It's chilly outside and things are winding down in the kitchen for me which gives me much more time, energy and inspiration to hang out in the kitchen and bake. Hence the muffs you see above. After my talk at The Whole Life Expo a couple weeks ago for Prana Bio, they gave me a whole bunch of goodies- one of which was their amazing vegan and weird ingredient-free chocolate chips.
To save the man and I from eating them by the handful- I baked up some Gluten Free Chocolate Chip Muffins myself!
So instead of eating chocolate chips by the handful, we ate muffins by the dozen.
I actually ended up doing a half batch of chocolate chip muffins and a half batch of blueberry. I figured we could now have a full meal covered. A blueberry muffin with homemade organic ghee for breakfast, and a chocolate chip muffin/cupcake with melted coconut oil for dessert. What really defines the difference between a muffin and a cupcake anyway?
Which did we like better? Can't say. Both were equally super awesome, dairy-free and nut-free and all awesome.
(Doesn't that look awesome? Pin it!)
Yield: 12 muffins
- ¾ cup gluten-free brown rice flour
- ¾ cup gluten-free buckwheat flour
- ½ cup almond meal
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- ⅔ cup maple syrup
- 1 egg or egg substitute (see below)
- ⅓ cup applesauce
- ⅓ cup water
- 1 Tbs apple cider vinegar
- 1 tsp vanilla extract
- ¼ cup coconut oil
- ½ cups chocolate chips
- Preheat oven to 350 F
- Line muffin tin with liners (let’s aim for unbleached shall we?)
- Mix together flour, baking powder, baking soda and salt.
- Add the maple syrup, applesauce, egg, water, vinegar, oil and vanilla.
- Mix batter together.
- Add in the chocolate chips, gently folding the batter.
- Pour into muffin tin.
- Bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.
Question Of The Day: What are your fave winter baked goodies? Share links or pins below.