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.

  Love, 

 Susan

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!

Gluten Free Brownie Muffins

I started to post the gluten free brownie muffins, but, I saw this incredible full moon outside. Remember to click on the photo to enlarge. Look up at the moon tonight and think about all of us together looking at the same bright, beautiful sky.Back to the original intent of this post, the gluten free muffins. It is really difficult to satisfy a chocolate craving when you have to avoid gluten and soy. I have found the most delicious way to solve this by making a very small batch of gluten free brownie muffins. Can you see how yummy this is? This recipe is easy and quick. You can make them with regular flour if gluten is not a problem for you. This recipe only makes 4 muffins.Start by preheating the oven to 350 degrees and place 4 liners in your muffin pan. I always fill the extra cups halfway with water for even baking.

Measure 1/4 cup of oil and 1/2 cup of sugar (I use a little less sugar)

Pour the sugar into the oil

Mix thoroughly (I used a fork)

Crack an egg into the same bowl or measuring cup

Mix well (I was still using a fork)

Add 1/2 tsp vanilla

to the same bowl or cup

Stir to combine

Measure 1/4 cup rice flour into a small bowl

Add 3 TBS baking cocoa powder

to the dry ingredients

Add 1/8 tsp of baking powder (eyeball 1/2 of a 1/4 tsp measure)

same amount of salt

Whisk the dry ingredients to combine.

Make sure there are no lumps of cocoa.

Pour wet ingredients into dry ingredients

Mix well.

Divide the batter evenly (I use a scoop measure)

into the 4 lined muffin cups

Bake at 350 degrees for 15 - 20 minutes (toothpick inserted will be almost clean)

Let them cool in the pan on a wire rack for about 5 minutes. Remove muffins from pan.

Enjoy these fabulous muffins.

Small Batch Gluten Free Brownie Muffin Recipe

1/4 cup oil

1/2 cup sugar

1 egg

1/2 tsp vanilla extract

1/4 cup rice flour

3 TBS baking cocoa powder, unsweetened

1/8 tsp baking powder

1/8 tsp salt

1. Preheat oven to 350 degrees. Line 4 muffin cups with paper liners.
2. Mix oil and sugar until blended.
3. Add egg, blend well.
4. Add vanilla, blend well.
5. Mix all dry ingredients in a separate bowl.
6. Add wet to dry ingredients, mixing well.
7. Scoop evenly into 4 muffin cups.
8. Bake for 15 - 20 minutes, until toothpick inserted in center comes out almost clean.
9. Enjoy! With 4 muffins, you can share with a special someone, if you want to...

Thank you for visiting with me in the kitchen of the Americus Garden Inn Bed & Breakfast. I would have shared my gluten free muffins with you, if you were here! Next post will detail the progress of the December/January project. Visit again soon!