Lowfat Double Chocolate Muffins {Recipe – NO wheat or dairy!}
November 11, 2012 by heather
A nearby coffee shop offers lowfat mocha muffins, and they are sooo good. Today, I decided to search out a similar recipe – minus the wheat and dairy. I came across one that looked promising and modified it slightly, using what I had on-hand in the kitchen. The result is a moist, dense and very chocolate muffin. They are wonderfully rich and gooey when warm. While chocolate is the predominant flavor, espresso powder and cinnamon add a nice complexity. You may choose to lessen the cocoa powder if you want the coffee flavor to shine through. The beauty of this recipe is that you can modify it in so many ways (just make sure you keep your dry : wet ingredient ratio the same). My slightly modified recipe is below – click HERE if you’d like to see the original.
You will need (for 12 standard-size muffins):
-
1 Cup applesauce, minus 1 Tbsp. (I used sweetened applesauce because it’s what I had, and I was short the 1 C, by about 1 Tbsp.)
-
1 Tbsp. soy non-dairy creamer (this is what I added to make up for the lack of applesauce – you could also use milk, almond milk, etc.)
-
1 tsp. vanilla extract
-
1/3 Cup sugar (I was low on raw sugar, so I used equal amounts of raw, brown, and white sugar)
-
3/4 Cup oat flour (you can grind oats into ‘flour’ by sticking them in a food processor or blender – measure after it is ground)
-
1/3 Cup cocoa powder
-
2 tsp. baking powder
-
1/2 tsp. baking soda
-
1/2 tsp. salt
-
1/2 Cup chocolate chips (dairy-free chips optional)
-
1/2 tsp. espresso powder
-
1/4 tsp. cinnamon
How to make:
-
Preheat oven to 375 degrees F.
-
Grease muffin tin OR line with papers.
-
In large bowl, combine applesauce, creamer, vanilla, and sugar. Mix well and set aside.
-
In another bowl, whisk together the remaining dry ingredients.
-
Gradually mix the dry ingredients into the wet ingredients – stirring/mixing until just blended.
-
Distribute batter evenly among muffin tins (they will be about 1/2 full).
-
Bake 20-25 minutes, or until a toothpick stuck in the center comes out almost clean (this may be tricky to do with all of the chocolate chips – mine were perfect at 25 minutes).
-
Cool on wire rack (I recommend sneaking one while they’re still warm!)
…On another note – yesterday’s weather here was 75 degrees and sunny. Today, it is 30 degrees and sleeting.
Posted in Recipes | Tagged chocolate, dairy-free, espresso, gluten-free, lowfat, mocha, muffin, muffins, oat flour, recipe | 3 Comments
I’ve just baked plain cake but will be trying these soon! Thanks for visiting my blog :-) Avis x
Hi Avis, Thanks for stopping by! I’d love to hear how the muffins turn out for you when you try them. :)
Hi, those muffins looks so delicious and delightful. Yum!