These rich, chocolaty muffins are probably one of the main reasons I was able to start out on a gluten free diet and stick to it! Before I started learning how to cook and bake with gluten free flours, we would buy the breads,muffins, and rolls all pre-made. They weren’t bad...they did take some getting used to, however. And not to mention the hefty $7 price tag on a tiny loaf of semi-cardboard textured bread. One of our favorite brands was Udi’s. They are pretty expensive, but most of their breads and baked goods were okay tasting. The double-chocolate muffins were sooooo good!! But paying $7 or $8 for four muffins just didn’t fit within our budget. So I tried a couple different recipes and this one is even better than the Udi’s version, I think! Its just rich enough to curb that chocolate craving, but they are surprisingly filling, too!! The teff flour gives it that chocolaty color and richness, but has a lot of nutritional value, as well. I try to keep these on hand at all times. I store them wrapped in a paper towel and then in a freezer bag, and then pop them in the microwave for 20 seconds when we are ready to eat them! ( Sometimes I add a little glaze with powdered sugar and water or cream, if I want something extra decadent, but they do great on their own!)
1 cup buttermilk
2 tablespoons oil
1/2 cup applesauce
1 cup flour (Gluten Free)
1/2 cup oat flour (Gluten Free)
1/4 cup teff flour
3/4 cup brown sugar, packed
1 tablespoon dark cocoa
7 tablespoons cocoa (can use 1/2 c. reg. cocoa if you don't have dark cocoa)
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1 pinch xanthan gum
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees. In medium bowl, mix buttermilk, oil, applesauce, and egg with fork until blended. Stir flours, brown sugar, cocoas (can use all regular cocoa, they just won't be as dark), baking soda, salt, and xantham gum together. Add vanilla and flour mixture to wet ingredients. Stir together until just blended.
2. Divide batter evenly among 12-14 large muffin cups.
3. Bake 20-25 minutes or until tooth pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.