Double Chocolate Muffins (Gluten Free and Vegan)

Apr 16, 2013

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.

Double Chocolate Muffins (Gluten Free and Vegan)

A gluten-free, super-rich chocolate muffin that tastes like a brownie!

Author: Super Veggie Mom

Recipe type: Muffin

Serves: 9

Ingredients

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

Instructions

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.