Gluten-Free Double Chocolate Muffins Recipe

Today I worked on a new muffin recipe. My son loves chocolate chips, so I created this recipe for muffins that are chocolate and also uses chocolate chips. He misses the muffins that we used to get from Tim Hortons. Well today he said these were the best muffins he ever tasted. They baked like mile high muffins were they puffed over the edge while baking. They are not as big as the muffins that you get at restaurants, but they look and taste really good. I wanted to cut down on the fat a bit so I used the baby food prunes.



Wet ingredients
1 cup milk mixed with 1 Tablespoon cider Vinegar or fresh lemon juice
2 large eggs
3 teaspoons pure vanilla extract
1/4 cup grape seed oil
1/4 cup apple sauce, unsweetened

Dry Ingredients
1 3/4 cups Sandra's Muffin mix
2/3 cup unsweetened cocoa powder
1 cup light brown sugar
2 teaspoon baking powder
2 teaspoons psyllium husk
2 teaspoon egg replacer
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners.

In a medium bowl, whisk 1 cup milk with the 1 Tablespoon cider vinegar. Let sit about 10 minutes. Next whisk in the eggs and vanilla extract and finally whisk in the baby prunes and melted butter.

In a large bowl, sift and whisk together all the dry ingredients, stir in the 1 cup of chocolate chips.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Using a heaping 1/3 cup, evenly fill the muffin cups with the batter (the muffin cups will be full). Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 25 - 30 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 regular sized muffins.
Sandra D. Halpenny © 2009 - 2013 All rights reserved