Ginger Lemon Girl’s Gluten Free Vegan Dark Chocolate Muffins32
Piggies! It is DAY 21 of Gluten Free Baking with KitchenAid, and I celebrate our 7QT Stand Mixer Giveaway today with one of "the girls" -- Ginger Lemon Girl, that is. If you don't know who the fabulous Carrie Forbes is, let me introduce you, 'cuz you really should know her! Carrie is a gluten free food writer, recipe creator, home baker, and a passionate whole foods cook. Carrie shares a series of posts and recipes chronicling her journey towards a more nourishing healthy existence since realizing her gluten, dairy and casein intolerances back in 2007.
You can find a TON of fabulous original recipes, including a focus on low-glycemic recipes, and a lot of really useful information about gluten free baking. I am particlarly fond of Carrie's section on gluten free flours, which is really helpful for gluten free newbies! Check out Carrie's fabulous eBook, "Gluten Free Baking 101 - baking gluten free. Easy, Frugal, Fast & Delicious!" which contains 24 of Carrie's top gluten free recipes, including gluten free ingredient information. This eBook is a STEAL at $4.99! You can also join Carrie's Gluten Free Recipe Group, which is a fantastic way to learn more about gluten free cooking and share ideas with fellow gluten free peeps. This group is AWESOME!
Some of my favourite posts on Ginger Lemon Girl are: lessons and tips for gluten free bread baking, using ground flaxseeds, energy saving tips for your kitchen, and frugal and budget friendly gluten free recipes. I could go on and on. You can really go digging for gold with Ginger Lemon Girl and come up trumps. I love this gluten free blog, and I think you will too. To wet your appetite here are some of the most popular recipes on Carrie's site: Gluten Free Vegan Chocolate Cake, Gluten Free Streusel-Topped Fresh Blueberry Muffins Recipe, Gluten Free Almond Flour Pizza Crust Recipe, Gluten Free Artisan Maple Oat Bread, and Gluten Free, Grain Free Peanut Butter Cupcakes Recipe. YUMMMO!
So let's sample one of Carrie's incredible recipes. Let me say right out of the chute that these gluten free vegan chocolate muffins are VERY hard to quit eating! So just know that from the very beginning. Vegan muffins that have chocolate in them? I am IN every day of the week and twice on Sundays; and if Ginger Lemon Girl created the recipe, count me in forever! I joke, but these muffins really are that good. These vegan muffins taste amazing and are also gluten free, dairy/casein free, soy free, corn free, egg free, rice free, and yeast free. You gotta love that!
Now, please note that these muffins are a bit crumbly because they do not contain any xanthan gum or guar gum. You can add 1/2 teaspoon or 1 teaspoon for a more traditional muffin texture, which is what I did. Also, for the best results, allow these muffins to rest on a wire rack to cool completely. Carrie says, "The taste of these muffins actually reminds me of an Oreo cookie. Deeply chocolate, with just a touch of sweetness." Now that revelation might get in the way of your ability to wait for these muffins to cool completely before diving in. I must confess, Scott and I burnt our tongues sampling these babies! LOL!
Don't miss these muffins! Carrie, thanks for sharing them for this event. You ROCK!
Ginger Lemon Girl’s Gluten Free Vegan Dark Chocolate Muffins
- dry ingredients:
- 1/2 cup millet flour
- 1/2 cup blanched almond flour
- 1/2 cup sorghum flour
- 3 Tbsp cocoa powder
- 2 Tbsp ground flax seeds
- 1 tsp chia seeds
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp Celtic sea salt
- wet ingredients:
- 1/2 cup applesauce or pumpkin puree
- 1/2 cup extra virgin olive oil or canola oil
- 1/3 cup agave nectar, maple syrup, or honey
- 1/4 cup almond milk
- 1 tsp vanilla
- add in's
- 1/3 cup Enjoy Life Allergen Free Chocolate Chips (these are minis - which work great for muffins!)
- Preheat oven to 180 / 350 degrees.
- Line a 12 cup muffin tin with paper liners. (I HIGHLY recommend using paper liners for this recipe.)
- In a large bowl whisk together all dry ingredients.
- In your stand mixer bowl, mix together all wet ingredients.
- Gradually add in the dry ingredients and mix together until you have a wet batter.
- Allow the batter to rest for 5 minutes to thicken. (The chia seeds & ground flax seeds will thicken the batter and give it the texture of a "regular" muffin batter.)
- Stir in the chocolate chips.
- Fill the paper liners about 3/4 full of muffin batter.
- Bake for 20-25 minutes until the a toothpick inserted in the middle of a muffin comes out with very few crumbs, or until you can gently touch the top of a muffin and it does not leave an impression.
- Makes 12 regular muffins, or 24 mini-muffins
- **Carrie's Notes:
- Texture: these muffins have a very tender crumb (which is often the case with vegan muffins). If you want more of a cake like texture, feel free to add 1/2 teaspoon of xanthan gum or guar gum for a thicker muffin batter.
- Oil: I added more oil to this recipe than I generally use for muffins. This really helps the muffins stay moist and overall it means that there is about 2 teaspoons of oil per muffin (for 12). If you don't want to use 1/2 cup of oil, decrease the amount to 1/4 cup and add an additional 1/4 cup of applesauce or pumpkin puree. The only difference may be that the muffins will not stay quite as moist by day 2 or day 3.
- Chia Seeds & Ground Flax Seeds: These are both magical ingredients in egg free baking! Chia seeds have seriously ridiculous gelling power and help thicken up the muffin batter. Ground flax seeds have a wonderful "gelling" property as well, though it's not as potent as the chia seeds. I do recommend keeping the chia seeds in this recipe, if you don't have them another tablespoon of ground flax seeds should work just fine though.
- Paper Liners: Because these muffins are delicate, I think it's definitely a good idea to use paper liners. If these muffins stick to the pan without a liner, they may be very hard to remove all in one piece.
- Millet flour & Sorghum Flour: If you don't want to use these flours, feel free to exchange them for another whole grain gluten free flour such as brown rice flour, quinoa flour, or even buckwheat flour!
Piggy Cooking Tips
Adding flour into the food processor when mixing
I recommend using a food processor to make a lot of my batters. However, adding flours into the mixture can be time consuming and messy if you have to take the lid off every time you want to add something. In addition to this, the opening of the top if often a lot smaller than the width of a standard cup measurer and it is difficult to get the flours in evenly without losing a lot of it and making a mess. A quick trick to make this easer is to create a funnel with some parchment (baking) paper. Place this funnel into the feeding tube and this will allow the flours to slide in slowly and evenly.