Yesterday I wanted a chocolate chip muffin, so today I made a double chocolate chip muffin. Today’s recipe is courtesy of @mamaknowsglutenfree! I subbed in almond milk and only used 1/4 cup of butter as that’s all I had. I also added in some peanut butter chips too because chocolate and PB are always a great combo!

First, my house smells great right now! Second, the recipe was super simple to follow. I baked them in my square muffin tin with some jumbo liners at 350 for 28 minutes. Since it’s a square pan and a round liner, they get a little wonky in shape, but I 100% don’t mind it. It’s pretty dense, so I think these would be great post-run (you could leave it in the car and it’ll hold up) or just by itself with a cup of tea. Definitely will be making these again!
🍫 🥜

CLICK HERE for the original recipe from Mama Knows Gluten Free!

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