This is my version of an Annalise Roberts Recipe. I liked the original, but it needed more flavor. I'm always trying to figure out how to add some protein into my son's diet. I added the almond flour and it gave them a slightly more complex texture and a bit more flavor.

Enjoy!

Dry Ingredients
1/2 cup sugar
1/4 cup cocoa powder
1 cup gluten free flour
1/2 cup almond meal/almond flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp xanthan gum
3/4 cup chocolate chips

Wet ingredients
1 egg
1/2 cup ricotta cheese (whole milk or skim are both fine)
3/4 cup milk
2 tsp vanilla
3 TBSP canola oil

Preheat oven to 350 and grease a muffin tin, or line with muffin liners.

Mix up the dry ingredients in a large bowl.
Whisk together the wet ingredients in a separate bowl.
Create a well in the dry ingredients and pour the wet ingredients in and mix well.

divide the batter into the muffin tins. The recipe makes 10-11 muffins.

Bake for 18-20 minutes until the tops feel solid to the touch, or spring back when pressed.

They are very good.

Yumm, Sure sounds good!

Didn't have any almond meal, so I used some gluten-free oatmeal and flax meal instead.

This recipe contains no sugar, other than the chocolate chips. Luckily, at the last moment I noticed and added ¼ cup brown sugar. Next time I'll use ½ cup, that's the amount I use for my regular muffins.

Other than needing some sugar, they were very good. Thanks.

best regards, lm

I'm SO sorry! These do have 1/2 cup sugar in them. One time I made them and I forgot the sugar until I was just about to put them into a muffin tin.

Been a little hazy-brained lately.

I fixed these this evening with the oatmeal substitution that larrymac suggested - my daughter demolished 2 right off the bat - and she's not even the celiac!!

Thanks for the recipe.

I really like the texture the ricotta cheese gives the muffins. It's smooth, yet heavy, and finely grained.

I tried a recipe with cottage cheese once but the kurds didn't blend well enough. I also frequently add a little sour cream to my baked goods, and it adds a light, springy texture. The ricotta cheese texture is a welcome change of pace.

BTW, I also used two eggs 'cause I always use at least two eggs. One just doesn't seem enough. Also, gotta have nuts in everything, so I added pecans & walnuts. And, upped the zanthan gum to 1 tsp (actually, ½ tsp zanthan gum & ½ tsp guar gum, guar gum is less expensive).

Made some bread this weekend. Dissapointing, as always. Thank God for muffins. Have yet to make a bad gluten-free muffin.

best regards, lm

Shoulda been at my house for my first muffin experiment. They turned out like hockey pucks and my boyfriend's coworkers wouldn't even eat them. Bleecccchhhh......

I've tried 2 eggs in these and it made them slightly less dense. But I definitely prefer the richer 1 egg texture.

But try them with almond flour guys! You can get almond meal at Trader Joes or whole foods!

-Margaret