"Mommy, can we please have some more of those chocolate muffins?" That's the question I got on a regular basis from my kids, ever since I whipped up a batch of scrumptious gluten-free chocolate muffins for a snack one day.
The first time I made them, I followed the recipe religiously, and the kids were practically drooling over the smell of them. There was one problem though...they had coffee in them! "We can't even have one bite?" So I had to make another batch without the coffee but added dried cherries to half the mix
and unsweetened coconut to the other half for a tropical twist. So delicious!
I love using my husband as a guinea-pig for my cooking. He's not a picky eater, he is very easy to please and he gives me his honest opinion (in a nice way!) if the food doesn't turn out quite right.
He absolutely loved the coffee ones, and even took extras into work for his coworkers to sample. But I made him promise not to tell anybody the "secret" ingredient because I was afraid they wouldn't try them if they knew...can you figure out what it is? :)
**This recipe is adapted from Runner's World "Secrets of a Marathon Chef." See the original recipe HERE
Coffee-Chocolate Power Muffin Recipe
2 cups old-fashioned oats
1 cup cocoa powder
2 tsp baking powder
1 tsp salt
1 cup applesauce (see HERE how to make your own)
1 15.5oz can black beans, drained (see HERE how to make your own)
1/2 cup agave syrup
1/4 cup honey
2 eggs
1/4 cup coffee
1 tsp vanilla
1 cup cocoa powder
2 tsp baking powder
1 tsp salt
1 cup applesauce (see HERE how to make your own)
1 15.5oz can black beans, drained (see HERE how to make your own)
1/2 cup agave syrup
1/4 cup honey
2 eggs
1/4 cup coffee
1 tsp vanilla
1. Preheat oven to 350°F. In a food processor, blend the oats until they are a flour consistency. Pour into a small bowl and add cocoa powder, baking powder and salt.
2. In the same processor, combine applesauce and black beans and blend well.
3.In a large sized bowl, whisk together agave syrup, honey, and eggs until light and foamy. Pour in coffee and and mix until combined.
4. Add bean mixture and vanilla to egg mixture. Combine well.
5. Add oat-cocoa mixture all at once and combine until smooth.
6. Pour into greased muffin cups, and bake for 20-25 minutes, or until a toothpick inserted comes out clean. See Change it Up below for a different twist.
4. Add bean mixture and vanilla to egg mixture. Combine well.
5. Add oat-cocoa mixture all at once and combine until smooth.
6. Pour into greased muffin cups, and bake for 20-25 minutes, or until a toothpick inserted comes out clean. See Change it Up below for a different twist.
-------------------------
Who likes to change it up?
Who likes to change it up?
~Omit coffee and add 1/2 cup dried cherries, cranberries or your favorite dried fruit.
~Add 1/4 cup of nuts like walnuts, pecans, or roasted chopped almonds.
~Mix in 1/4-1/2 cup of unsweetened coconut.
~For an extra fiber boost add 1/4 cup flaxseed meal.
~For every 1 egg that you want to replace in the recipe, add 1 TB flax seed meal to 3 TB warm water, let sit for 10 minutes, and mix into batter.
-------------------------~Mix in 1/4-1/2 cup of unsweetened coconut.
~For an extra fiber boost add 1/4 cup flaxseed meal.
~For every 1 egg that you want to replace in the recipe, add 1 TB flax seed meal to 3 TB warm water, let sit for 10 minutes, and mix into batter.
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