Gluten Free Double Chocolate Muffins
Frost these luscious gluten free double chocolate chip muffins and call them cupcakes ... they're that good.
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Servings: 8 -12 muffins, depending on size
Calories: 160kcal
Equipment
- gfJules Gluten Free Muffin Mix
Ingredients
- 1 gfJules® Muffin Mix
OR IF BAKING FROM SCRATCH
- ¼ cup brown sugar OR coconut palm sugar OR other alternative baking sugar note: for sweeter muffins, add up to 1/4 cup additional sugar
- 1½ cups 202 grams gfJules® Gluten Free All Purpose Flour
- 2 tsp. baking powder
- ¼ tsp. salt
PLUS
- 6 Tbs. butter or non-dairy substitute e.g. Earth Balance® Buttery Sticks
- ¼ cup maple syrup OR honey OR agave or coconut nectar OR date syrup
- 2 eggs OR egg sub like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water
- ½ cup milk of choice
- ½ cup applesauce
- 1 tsp. pure vanilla extract
- ⅓ cup baking cocoa
- ½-⅔ cup chocolate chips
Instructions
- Preheat oven to 350° F (static) or 325° F (convection). Adjust oven rack to middle position.
- If baking from scratch and not using the gfJules Muffin Mix, whisk together dry ingredients in a bowl.
- In a separate bowl, combine wet ingredients: 2 eggs; 1/4 cup maple syrup; 1/2 cup milk; 1/2 cup applesauce; 1 tsp vanilla extract.
- Cream the butter and sugar (if baking from scratch) OR around 1/2 of the gfJules Muffin Mix until the mixture is lighter and fluffy, around 5 minutes.
- Reduce speed to low and slowly add wet ingredients. Gradually add the combined dry ingredients or remaining Muffin Mix as well as the cocoa. Beat until fully incorporated.
- Lastly, gently fold in chocolate chips.
- Spoon batter into oiled or lined muffin tins, filling 3/4 full. Smooth tops with the back of a wet spoon or rubber spatula.
- Bake for 25-30 minutes (rotating pan halfway through for more even cooking) or until the tops spring back to the touch and a toothpick inserted into the middle comes out clean or with dry crumbs attached.
- Cool on a wire rack and store in zip-top or Tupperware-style containers. Do not refrigerate; muffins do freeze well.
- Makes 8-12 muffins, depending on size.
Notes
Muffins stay fresh for several days if stored properly at room temperature.
Nutrition Facts
Gluten Free Double Chocolate Muffins
Serving Size
1
Amount per Serving
Calories
160
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
4
g
Cholesterol
50
mg
17
%
Sodium
226
mg
10
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.