Zutaten für Gluten Free Double Chocolate Muffins
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 large egg
- Flour
- Oat Flour
- Teff Flour
- ¾ cup brown sugar
- Dark Cocoa
- Cocoa
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Xanthan Gum
- Semi Sweet Chocolate Chips
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Zubereitung von Gluten Free Double Chocolate Muffins
- Preheat oven to 350°F (175°C). Line a 12-14 cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 cup buttermilk, 1/3 cup vegetable oil, 1/4 cup unsweetened applesauce, and 1 large egg until well combined.
- In a separate large bowl, whisk together 2 cups gluten-free flour blend (see note), ¾ cup brown sugar, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon xanthan gum.
- Add 1 teaspoon vanilla extract to the wet ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 ½ cups chocolate chips.
- Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
73g
Fat
9g
Carbs
11g
