These turned out delicious! They do not appear to have a brownie texture to them until you start chewing. I really liked that.
I was asked recently why I make so many chocolate muffin type recipes and the answer is simple. Shawn loves chocolate. Each recipe is completely different in texture and taste too, this one is definitely a brownie in muffin form. Yummy!
No eggs. No dairy. No gluten.
Ingredients
- 1 cup cocoa
- 1 cup certified gluten free oat flour
- 1/4 cup cornstarch (or arrowroot)
- 1/4 cup tapioca flour
- 2/3 cup sweet white sorghum flour
- 1/2 cup Bob's Red Mill gluten free flour blend
- 2 tablespoons inulin
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 tablespoons golden flaxseed meal
- 6 tablespoons hot water
- 1 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 4 tablespoons extra virgin olive oil
- 2/3 cup carbonated water
- 1/4 cup brewed coffee
- 1 cup sugar
- 1/2 cup brown sugar
Step 1:
Whisk all the dry ingredients including the sugars but not the flaxseed meal together in a large bowl. Set this aside.
Step 2:
Whisk the flaxseed meal and the 6 tablespoons hot water together and set this aside to get "goopy".
Step 3:
Mix the almond milk, olive oil, coffee, vanilla extract, and carbonated water into the flaxseed meal mixture. Mix the liquids into the bowl of flour mixture.
Step 4:
Line a muffin pan with paper liners and spray the liners with a nonstick cooking spray, this makes the paper peel off easier. Preheat oven to 350 degrees. Fill the lined muffin cups with 1/4 cup of batter.
Step 5:
Bake at 350 degrees for 25 minutes. Test with a toothpick in the center of the brownie muffins to see if they're done. Cool them out of the muffin pan on a wire rack.
Step 6:
When cooled completely you can add frosting if desired, the fudgier the better.
Makes 21 brownie muffins.
Enjoy!