Muffins - chocolate
By tinathorn
Rate this recipe
4.5/5
(10 Votes)
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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
Details
Adapted from healthfulpursuit.com
Preparation
Step 1
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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