You may wonder why I’m venturing into the “gluten-free” baking realm. I have not been diagnosed with a gluten intolerance or sensitivity, nor has anyone in my family. However, after reading a portion of Wheat Belly, see a synopsis here, I decided to try going gluten-free for a couple weeks to see if I would see or feel any differences. I’m only a couple days into it, but it hasn’t been as difficult as I thought; we already eat mostly fruits, veggies, nuts, and beans. Taking out the wheat and barley wasn’t a huge leap for me. And, I figure, it’s a great excuse to branch out in my recipes for those with celiac disease and gluten sensitivity!
This is a fabulous muffin recipe that totally tastes like a brownie, in my opinion. It’s that dense and chocolatey. I used Choffy grounds, but you could sub coffee grounds, cacao nibs, or omit altogether.
Adapted from this recipe on The Vanilla Bean Blog.
- 2 cups almond meal or flour (I used almond meal because it's what I had)
- ¼ cup cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup agave or honey (I haven't tried date paste yet)
- ¼ cup canola oil
- ¼ cup strong cold Choffy or coffee
- 1 teaspoon vanilla
- 1 flax egg (1 tbsp flax meal mixed with 3 tbsp water)
- ½ teaspoon baking soda
- ½ cup vegan chocolate chips
- 1 + ½ tbsp used Choffy or coffee grounds
- Preheat oven to 375 degrees.
- In a large bowl, whisk together almond meal, cocoa powder, salt, and baking powder.
- In another bowl, whisk together agave or honey, oil, cold coffee or Choffy, vanilla, flax egg, and baking soda.
- Pour the wet ingredients into the dry and mix until just combined.
- Add the the chocolate chips and grounds and gently mix.
- Bake in greased muffin tin for 15-18 minutes.