Pink, Easter, Low sugar, Gluten-free, Chocolate-chip Mini Muffins

By Savannah White

I am a bit behind uploading recipes to the blog - even being in quarantine, I have been staying busy with work (yes, I have another job outside of running this blog!).

Easter was last Sunday. And, as with most major holidays, these events are usually filled with sugar and candy and other sweets. I wanted to make a dessert that I could enjoy guilt-free, but still would taste amazing. I also wanted to make a dessert that was festive!

So, the mini muffins were colored pink! I hope you try out this recipe - it is very easy and delicious.

I made these the night before Easter, and they were all gone by the morning! Opps.

Ingredients:

1/2 cup of butter (I used vegan butter)

1 tsp vanilla extract

1 cup Truvia or Allulose (or other sugar substitute)

1 large egg

2 cups of gluten-free flour (we love Bob's Red Mill)

1 tsp baking powder

1 cup mini chocolate chips (we used Enjoy Life chocolate chips)

Method:

1. Preheat oven to 375 F.

2. Microwave the butter so that it is softened.

3. Mix the butter and sugar in a mixing bowl and beat until combined.

4. Add the egg and beat on low for about 15 seconds, or until incorporated.

5. Add the remaining dry ingredients.

6. Add a couple drops of red food coloring (The more you add, the more red the batter will be. If you want the batter pink, try to only do about 2-3 drops).

7. Fold in chocolate chips.

8. Using an mini ice cream scooper, place the dough into a mini muffins pan.

9. Bake for about 10 minutes.

10. Enjoy!