chocolate

Muffins on a plate

Guilt-Free Double Chocolate Muffins

This recipe was born when I was in a chocolaty mood (as with most delicious things), but don’t let that fool you – these muffins are a much healthier version of your typical double chocolate muffin, so they’re guilt free too!

I have to admit, this recipe is a little weird because I wanted to make a dozen large muffins and 16 small muffins so I have a variety of sizes around depending on how much I feel like eating. I’ll be modifying the amounts for only the one dozen regular sized muffins, but I had a lot of demand for the recipe after sharing my muffins last night, so in the meantime you can either multiply the recipe by about 2/3 or you can make extra muffins (I know which one I’d choose).

Muffins on a plate

Guilt-Free Double Chocolate Muffins
Makes: 12 regular muffins and 16 small muffins

1 cup all purpose flour
2 cups whole wheat flour
1 cup old-fashioned rolled oats
1/4 cup chia seeds
1/3 cup ground flax seeds
2 Tbsp cocoa
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

6 mashed bananas
2 eggs
3/4 cup sugar
2/3 cup oil (I used half olive, half canola)
1/2 cup chocolate chips

Instructions:

  1. Preheat oven to 350F and grease muffin pans (don’t use liners because they will stick).
  2. In a large bowl combine all the dry ingredients in the first section above. In a smaller bowl combine wet ingredients, leaving out the chocolate chips.
  3. Add wet ingredients to dry, and mix slightly. Add chocolate chips and stir just until combined, leaving the batter a bit lumpy.
  4. Spoon into muffin pans, filling each right to the top. Bake at 350F for 20 minutes or until a toothpick inserted in the centre comes out clean.
  5. Let cool in the pans for a few minutes then remove and cool completely on a cooling rack.
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Zucchini Chocolate Cake

A fun game to play with this cake? Give it to your friends, and wait until after they’ve eaten a couple slices before telling them it’s gluten-free and made with zucchini. Anyone avoiding gluten will love you forever, and fights may break out over the remaining slices.

It’s really THAT good.

I’ve tried this recipe with both quinoa flour and white rice flour and it’s much better with quinoa flour (I had lots of volunteer taste testers for both recipes). Rice flour makes the texture a little gritty and although it’s still really good, it does taste gluten-free.

Also very important: if there’s one ingredient that takes this cake from good to incredible, it’s the espresso powder. I realize not everyone has espresso powder (not grounds, the instant stuff) lying around in their cupboards, but please, if you don’t have any, go get some; add it to any baking involving chocolate and the results will be magical. And whatever you do, don’t just leave it out of this recipe!

Ingredients in bowls

The thing I love about quickbreads and cakes is that they are so versatile. I have made this recipe using bread pans, a 9×9 brownie pan, and a muffin pan (on separate occasions) and it’s easy to modify the baking time for the different sizes. Rough guidelines are about 40-50 minutes for bread pans, 30-40 minutes for brownie pans and 20 minutes for muffins; just stick a toothpick in the centre to check, and when it comes out clean the cake is ready to come out of the oven.

baking pan

Gluten-free Zucchini Chocolate Cake

Dry Ingredients:
1-1/2 cups Quinoa or rice flour
1/2 tsp xanthan gum
1-1/4 cup sugar
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup cocoa
1 tsp espresso powder

Wet Ingredients:
3 eggs
3/4 cup milk
1/4 cup olive oil
2 cups zucchini, grated
1 tbsp vanilla

Combine dry ingredients in a large mixing bowl. Mix wet ingredients and add to dry.
Pour mixture into greased pans.
For two loaf pans, bake at 350 for 45-55 minutes or until a toothpick comes out clean.
For a 9×13 cake pan, bake at 350 for 25-35 minutes or until a toothpick comes out clean.