These little muffins are gluten free, slightly sweet and full of chocolatey deliciousness. They are a popular treat in our house and seem to run away from the counter rather quickly.
I took these to school a few times for classroom treats and the kids all gobbled them up- we never mentioned gluten free and they didn’t inquire either. Personally, that equates to a successful gluten free recipe.
This recipe makes 48 mini muffins. Spray the mini muffin tin with gluten free non-stick cooking spray and set aside.
Preheat oven to 350 degrees
Gluten Free Chocolate Mini Muffin Recipe-
Ingredients-
Gluten Free Flour Mixture (combine and mix well) = 2 cups of wheat flour
1/2 cup Quinoa Flour, 1/2 cup Oat Flour, 1/2 cup Sorghum Flour, 1/3 cup Potato Starch, 1/3 cup Tapioca Starch, 1 tsp. Xantham Gum
1/4 cup Cane Sugar
1/4 cup Light Brown Sugar
3 tbsp Cocoa Powder
1/4 tsp salt
1 1/2 tsp Baking Soda
1 tbsp Grapeseed Oil
2 tsp Balsamic Vinegar
1 tbsp Molasses
1 tsp Vanilla Extract
3/4 cup Unsweetened Applesauce (try She Sugar’s Homemade Applesauce recipe)
3/4 cup milk (almond, coconut, or soy can be used)
1/3 cup Cocoa nibs (semi sweet mini chocolate chips and chopped dark chocolate can be used)- reserve 1/2 for toppings
Instructions-
- Combine gluten free flour mixture with sugars, cocoa powder, baking soda, salt
- In a separate bowl mix oil, vinegar, molasses, vanilla, applesauce, and milk together
- Add wet mixture to the dry mixture mixing with a spoon until combined
- Add 1/2 of the cocoa nibs
- Spoon each mini muffin cup about 3/4 full
- Sprinkle with remaining cocoa nibs
- Bake for 8 minutes or until set
- Cook on a wire rack (unless they all disappear before they have time to cool!)
Carbohydrate count-
Approximately 10 carbs per mini muffin.