Karina at Gluten-Free Goddess shows that you can amp up the nutrition in a muffin (she does that with quinoa, sorghum, and millet flours in this recipe), but not lose the sweet treat effect. And that’s especially true when you stir a small amount of chocolate chips into the batter right before baking. Then be sure to eat your muffins while warm so that the chocolate chips are still “melty.” Per Karina’s instructions, of course.
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