These muffins are low enough in sugar that they make a great healthy snack, but are so delicious they could be passed off as a chocolate cupcake- only 6 grams of sugar per large muffin, or about 30 calories from sugar (I did not include the sugar from the applesauce).
My kids AND husband would 100% agree with this statement…everyone who has tasted these gems loves them, and I bet you will too!
Thank you to Nancy @ Real Food Allergy Free for inspiring me to create my my own version of her delicious recipe. Nancy has a real knack for creating tasty, family-pleasing foods. Many of her recipes are in my constant rotation (really!) Please take the time to visit her blog, she has a lot to offer!
Double Chocolate Muffins - Gluten & Sugar Free, Vegan
- 1 cup water or milk
- 1 cup applesauce
- 3 tablespoons chia meal or flax meal
- 1/2 cup palm sugar or other granulated sugar
- 6 T xylitol or other granulated sugar
- 1/4 teaspoon liquid stevia drops I like Nu Naturals & Sweet Leaf
- 3 tablespoons coconut oil melted or other oil
- 1 2/3 cup gluten free oat flour make your own by whirring gf rolled oats in a coffee grinder or high powered blender I have also replaced 2/3 cup with other medium weight flours like sorghum and brown rice successfully. I bet teff would be awesome in these!
- 1/2 cup cocoa powder I like Dagoba
- 1 tablespoon baking powder
- 1 teaspoon salt
- Add in options: 1/2 cup chocolate chips these are not sugar free, or diced fresh strawberries, raspberries, or dried cranberries.
Preheat oven to 350 degrees.
In a large liquid measuring cup or bowl, whisk the wet ingredients though the coconut oil together.
Set it aside about a minute to let the chia gel.
Sprinkle the dry ingredients right on top, in order. Using a whisk to lightly mix the dry ingredients a bit before fully incorporating the wet.
Fold in the add in of choice.
Pour batter into a greased muffin tin and bake about 15-20 minutes until the tops are just set. It is important not to over-bake gluten free goods!
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