Double Chocolate & Walnut Muffins

When I used to eat gluten I loved a good chocolate chocolate muffin from costco. They are so chocolatey, sweet, moist, and delicious. I have been wanting to try to make a healthier version of these muffins that can be eaten in the morning with little to no guilt. These muffins are not only gluten free but they are also vegan. I have a good friend who is on a vegan journey so I have been trying to experiment with vegan recipes from time to time. Its actually quite a bit easier that I thought it would be. This time I replaced one egg for one mashed up banana and it totally seemed to do the trick. These muffins rose so nicely. They are moist, have just the right amount of sweetness, and they are pretty simple to make. Hope you enjoy.

What you'll need:
2 bowls
Something to mix with
Measuring cups
Measuring spoons
Muffin Tin
Cupcake Papers or Non Stick Cooking Spray

Ingredients:
1 3/4 cup gluten free all purpose flour
1 tablespoon flax powder
1 tablespoon baking powder
3/4 cup of cocoa powder
1 mashed banana
1/2 cup almond milk
1/2 cup black coffee
1/2 cup sunflower seed oil
1/2 cup brown sugar
1/2 cup dark chocolate chocolate chips
1/2 chopped walnuts

Now for the how to:
Mash 1 banana then mix sugar, almond milk, coffee, and oil in a large bowl. In a separate smaller bowl combine flour, cocoa powder, flax powder, and baking powder. Once mixed together dump your dry ingredients into the wet ingredients and mix to combine. Lastly add in your chopped walnuts and chocolate chips. Bake at 350 for 18 minutes. This recipe yields 12 regular sized muffins.

{Gluten Free} Blueberry Muffins

It's been a little while since I've created a new recipe but I'm back at it again. Muffin recipes are my favorite to create and I have a new trick that I'm excited to share with you all. Hubby says these are the best ones I've made yet. Hope you like them as much as he did.

What you'll need:
2 bowls for mixing
something to mix with
measuring cups
measuring spoons
cupcake pan
cupcake papers or nonstick baking spray

Ingredients:
1 cup of gluten free all purpose flour
1 cup of gluten free oats
3/4 teaspoon flax seed powder
2 teaspoons baking powder
1/2 teaspoon of salt
1 egg
1/2 greek yogurt
1/3 cup coconut oil
1/4 cup brown sugar
1 cup of fresh blueberries
1 mashed banana

Now for the how to:
But first here's my new tip for you! If you have read any of my previous recipes you know that I have been using a flax seed "slurry" instead of xanthan gum. Well one day I got the brilliant idea to try and grind up the seeds to make a powder and use that instead of the slurry. I don't know about you but I don't always like having little seeds in my nice smooth muffins. So I took a couple of tablespoons of golden flaxseed, tossed them in my magic bullet, and grind them right down into a powder. Now instead of having to make a slurry I just toss some of the flax powder in with my dry ingredients and it seems to be doing the trick! Now back to the how to...

Preheat over to 400 degrees. Measure all refrigerated ingredients and set them aside to allow them to come to rooms temperature. (I find this to be extra helpful especially when using coconut oil). Mash your banana. In a small bowl combine are of your dry ingredients. In a large bowl melt your coconut oil and then allow it to cool. Once the oil has cooled you can mix in egg, yogurt, and sugar. Once that is all mixed together add your mashed banana. Then you'll want to dump your dry ingredients into your wet ingredients and mix together. Lastly you'll want to fold in your blueberries. Fill your muffin tin almost all the way full. This recipe will yield one dozen muffins. Bake for 15 minutes.