GLG Vegan Dark Chocolate Muffins

Gluten Free, Vegan Dark Chocolate Muffins

free of gluten, dairy/casein, soy, corn, eggs, gums, rice, yeast

created by Carrie @ www.gingerlemongirl.com

printer-friendly recipe

Makes 12 regular muffins, or 24 mini-muffins

Dry Ingredients:

1/2 cup millet flour

1/2 cup blanched almond flour

1/2 cup sorghum flour

3 tablespoons cocoa powder

2 tablespoons ground flax seeds

1 teaspoon chia seeds

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon 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 teaspoon vanilla

Add In's

1/3 cup Enjoy Life Allergen Free Chocolate Chips (these are minis - which work great for muffins!)

Directions:

Preheat oven to 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 a smaller bowl mix together all wet ingredients. Pour wet ingredients into 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.

Carrie's Notes:

As stated before, these have a very tender crumb (which is often the case with vegan muffins). If you want more of a cake like texture, feel free to add 1/2 teaspoon of xanthan gum or guar gum for a thicker muffin batter.
The recipe calls for more oil than I generally use in a recipe. This really helps the muffins stay moist and overall it means that there is about 2 teaspoons of oil per muffin (for 12). If you don't want to use 1/2 of oil, decrease it to 1/4 cup and add an additional 1/4 cup of applesauce or pumpkin puree. The only difference may be that the muffins will not stay quite as moist by day 2 or day 3.
Chia Seeds & Ground Flax Seeds: These are both magical ingredients in egg free baking! Chia seeds have seriously ridiculous gelling power and help thicken up the muffin batter. Ground flax seeds have a wonderful "gelling" property as well, though it's not as potent as the chia seeds. I do recommend keeping the chia seeds in this recipe, if you don't have them another tablespoon of ground flax seeds should work just fine though.
Paper Liners: Because these muffins are delicate, I think it's definitely a good idea to use paper liners. If these muffins stick to the pan without a liner, they may be very hard to remove all in one piece.
Millet flour & Sorghum Flour: If you don't want to use these flours, feel free to exchange them for another whole grain gluten free flour such as brown rice flour, quinoa flour, or even buckwheat flour!

Do not republish without permission from Carrie Forbes @ gingerlemongirl@gmail.com