I decided to come up with one more muffin recipe last month, and I’m so glad I did. We really enjoyed these. I started with the basic recipe I provided in the challenge. I wrote down what I wanted to do, but I made changes as I went. For example, I started with a flour combination that included corn flour, however, I decided chocolate muffins would be fun and replaced the corn flour with cocoa powder. Then, just before I measured the oil I thought, “I’d rather use coconut oil.” I decided coconut and chocolate would go well together so I used the coconut oil and added shredded coconut to the recipe.
I also decided to include ground flax seed in this recipe to make it healthier, and you would never know it’s there. I’ve been tending toward less moist muffins these days which doesn’t mean they are dry, they are just not what I would call moist. We ate them warm without anything on them. I made them at night, and the next morning they definitely needed a little time in the microwave to soften them up, but that did the trick.
Gluten-Free Chocolate Coconut Muffins
- 3/4 c. sorghum flour
- 1/2 c. millet flour
- 1/2 c. potato starch
- 1/4 c. cocoa powder
- 2 Tb. ground flax seed
- 1 tsp. xanthan gum
- 1 tsp. unflavored gelatin
- 1 Tb. baking powder
- 3/4 tsp. salt
- 1/3 – 1/2 c. sugar (I used 3/4 c. in a double recipe)
- 2 eggs
- 1 tsp. vanilla
- 1 c. milk (or substitute)
- 1/4 c. coconut oil, melted
- 1/2 c. shredded coconut (I used organic, unsweetened)
- 1/2 c. walnuts, toasted & chopped (optional)
In a mixing bowl, combine the dry ingredients. In a smaller bowl, or measuring cup, combine the egg, vanilla, and milk. Add the wet ingredients to the dry ingredients and whisk together until moistened. Stir in the coconut and nuts. Bake at 375 degrees for 20 – 25 minutes. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Serve warm.
For more fabulous food made a little bit healthier, visit Slightly Indulgent Tuesdays.