Sunday, February 23, 2014

Gluten Free Brownie Muffin Tops - vegan and grain free

Brownie Muffin Tops - Gluten Free
 Sometimes, I just want to have something fudgy and full of chocolate.  That is when I start experimenting to see if I can satisfy my craving.  I've been playing with this combination of ingredients and I'm ready to share the results.  Kim and I both loved the flavor of these muffin tops.  He would have liked them to be baked a little longer so they were not so fudgy.  I liked them this way.  You know how some people like the edges of the brownie and some like the middle?  You now know which of us likes which.
Fudgy Brownie Muffin Tops - gluten free and vegan
This recipe made just 6 muffin tops which I made using a jumbo muffin pan with regular paper liners.  For "garnish", I used 3 Ghirardelli bittersweet chocolate chips per muffin top.  If you let them cool for a while and set, they will be more like traditional brownies.  But, if you are like me and you can't wait, they will be softer and more gooey.  There are no grains, no dairy and no eggs in this recipe.  Give it a try and let me know what you think.

Gluten Free Brownie Muffin Tops

Thanks for visiting the Americus Garden Inn Bed & Breakfast.  Hope you'll come back, soon.

Fudgy Brownie Muffin Tops - gluten free, dairy free, egg free - small batch

1/4 cup pumpkin puree
2 Tablespoons honey
1 Tablespoon coconut oil, melted
1/4 teaspoon vanilla extract
1/4 cup almond flour
1 heaping Tablespoon cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon sea salt
2 Tablespoons dark chocolate chips
18 Ghirardelli bittersweet chocolate chips for garnish

  1. Preheat oven to 375 degrees.  Prepare 6 muffin cups with paper liners.
  2. Combine wet ingredients in a medium bowl.
  3. Combine dry ingredients, except chocolate chips, in a separate bowl.  Mix in 2 Tablespoons of chips.
  4. Mix dry ingredients into wet just until combined.
  5. Scoop batter into prepared muffin cups (about a heaping Tablespoon per muffin top)
  6. Place 3 Ghirardelli chips on top of each muffin top.
  7. Bake for 25 - 30 minutes.  They will still look moist but edges will be firming up.  If you want them less gooey, bake them to desired consistency.
  8. Remove from oven but allow to cool in the muffin pan until set.  Try to resist the urge to eat them right out of the oven.  They really are better when allowed to cool.
  9. Enjoy!

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