Muffins - chocolate

Photo by Tina T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dry:

  • 1/2

    cup + 3 tablespoons chickpea flour

  • 1/4

    cup + 3 tablespoons sugar – see note

  • 3

    tablespoons cocoa powder

  • 1

    teaspoon Ener-G gluten-free baking powder

  • 1

    teaspoon Ener-G gluten-free baking soda

  • pinch sea salt

  • Wet:

  • 1/4

    cup non-dairy milk

  • 2

    tablespoons egg whites

  • 2

    tablespoons grape seed oil

  • 1

    teaspoon pure vanilla extract

  • 1/4

    cup boiling water

Directions

Preheat oven to 350F and line a 6-cup muffin tin with paper liners. Set aside. Add flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to mix thoroughly. Add wet ingredients; milk, egg white, oil and extract. Mix thoroughly, then add boiling water. Stir completely. Let sit for 1 minute, then pour into prepared paper liners. Bake in preheated oven for 23- 25 minutes, or until toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to using chickpea flour but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.

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