. Stir in the chocolate chips.
  5. Pour wet ingredients into bowl of dry ingredients, and mix until just combined - do not overmix.
  6. Fill muffin tins with batter.
  7. Bake for 18-20 minutes, until a toothpick inserted in the center of the muffin comes out clean.
  8. Transfer to a wire rack and let cool.

Makes 12 muffins.