Tag Archives: muffin

Gluten-Free Mocha Chocolate Chip Muffins

14 Jul

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Lately, I’ve been planning and reading on how to re-vamp my baking blog. That’s the reason why my blog has both major and minor changes! I just finished reading Food Blogging for Dummies by Kelly Senyei, food blogger of Just a Taste. It’s a simple and informative read about the basic components of blogging, photography, food styling, and marketing your blog. It’s a great read for first time food bloggers and amateurs to the blogging world. My favorite part from the book is the suggestions of food photo props and how to market your blog via social media and other food websites. She even provided a section on how to bring home the bacon on your blog! However, I know I’m not a consistent blog writer so I don’t see the point in generating blog revenue yet.

I’m temporarily hosting my content on a free WordPress theme. This summer please excuse my design and layout kinks! It’ll be a rediscovery of what’s the purpose of my blog  and why I love to bake! With the new layout, it’s like a breath of fresh clean air and it gives my blog some new life! I’m really excited to experiment and re-creating my blog from what Kelly described in her book.

Feel free to follow me on Twitter and Instagram for more of my baked  goods updates!

chocolate coffee muffins (8)chocolate coffee muffin blog

Speaking of some yummy baking, I made these delicious gluten-free mocha chocolate chip muffins for y’all! I brewed fresh hot coffee for the recipe! Brew any strongly flavored coffee, and remember to keep it black (no sneaking in any milk, creamers, or sugar!) I’m actually not a frequent coffee drinker but these muffins are seriously flavorful! Don’t forget to store these muffins in an air-tight container since I noticed gluten-free goods tend to dry out fast!

The gluten-free flour mix I used:
1 cup sorghum flour
1/2 cup potato starch
1 cup of white rice flour
2 tsp xanthum gum

These muffins are:
Roasted coffee goodness
Sweetly mocha
Gooey from the chocolate chips

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Yields 14-15 muffins


  • 1 1/2 cup gluten free flour mix (see above post)
  • 1/2 cup cocoa powder
  • 1 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup of brewed coffee, room temperature
  • 1/2 cup chocolate chips
  • Optional: Handful of sliced almonds

1. Preheat oven to 350 degrees Fahrenheit. Line muffin tray with paper liners.
2. If your coconut oil is in solid form, melt your coconut oil for 1 minute until it becomes a liquid. In medium mixing bowl, mix together liquid ingredients- eggs, coconut oil, coffee, and vanilla.
3. In large mixing bowl, whisk together dry ingredients-flour, baking soda, baking powder, cinnamon, salt, and cocoa powder.
4. Combine liquids into large mixing bowl with dry ingredients. Mix well until well blended.
5. Drop in chocolate chips and mix with rubber spatula.
6.  Spoon the mixture into paper liners of muffin tray. You can sprinkle sliced almonds on top of batter. Bake for 22-24 minutes until golden brown.
7. Carefully take muffins out of tray and let them cool on a plate. Serve and enjoy with your favorite cup of coffee.


Fight Hunger with Gluten-Free Muffins

30 Jul

banana choco-chip muffins (2) copyHave you ever thought about the issue of hunger in America? Well, 17 million children face a greater risk of hunger during summer because hunger relief programs (reduced and free school lunches) are difficult to access and are underfunded!   Hunger will never go away unless we take action and fight against it! Today Move For Hunger which I’m interning at partners with moving companies and realtors to collect food donations from individuals moving out. Their moving partners deliver these food donations to local food banks. They collected over 2,000,000 lbs of food which provides 1,670,000 meals across North America as of today.

I’m pledging to fight against hunger with my baking and with your help, we can assist the 50 million Americans who struggle to find their next meal.
Update: I WON the first Move For Hunger Intern Challenge by raising nearly $2000 (thanks to Home Depot for their matching gift program and social networking)! I received 2 round-trip airline tickets to anywhere in the USA! It’s a mind-blowing opportunity and a pure blessing to me & my family! Thank you to those who donated, supported and believed in this cause with me! As my father says, “Never Give Up!”, anything is possible…

Bake these gluten-free muffins for your local soup kitchen, community cafe, homeless shelter, and other civic service centers AND even for your mailman/lady! 🙂

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Gluten-Free Banana Chocolate Chip Muffins

Yields 12 muffins. Modifications: Cut ingredient measurements in half, 1 1/2 c oat flour, used brown sugar.
Modified from Domestic Bliss Squared


  • 1 1/2 cup oat flour (rolled oats grounded in blender or food processor)
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1 1/4 tsp vingear
  • 1/2 cup of hot water
  • 1/2 cup mashed bananas (1 banana)
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chocolate chips

1. Preheat oven 350 degrees Fahrenheit. Spray canola oil/cooking spray onto muffin tin.
2. To make oat flour, place rolled oats into blender or food processor. Blend until the oat is very fine & powdery.
3. In a large bowl, mix egg whites, vanilla extract, vinegar, mashed bananas and hot water together. Add dry ingredients-oat flour, brown sugar, baking soda, baking powder, salt into mixture. Mix well until smooth and thin.
4. Spoon the muffin mixture into muffin tin. Fill it either half way or 3/4 of the way. (I filled mine 1/2 way and the muffins didn’t rise too much.) Sprinkle chocolate chips on top of mixture.
5. Bake muffins for 15 minutes. Let the muffins cool off!

Serve and devour these little guys with a glass of milk, tea or coffee! So tell me how will you fight hunger or give back to your community?

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‘Tis the Season

25 Dec











Good to be back home!

Merry Christmas! The holiday season is here filled with gingerbread house-making and baking! I baked S’mores muffins from my new cupcake recipe book. However, I put too much choco-chips (Became too excited for the chocolates) and the bottom of the muffin came out custard-like.

I will not post the recipe because I am embarrassed about the mess-up I made with such a simple recipe!

I’ll have to brush up on my baking skills before school starts again!  Stay Tuned and Happy Baking/Holidays!

Gingerbread houses & S'mores Muffin

Gingerbread houses & S’mores Muffin