Marvelously Moist Gluten-free Chocolate Muffin
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Makes 12 muffins
The surprising ingredient-avocado-elevates these muffins from intriguing to sublime.
1 cup hazelnut flour
1 cup Bob’s Red Mill all-purpose gluten-free flour
½ cup organic fair-trade raw cacao powder
3 tsp. baking powder
1 tsp. Chinese Five-Spice (or to taste)
¼ tsp. salt
1½ cups almond milk
½ cup muscovado sugar (unrefined brown sugar)
⅓ cup macadamia nut oil
½ cup mashed very ripe avocado
¼ cup Grade B maple syrup
1½ tsp. vanilla extract
1 Tbs. each of chopped hazelnuts and macadamia nuts, combined
- Preheat oven to 350°F. Grease or line a 12-muffin tin.
- Whisk together dry ingredients (except chopped nuts) in large bowl. Combine milk, sugar, oil, avocado, syrup, and vanilla in food processor, and pulse until smooth. Pour wet ingredients over dry ingredients, and stir until just combined. Do not overmix.
- Pour batter into muffin tin, filling each cup about 2/3 of the way. Sprinkle tops with hazelnut and macadamia mixture. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Allow to cool
a few minutes, and remove from tin.
per muffin: 282 cal; 5g pro; 17g total fat (3g sat fat); 29g carb; 0mg chol; 218mg sod; 6g fiber; 15g sugars
Related article:Gluten-free Flour Power