|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 RecipeI 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.
1/2 cup organic quinoa flour1 cup sorghum flour
1/4 cup GF millet flour1/4 cup potato starch (not potato flour)1/2 cup unsweetened cocoa powder1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon fine sea salt1 teaspoon xanthan gum1/2 teaspoon nutmeg1 cup organic light brown sugar1/4 cup light olive oil3/4 cup to 1 cup rice milk- start with less1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*1/4 teaspoon lemon juice or light tasting rice vinegarInstructions:
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 chipsSpoon 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 minYield: One dozen muffins
*Or use two large free-range organic eggs and omit the vinegar.
Recipe Source: glutenfreegoddess.blogspot.com
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