Friday, March 8, 2013

Chocolate Muffins (Gluten Free)

TGIF! It's funny how Friday is almost always a good day. Now Monday's on the other hand are usually the opposite only because you know you have a long work week ahead. But we always have the weekends to look forward to. I just wish they wouldn't go by so fast. Wouldn't it be nice to have a four day work week and three day weekends. I could definitely go for that. How about if we take a vote?

I know this is my second chocolate posting but can you really have too much chocolate? Chocolate makes even Monday's better.

The difference with these muffins is that they're good any time of the day. Soft, chocolaty, moist and made with some extra good ingredients that no one will even notice like oat flour and flax seed meal. Even your kids will eat these. All you taste is... CHOCOLATE. They work great as a mid-afternoon snack. 

I've been busy with work the last few weeks so my postings have been a little behind. It's a good thing but doesn't leave a lot of time to be creative in the kitchen. I have a few recipes lined up though so stay tuned. 


Wet Ingredients:
1 cup no sugar added applesauce
1/2 cup sugar
1 teaspoon flavorless oil (canola, grape seed)
1 teaspoon vanilla
1/4 teaspoon almond extract

Dry Ingredients:
3/4 cup oat flour
1/3 cup unsweetened cocoa powder
2 tablespoons flax seed meal (optional)
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup chocolate chips
Powdered sugar for decoration (optional)

Preheat oven to 350 degrees. 

Prepare a muffin pan with 9 liners. Doesn't hurt to coat them with cooking spray.

In a large bowl, whisk the wet ingredients together. In a smaller bowl, mix the the dry ingredients together, everything except the chocolate chips. Combine the dry ingredients into the wet ingredients. Mix well. Add in the chocolate chips. Spoon batter into the muffin cups. Bake for 20-22 minutes, rotating muffins half way through. Muffins are done when they are firm to the touch. Let cool on a rack. Once cool, sprinkle with powdered sugar. Makes 9 muffins.

Adapted from Bethanybakes 
Print Recipe 


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