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Gluten Free Chocolate Muffins

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Picture of Gluten Free Chocolate Muffins I happen to love the taste of quinoa flour. It complements chocolate perfectly. But if you're not a fan of quinoa flour's taste, substitute your own higher-protein flour. Buckwheat, almond, or brown rice flour should work.

Ingredients

1/2 cup Organic Quinoa Flour
1 cup sorghum flour
1/4 cup millet flour
1/4 cup potato starch (not potato flour)
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum
1/2 teaspoon nutmeg
1 cup organic light brown sugar
1/4 cup light olive oil
3/4 cup to 1 cup rice milk- start with less
1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*
1/4 teaspoon lemon juice or light tasting rice vinegar

Instructions

Preheat the oven to 375 degrees F. Line a 12-muffin tin with paper liners.

Combine the dry ingredients in a mixing bowl:

Add in and beat:

1 cup organic light brown sugar
1/4 cup light olive oil
3/4 cup to 1 cup rice milk- start with less
1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*
1/4 teaspoon lemon juice or light tasting rice vinegar

Mix until the batter is smooth. It will be slightly sticky. If it climbs the beaters, use a figure eight motion to control the batter better.

If the batter is too thick, add in a little rice milk at a time until it becomes smooth, like a thick version of cake batter.

Stir in:

1/2 cup chopped pecans or walnuts (omit for nut-free)
Heaping 1/2 cup of vegan chocolate chips

Spoon the batter into 12-lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.

Bake in the center of a hot oven until domed and firm. About 20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).

Total Servings: 12