I must be crazy. I got up at 6 am and started making these muffins. They were out and cooled in time to put them into my kids lunches. Today's lunch is muffins and yogurt plus some GF pretzels and applesauce.
These are GF, CF, SF.
Gluten Free Chocolate Muffins (yields approx 12-14 muffins)
1 cup extra finely ground brown rice flour
1/3 cup potato starch (not flour)
2 Tbs plus 2 tsp Tapioca Flour /Starch
1/2 cup unsweetened cocoa powder
1 Tbsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon
1/4 tsp salt
2/3 cup agave nectar (I used coconut palm sugar)
1/2 cup coconut oil (melt if solid) - can use vegetable oil instead
1/4 cup plus 2 Tbs coconut milk
1 cup unsweetened applesauce
1. Preheat oven to 350 degrees. Prepare muffin pan with paper liners or spray with non stick spray.
2. In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, xanthan gum, cinnamon and salt. In a second bowl, combine agave nectar, coconut oil, coconut milk, eggs and applesauce. Add the flour mixture to the "wet ingredients" and mix well until fully blended.
3. Divide batter evenly between muffin cups, filling each to about 3/4 full. Bake for 20-25 minutes.
Note: I added 3/4 cup of chocolate chips to my muffins too.
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