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
Whisk all the dry ingredients including the sugars but not the flaxseed meal together in a large bowl. Set this aside.
Whisk the flaxseed meal and the 6 tablespoons hot water together and set this aside to get "goopy".
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.
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.
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.
When cooled completely you can add frosting if desired, the fudgier the better.
Makes 21 brownie muffins.