Wake Up: Gluten and Dairy-Free Chocolate Muffins

When you’re dreaming of an indulgent breakfast and can’t get the usual parade of pastries out of your head, finding a good, dairy and gluten-free alternative seems so far out of reach. That’s where our recipe contributor, Karla Salinari, comes in! This mom of one and food flip aficionado put a spin on chocolate muffins (and the most delicious sauce!) with just a few simple ingredients and the best part? They’re gluten, dairy, and refined sugar-free.

Keep scrolling to find out how to make these Mini Chocolate Muffins with Salted Caramel Sauce.

Ingredients

For the cake

1/3 cup warm water
½ cup unsweetened cocoa powder
1/3 cup ghee, melted
1 eggs, at room temperature
1 teaspoons vanilla extract
1 cups coconut palm sugar
½ cup brown rice flour
½ cup tapioca flour
½  teaspoon xanthan gum
1 teaspoons baking powder
¼  teaspoon ground coffee
Pinch of sea salt

Directions

Preheat oven to 350 degrees. Line a standard muffin tin with 12 mini paper liners and spray with cooking spray. Add the warm water and cocoa powder to a small bowl and whisk to combine. Set aside.

In a large bowl, combine sugar, brown rice flour, tapioca flour, xanthan gum, baking powder, coffee, and salt. Add the melted ghee, egg, and vanilla extract to the cocoa mix and whisk thoroughly to combine. Add the cocoa mixture to the flour mixture and combine. Using a spoon, evenly distribute brownie batter among muffin tins and bake, 25 to 30 minutes or until edges begin to crisp and a toothpick inserted comes out mostly clean.

Allow to cool completely then coat with a generous amount of caramel sauce. Serve and enjoy!

For the Salted Caramel Sauce

1 can (13.5 oz) full-fat coconut milk
½ cup coconut palm sugar
½ teaspoon tapioca starch
½ teaspoon sea salt
1 teaspoon coconut oil
1 teaspoon vanilla extract

Directions

Place a saucepan over medium heat. Combine the coconut milk, coconut palm sugar, tapioca flour, and salt and bring to a boil. Reduce the heat to a simmer and let cook, stirring occasionally until the sauce turns a dark amber color, 30 to 40 minutes. Remove from heat. Add the coconut oil and vanilla extract and combine. Transfer to a glass jar and let cool. Drizzle over your favorite dessert. Sauce will stay fresh in the refrigerator for up to a week.

You’ll also want to bookmark this recipe for Gluten-Free Vanilla Cake with Chocolate Frosting or Tour This LA Family’s Perfectly Minimalist First Home.