Monday, July 18, 2011
Hearty Gluten Free Chocolate Chocolate Chip Breakfast Muffins
This isn't my first breakfast muffin, it isn't even my first chocolate chocolate chip breakfast muffin. It is my heartiest breakfast muffin though. It isn't as sweet as my other chocolate chocolate chip breakfast muffin was. It is more of a hearty breakfast muffin texture than a cupcake texture.
These are great for that breakfast on the go when you want something that is substantial that will keep you going throughout the morning.
1 and 1/2 cups gluten free rolled oats (blended up in the food processor and measured after blending)
1 cup Bob's Red Mill gluten Free all purpose flour
3/4 cup chopped walnuts
3/4 cup cocoa
1/2 cup milk (or milk substitute of your choice)
1/2 cup of brewed coffee
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup olive oil
2 tablespoons flaxseed meal
6 tablespoons hot water
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons xanthan gum
3 tablespoons melted butter
1/4 cup of your favorite gluten free dark chocolate chips
1/4 cup of your favorite gluten free peanut butter chips
Begin by mixing the flaxseed meal with the 6 tablespoons of hot water and set this aside to get "goopy".
Next ground the walnuts in your food processor and set this aside.
Next ground the gluten free rolled oats up in your food processor.
Begin whisking all the dry ingredients, flours, powders, sugars, etc. together in a mixing bowl.
Next add the nuts and the chocolate chips and the liquids including the eggs and stir together well. It will be a bit thick.
Spoon the mixture into muffin tins lined with cupcake liners. Makes 24 muffins.
I sprinkled the tops with a few whole rolled oats and a pinch of sugar. Baked at 350 degrees for 20 minutes.
Removed from oven and cooled on a wire rack.
Hearty, filling, delicious, not too sweet, great texture, a great breakfast.
© The Gluten Free Spouse / Shawn Christopher Mooney
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