Gluten-free, Vegan Chocolate Brownie Muffins
This started out as a hunt for the best gluten-free brownie recipe. I started with Simply Recipes Gluten-free Fudgy Chocolate Brownies and ad libbed a little because I thought the batter looked a little too thick and I opted to leave the chocolate chips whole instead of melting them into the coconut oil.
These turned out very well but they are closer to a muffin than a brownie, thus the name.
- 3 flax eggs (3 Tbsp ground flax seed whisked with 8 Tbsp water)
- 1 C gluten-free flour, I used Bob’s Red Mill gluten-free all purpose flour
- 1/2 tsp xanthan gum
- 1/2 C cocoa powder
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 C oil melted and cooled
- 1/2 C brown sugar
- 1/2 C coconut sugar
- 1/2 C white sugar
- 1 tablespoon pure vanilla extract
- 1/2 C apple sauce
- 1/2 C Rice Dream or Almond Milk
- 1 C chocolate chips
- Preheat the oven to 350°F
- Line a 12 cup muffin tin with large parchment paper muffin cups.
- Prepare the flax eggs by whisking together the ground flax with 8 tablespoons of water in a small bowl. Let stand while you prepare the dry ingredients. If you are grinding from seed, 2 1/2 tsp of flax seed will grind to 1 Tbsp.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, white sugar, and coconut sugar.
- Melt the coconut oil and let cool slightly.
- Whisk the brown sugar and vanilla into the coconut oil, then whisk in the flax eggs, apple sauce and Rice Dream. The mixture will be a little grainy.
- Stir the wet ingredients into a the dry ingredients until well combined.
- Fold in the cup of chocolate chips.
- Spoon the batter evenly into the muffin tin parchment-lined cups.
- Bake for 35 to 40 minutes, until tops of the muffins are soft and the edges cooked.
- Let the muffins cool completely. Then reheat slightly before serving with Ice Cream or non-dairy frozen yummy stuff of your choice.