Teach Eat Love

Double Chocolate Muffins {gf}

gf baking

This is my disclaimer lest anyone be upset with the following light-hearted post: I have a kid with nut allergies, so I get food problems. That said, we don’t have gluten sensitivities at our house.

That might be a bit of an understatement. This poster is on my kitchen wall.

gluten free baking

It reads: “Eat bread; you will live well.” We take our gluten seriously around here.

gluten free muffin recipe from scratch

So that should let you know how much I love these muffins. In spite of the fact that they have no wheat flour, they appear at my breakfast table pretty much every week. They are hearty and full of oats, so they keep you full, but they have a nice, normal crumb, too.

gluten free muffin recipe

Half the time when I create and test gluten free recipes, I think, “Man, that would be really good. With some gluten.” But these are, quite honestly, really good without it.

oil free muffin recipe

And – added bonus to whole grains – these muffins come together quickly – forget multiple bowls for wet and dry ingredients; these guys are blended up all at once in my food processor. They’re hearty since they are chock full of oats, but they honestly don’t taste gluten free.

healthy chocolate muffins

I think they’re also fairly low in sugar, for muffins at least.

chocolate muffin recipe

 

Yield: 18 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Double Chocolate Muffins {gf}

Gluten free, chocolatey goodness for breakfast.

Ingredients:

1 3/4 c. rolled oats

3/4 c. cocoa powder

1/2 c. unsweetened apple sauce

1/2 c. Greek yogurt (I use full fat)

1 1/2 t. baking soda

1 1/2 t. baking powder

1/2 t. salt

1/3 c. sugar

1 egg

1 c. hot water

1/2 t. cream of tartar

1/2 c. chocolate chips, divided

Directions:

  1. Preheat oven to 350 and line your muffin tin with cupcake liners.
  2. In a food processor, blend together everything but the chocolate chips.
  3. Now you have a decision. You can either add about two thirds of the chocolate chips and pulse them so they are infused in every bite OR you can stir them in whole so there are larger chocolate pockets.
  4. Using an ice cream scoop, fill the lined muffin tin up about 2/3 of the way.
  5. Bake for about 12 minutes, add the remaining chocolate chips to the tops of the muffins so they melt a bit. Return to the oven for a minute or two, or until a toothpick comes out clean.
  6. Cool and use within a couple of days or freeze for longer storage.

My mom sent me this recipe, which was given to her by a friend. Original author unknown.

greek yogurt muffin recipe

 

 

   

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