Dairy Free Spelt Chocolate Chip Muffins

I actually can't remember the last time I baked anything with chocolate chips. Being dairy free my chocolate choices are quite limited and I tend to stick with blocks of 85% cocoa chocolate like Lindt or Green & Blacks which are naturally free of dairy.

But when I spotted these dairy free chocolate chips in the bulk section of the my health food store I had to grab some and make something for the boys. And what else to bake but chocolate chip muffins?!

I got 10 from this recipe but you could easily make 12 instead (I normally would) just by making them slightly smaller.

This is a simple and delicious recipe that is free from wheat, dairy, nuts and refined sugar.  Perfect for the after school munchies!

Spelt Chocolate Chip Muffins (Dairy free)

Wet ingredients:
2 eggs
1/3 cup coconut oil
1/3 cup coconut sugar
2 ts vanilla extract
3/4 cup rice milk

Dry ingredients:
1 2/3 cup wholemeal spelt flour
3 ts baking powder
pinch salt

Filling:
1/2 cup dairy free chocolate chips
2 tbs chocolate chips, extra

Preheat oven to 180 degrees / 160 degrees fan-forced.

Line a muffin tray with paper liners and set aside.

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Thermomix instructions - add the wet ingredients into the bowl and mix for 5 secs / SP 4.

Add the dry ingredients and mix for 5 secs / Sp 4, scraping down the bowl if needed.

Add the 1/2 cup chocolate chips and mix for 4 secs / SP 3 / Reverse.

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No thermomix? Combine the wet ingredients in a small bowl. Combine the dry ingredients in a large bowl. Pour the wet into the dry and mix until just combined.  

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Spoon the mixture into the prepared tray and sprinkle the extra chocolate chips over the top.

Bake for 12-15 minutes or until the top springs back and they are evenly golden brown.

Turn out onto a wire rack to cool.

Makes 10-12 depending on the size of your muffin tray.