Friday, January 20, 2012

Gluten Free, Dairy Free, Egg Free Brownie Muffins

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.


  • 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.


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