- 1 1/2 cups Unbleached White Spelt Flour (Gluten Free 1 to 1 or All Purpose Flour also works)
- 1/3 cup packed brown sugar
- 1/3 cup pure cane sugar
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp xanthan gum (optional unless using gluten free flour)
- 1/4 tsp salt
- 1 egg
- 3/4 cup plain yogurt OR sour cream (Dairy Free coconut milk or almond milk yogurt works well)
- 5 Tbsp melted butter or margarine (a dairy free butter also works)
- 1 1/2 tsp pure vanilla
- 1/3 cup mini chocolate chips (I use Enjoy Life semi-sweet mini chips)
Preheat oven to 350 degrees. Thoroughly, spray your muffin tin with cooking spray; set aside. In a medium size bowl, put flour, baking soda, salt, cinnamon, and xanthan gum; stir together and set aside. In a mixing bowl, place sugar, egg, yogurt, melted butter, and vanilla. Turn the mixer on low/med speed and mix well. Now, add dry ingredients and mix until incorporated. Next, add in chocolate chips with a spatula. Fill your muffin tin 2/3 full and bake for about 18 minutes or until golden brown. This recipe yields about 11 muffins.
