Thursday, January 15, 2009

Gluten Free Chocolate Muffins

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
2 eggs
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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9 comments:

brasilmom said...

The recipe sounds wonderful and I will give it a try replacing the eggs, however. I noted that something is missing on the steps. After combining the dry and wet ingredients separately, the sentence stopped on add the and moved to the baking. Just a heads up. Thank you for sharing teh recipe.

Becky said...

I made these yesterday and they were a big hit with my son the chocoholic! Thanks for sharing the recipe.

ladybugsandbees said...

You are very welcome! Glad I can help. My kids just finished one for their snack. They are great for the lunchbox for their morning snack too.

Pattycake said...

These sound delicious - what a lovely blend of flavors: chocolate, coconut, cinnamon... + great use of healthy ingredients in a decadent treat. (I'm traveling right now, but once I have a kitchen again I look forward to trying your baked treats - yum!)

Thanks for sharing :)
Patty

PS: I'm happy you found me, that's how I found your wonderful blog!

brasilmom said...

I made these this morning with my daughter. We both loved, her little friend loved, my husband loved. It was a hit. I made few changes to the recipe, as it was necessary. I replaced eggs with bananas, used maple syrup, and also added 3 tbsp of flax meal. I used carob powder and chips, and added 3 tbsp of cocoa bits. I found the dough a bit dry, but it baked to perfection. Maybe the consistency was due to my modifications... who knows. thanks for sharing. Be well

Miriam

ladybugsandbees said...

I would guess that it is due to your changes in the recipe - not really the same recipe with all you did to it. LOL! The dough I made was moist. Glad you liked it - and everyone else none the less.

The Gluten-free 'Dish' said...

This recipe looks like one my family could use with minor adjustments for our allergies and just so you know that doesn't happen very often! Thanks for the great site! ~Debbie

AUTISMOMMA said...

I have made this recipe several times since discovering it on your blog. It's my "go to" muffin recipe, you could say.

Anyway...this evening I made the recipe to have muffins for tomorrow morning. I made it substituting the applesauce with zucchini (like you've done in a later post) and added about a cup of pitted and quartered cherries along with the chocolate chips. They were awesome and reminded me of black forest cake!

Thank you for sharing this recipe!

ladybugsandbees said...

I am so glad you are enjoying them! That was my goal - to share with others to make their kiddos (and some adults) happy again. It is so hard to learn. Stay posted.... More pictures coming of my baking from "Cookies for Everyone" by Enjoy Life - cookbook. I LOVE this cookbook. I am on my 3 receipe now.