Gluten-Free Chocolate Muffins Recipe

Sexy delicious gluten-free vegan chocolate muffins.

Today's post is short and sweet and all about muffins. Not just any old muffins, either. Gluten-free chocolate muffins. Because as any gluten-free goddess knows, chocolate makes breakfast better.

Gluten-free chocolate muffins for breakfast or tea time.

GFG Chocolate Muffins Recipe

I happen to love the taste of quinoa flour. It complements chocolate perfectly. But if you're not a fan of quinoa flour's taste, substitute your own higher protein flour. Buckwheat, almond, or brown rice flour should work.

Preheat the oven to 375ºF. Line a twelve muffin tin with paper liners.

Ingredients:

1/2 cup organic quinoa flour

1 cup sorghum flour

1/4 cup GF millet flour

1/4 cup potato starch (not potato flour)

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon xanthan gum

1/2 teaspoon nutmeg

1 cup organic light brown sugar

1/4 cup light olive oil

3/4 cup to 1 cup rice milk- start with less

1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*

1/4 teaspoon lemon juice or light tasting rice vinegar

Instructions:

Whisk the dry ingredients in a bowl. Add the wet ingredients. Mix until the batter is smooth- it will be slightly sticky. If it climbs the beaters use a figure eight motion to control the batter better.

If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.

Stir in:

1/2 cup chopped pecans or walnuts (omit for nut-free)

Heaping 1/2 cup of vegan chocolate chips

Spoon the batter into twelve lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.

Bake in the center of a hot oven until domed and firm, but springy. About 17-20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).

Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melty. When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness. Thaw to room temperature.

Cook time: 20 min

Yield: One dozen muffins

*Or use two large free-range organic eggs and omit the vinegar.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Sexy delicious gluten-free vegan chocolate muffins.

Today's post is short and sweet and all about muffins. Not just any old muffins, either. Gluten-free chocolate muffins. Because as any gluten-free goddess knows, chocolate makes breakfast better.

Gluten-free chocolate muffins for breakfast or tea time.

GFG Chocolate Muffins Recipe

I happen to love the taste of quinoa flour. It complements chocolate perfectly. But if you're not a fan of quinoa flour's taste, substitute your own higher protein flour. Buckwheat, almond, or brown rice flour should work.

Preheat the oven to 375ºF. Line a twelve muffin tin with paper liners.

Ingredients:

1/2 cup organic quinoa flour

1 cup sorghum flour

1/4 cup GF millet flour

1/4 cup potato starch (not potato flour)

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon xanthan gum

1/2 teaspoon nutmeg

1 cup organic light brown sugar

1/4 cup light olive oil

3/4 cup to 1 cup rice milk- start with less

1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*

1/4 teaspoon lemon juice or light tasting rice vinegar

Instructions:

Whisk the dry ingredients in a bowl. Add the wet ingredients. Mix until the batter is smooth- it will be slightly sticky. If it climbs the beaters use a figure eight motion to control the batter better.

If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.

Stir in:

1/2 cup chopped pecans or walnuts (omit for nut-free)

Heaping 1/2 cup of vegan chocolate chips

Spoon the batter into twelve lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.

Bake in the center of a hot oven until domed and firm, but springy. About 17-20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).

Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melty. When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness. Thaw to room temperature.

Cook time: 20 min

Yield: One dozen muffins

*Or use two large free-range organic eggs and omit the vinegar.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.