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!

Chocolate Chip Muffin Tops

Chocolate Chip Muffin Tops

 What looks like a cookie but is perfect for breakfast, brunch, tea or whenever you like? How about a chocolate chip muffin top with a streusel topping! I've been making these for years and everyone LOVES them.

 Have a sweet day!

 Love, Susan

Chocolate Chip Muffin Tops
Yield: 12 muffin tops

Topping:
½ cup chopped nuts
1/3 cup packed brown sugar
2 Tablespoons melted butter
1 Tablespoon flour
½ cup mini chocolate chips

Muffin:
½ cup all purpose flour
½ cup whole wheat flour
4 ½ teaspoons sugar
1 ½ teaspoons baking powder
Pinch salt
¾ cup mini chocolate chips
1/3 cup milk
1 egg
¼ cup melted butter
½ teaspoon vanilla

1. Preheat oven to 400 degrees. Spray muffin top pan with nonstick spray.
2. Prepare topping by combining nuts, brown sugar, butter and flour.
3. Stir in chocolate chips and set aside.
4. In a large bowl, combine muffin dry ingredients. Add chocolate chips.
5. In a small bowl, combine wet ingredients.
6. Add wet to dry and stir just until combined.
7. Spoon into prepared pan.
8. Evenly distribute topping over batter and press gently into batter.
9. Bake 15 – 18 minutes or until wooden toothpick comes out clean.
10. Cool on rack for 5 minutes before removing from pan.
11. Enjoy!

Chocolate Chip Muffin Top

Thanks for visiting the Americus Garden Inn.  Hope you'll visit again, soon.

Vegan Banana Muffins with Chocolate Chips

We had some guests last night who requested a vegan breakfast. I always try to accommodate special requests, whenever possible. So, I looked through the pantry to see what I could come up with. Since we also had non-vegan guests, I wanted to make sure everyone would be happy with my creation. Thank goodness, they were. I started by lining the muffin pan with liners and preheated the oven to 350 degrees.

In a large bowl, I sifted 1/2 cup of all purpose flour

with 1/2 cup of whole wheat

with 3/4 tsp of baking soda

and 1/4 tsp of salt

I gave it a good whisk

and all was well mixed.

In a separate bowl, I mixed 1/2 cup of sugar

with 3 TBS of coconut oil (you can use canola, if you prefer)

I added the coconut oil to the sugar.

and mixed.

I always have extra bananas in the fridge that are perfect for pancakes or muffins.

Using a fork, I mashed 2 bananas in a large measuring cup.

I added the banana to the sugar mixture and stirred with the fork.

Next, I added 1 oz of brewed coffee (Yes, coffee)

and 1/2 tsp of vanilla

Just poured it in with the banana mixture

and mixed well.

I made a well in the center of the dry ingredients.

added the banana mixture

and used a spatula to combine

As I was mixing, I added 1/2 cup of chocolate chips

and mixed just enough to combine

I scooped out the batter into 10 paper lined muffin tins

I added a little water to the extra muffin spaces.

They baked at 350 degrees for about 25 minutes.

They looked beautiful, and according to my guests, they tasted great. The non-vegan guests were totally surprised that they were vegan and asked for the recipe.

Here it is!

Love,

Susan

VEGAN BANANA MUFFINS WITH CHOCOLATE CHIPS

Yield: 10 small muffins

½ cup all purpose flour

½ cup whole wheat flour

¾ tsp baking soda

¼ tsp salt

½ cup sugar

3 TBS coconut oil

2 ripe bananas

1 oz brewed coffee

½ tsp vanilla extract

½ cup chocolate chips

1. Preheat oven to 350 degrees. Line 10 small muffin tins with liners.

2. Sift dry ingredients together in a medium bowl.

3. In another bowl, combine sugar and coconut oil.

4. Mash the bananas and add them to the sugar mixture.

5. Add coffee and vanilla to banana sugar mixture.

6. Make a well in the dry ingredients, add wet to dry and stir to moisten.

7. Add chocolate chips and stir just enough to combine.

8. Scoop batter into muffin tins. Fill empty muffin spaces halfway with water.

9. Bake about 25 minutes or until toothpick inserted comes out clean.

Blueberry Oat Muffin Tops for a Happy Thanksgiving

While I am waiting for our guests to come in for breakfast, I decided to invite you into the Americus Garden Inn kitchen for a peek at today's muffins - Blueberry Oat Muffin Tops What can be better than the slightly crispy top of a freshly baked muffin?
These are really easy to make, even if you don't have a muffin top pan. The recipe makes 12 muffin tops or 6 regular muffins.

The recipe is at the bottom of this post. Here is the pictorial version of exactly how I made these muffins. Combine the oats and the orange juice to allow the oats to absorb the juice. Let it sit at least 5 minutes. (I usually do this step the night before).

Preheat the oven to 400 degrees so it will be ready when you are.
In a small bowl, crack 1 egg
add 1/4 cup of oil
and whisk until combined.

Add the oat mixture
Mix until combined.
Measure dry ingredients into a sifter or wire strainer.
Using a whisk, sift to ensure there are no lumps.
This is what the dry ingredients should look like after sifting.
You don't have to sift, but I always do.In a small bowl, mix the topping ingredients - 1 TBS sugar and 1/8 tsp cinnamon. If you have cinnamon sugar already mixed, feel free to use it.
This is the pan I use for muffin tops. I found it online a long time ago. It was really for some kind of special cookies, but, I remembered the Seinfeld episode about muffin tops and thought this pan might make the perfect muffin tops. I was right!
I sprayed the pan with PAM. Of course, you could use shortening or butter if you prefer.
Once the pan is ready and the oven is up to proper temperature, it's time to mix the blueberries into the flour mixture. I buy blueberries from Koinonia Farm, here in Americus, when they are in season. I wash them, dry them thoroughly, and freeze them for future use. If you didn't know, Koinonia Farm is the birthplace of Habitat for Humanity International. And, if you have been looking for a great holiday gift, Koinonia makes the most incredible fair trade chocolates. Anyway, back to the muffins.
Mix the blueberries into the flour gently. You want them slightly coated with flour.

Remember the egg, oil and oat mixture?

Add that to the blueberry flour mixture and mix gently. You don't want purple muffins, do you?

Mix just until combined.

Spoon the batter into the prepared pan, either 12 muffin tops or 6 regular muffins.

Sprinkle each one with some of the cinnamon sugar.

Bake at 400 degrees for about 13 minutes (18 - 22 minutes for regular muffins)

Test for doneness with the toothpick test - if it comes out clean, they are done.

Cool in the pan for about 5 minutes on a wire rack, then remove from the pan to the wire rack.

Here are 2 muffin tops ready to be enjoyed.

Wish you were here to be my taste-tester. Don't they look delicious?

Here is the recipe:




Blueberry Oat Muffin Recipe

1/4 cup oats

1/4 cup orange juice

1 egg

1/4 cup oil
1/2 cup all purpose flour

1/4 cup whole wheat flour

1/4 cup sugar

1/2 tsp baking powder

1/4 tsp salt

1/8 tsp baking soda
1/8 tsp cinnamon

1/2 cup blueberries, frozen or fresh

Topping:

1 TBS sugar

1/8 tsp cinnamon

1. Preheat oven to 400 degrees. Combine oats and orange juice in a small bowl. Let stand 5 minutes.
2. Combine egg and oil in a small bowl. Add to oat mixture. Stir until blended.
3. Combine flours, 1/4 cup sugar, baking powder, salt, baking soda and cinnamon in a medium bowl.
4. Spray muffin pan with PAM (12 muffin tops or 6 regular muffins)
5. In a small bowl, combine 1 TBS sugar with 1/8 tsp cinnamon for topping.
6. Add blueberries to dry ingredients. Mix carefully. Stir oat mixture into blueberry flour mix just until combined.
7. Spoon batter evenly into prepared pans. Sprinkle with cinnamon sugar.
8. Bake at 400 degrees for 13 minutes for muffin tops or 18 - 22 minutes for muffins (until toothpick comes out clean)
9. Cool 5 minutes. Remove to wire rack to cool.

Thank you for visiting the Americus Garden Inn blog on Thanksgiving Day 2010. Have a very happy day.