Saturday, April 20, 2013

Double Chocolate Coffee Muffins (GF)

These are SOOOOO good ....  REALLY chocolaty and moist.  I LOVE the chocolate chips in the muffins - especially after being warmed up in the microwave for a few seconds !!!

1/2 cup Brown Rice Flour
1/2 cup Quinoa Flour
1/4 cup Corn Flour
3/4 cup Sweet White Rice Flour
1 tsp Xanthan Gum
1/3 cup Sucanat   (or brown sugar)
1/4 cup Hershey's Unsweetened Cocoa Powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
2 tsp baking powder
1 tsp baking soda
1/2 cup vegan chocolate chips
1 tsp vanilla extract
1/4 cup instant coffee granules
1 and 1/4 cup unsweetened almond milk
1/4  cup unsweetened applesauce
2 medium to large very ripe bananas, mashed

Mix the vanilla extract, coffee granules, almond milk, applesauce,  and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 166, Total Fat 3.5g, Cholesterol 2mg,  Sodium 132g, Carbs 31.8g, Fiber 2.5g, Sugars 11g, Protein 3g

Thou preparest a table before me in the presence of mine enemies; thou anointest my head with oil; my cup runneth over.
Psalm 23:5 (KJV)

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