- Cooking Time: 25
- Servings: 12
- Preparation Time: 30
BackstoryI got this recipe from Carrie Forbes from Ginger Lemon Girl.
This was Recipe #23 in the "Gluten Free Baking With KitchenAid" event.
So let's sample one of Carrie's incredible recipes. Let me say right out of the chute that these gluten free vegan chocolate muffins are VERY hard to quit eating! So just know that from the very beginning. Vegan muffins that have chocolate in them? I am IN every day of the week and twice on Sundays; and if Ginger Lemon Girl created the recipe, count me in forever! I joke, but these muffins really are that good. These vegan muffins taste amazing and are also gluten free, dairy/casein free, soy free, corn free, egg free, rice free, and yeast free. You gotta love that!
Now, please note that these muffins are a bit crumbly because they do not contain any xanthan gum or guar gum. You can add 1/2 teaspoon or 1 teaspoon for a more traditional muffin texture, which is what I did. Also, for the best results, allow these muffins to rest on a wire rack to cool completely. Carrie says, "The taste of these muffins actually reminds me of an Oreo cookie. Deeply chocolate, with just a touch of sweetness." Now that revelation might get in the way of your ability to wait for these muffins to cool completely before diving in. I must confess, Scott and I burnt our tongues sampling these babies! LOL!
For more information about this recipe check out Carrie's original blog post.
Learn more about Carrie Forbes at Ginger Lemon Girl.
- dry ingredients:
- 1/2 cup millet flour
- 1/2 cup blanched almond flour
- 1/2 cup sorghum flour
- 3 Tbsp cocoa powder
- 2 Tbsp ground flax seeds
- 1 tsp chia seeds
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp Celtic sea salt
- wet ingredients:
- 1/2 cup applesauce or pumpkin puree
- 1/2 cup extra virgin olive oil or canola oil
- 1/3 cup agave nectar, maple syrup, or honey
- 1/4 cup almond milk
- 1 tsp vanilla
- add in's
- 1/3 cup Enjoy Life Allergen Free Chocolate Chips (these are minis - which work great for muffins!)
- Preheat oven to 180 / 350 degrees.
- Line a 12 cup muffin tin with paper liners. (I HIGHLY recommend using paper liners for this recipe.)
- In a large bowl whisk together all dry ingredients.
- In your stand mixer bowl, mix together all wet ingredients.
- Gradually add in the dry ingredients and mix together until you have a wet batter.
- Allow the batter to rest for 5 minutes to thicken. (The chia seeds & ground flax seeds will thicken the batter and give it the texture of a "regular" muffin batter.)
- Stir in the chocolate chips.
- Fill the paper liners about 3/4 full of muffin batter.
- Bake for 20-25 minutes until the a toothpick inserted in the middle of a muffin comes out with very few crumbs, or until you can gently touch the top of a muffin and it does not leave an impression.
- Makes 12 regular muffins, or 24 mini-muffins