Chocolate Muffins Trial: Gluten-free, Dairy-free
I was feeling a bit depressed and craving chocolate this week, so I decided to go find a chocolate muffin recipe. Whenever there’s a variety box of muffins, the chocolate chocolate-chip ones are the ones I get. The recipe I used is actually for chocolate cupcakes in The Sneaky Chef, but these are definitely more like muffins (and more nutritious) than some chocolate chocolate-chip muffins you buy from the store.
To make gluten-free, I used buckwheat flour and my brown rice flour blend for Lapine’s flour blend. I decided to keep the butter, to keep challenging Joseph with baked milk.
A lot of the nutrition in these muffins comes from the “purple puree” made from blueberries and spinach. When I’ve made this puree before, I’ve ended up with a more purple concoction than I got this time. I think the heavier green color is due to me not draining the spinach at all. What I did was just take a 10 ounce box of frozen spinach, and most of the 1lb bag of blueberries (the recipe said to start with 1 1/2 cups, but I kept adding more in order to turn the puree less green), and mix it together in a blender with lemon juice and enough water to allow it to blend. The extra I froze in an ice cube tray for me to drop into smoothies.
In a microwave safe bowl, melt the butter and chocolate chips in 30 second intervals, stirring in between. Set aside to let cool.
In the bowl of your mixer, combine egg, vanilla, purple puree, and sugar. Add melted chocolate. In another bowl, combine flours, xanthan gum, cocoa powder, baking powder, and salt. Add the dry ingredients to wet ingredients and mix until combined.
Spoon batter into cupcake pan lined with paper liners.
Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Adapted from The Sneaky Chef
- 4 Tablespoons butter
- 1/3 cup Enjoy Life Semi-Sweet Chocolate Chips
- 1 egg
- 2 teaspoons vanilla
- 3/4 cup pureed blueberries and spinach (substitute baby food apples and blueberries if pressed for time)
- 1/2 cup sugar
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour blend
- 1 teaspoon xanthan gum
- 2 Tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
In a microwavable bowl, melt butter and chocolate chips together by microwaving in 30 second intervals, stirring well between each. Let cool.
In the bowl of your mixer, combine egg, vanilla, blueberry puree, and sugar. Add melted chocolate and combine. In another bowl, combine flours, xanthan gum, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients, and mix until well combined.
Spoon batter into a paper-lined cupcake pan. Bake at 350 degrees F for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.
Makes about 12 muffins
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
What I Thought
These muffins definitely seemed more satisfying than other chocolate muffins I’ve bought. Not only is there the added nutrition, but the buckwheat flour makes them more filling. They’re not overly sweet, but they’re still nice and soft. Joseph loved them, and my daughter eventually finished hers. My husband was more wary about the sneakiness of ingredients, but he thought they were all right.