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!

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.