Gluten-Free Double Chocolate Muffins



Dense, rich and delicious, these muffins can be made egg-free, dairy-free and even sugar-free with excellent results. The perfect antidote for chocolate craving without the heavy calorie load.  

½ cup unsalted butter or dairy-free shortening
⅓ cup + 2 tablespoons applesauce (a 3.9 oz. container)
¾ cup sugar, Stevia in the Raw or xylitol sweetener
2 eggs or 2 tablespoons arrowroot
1 tablespoon brown sugar or sweetener of choice
½ cup + 3 tablespoons milk or milk of choice
1 teaspoon pure vanilla extract
½ cup brown rice flour
⅓ cup unsweetened cocoa powder (not Dutch process)
¼ cup tapioca starch/flour
¼ cup potato starch or cornstarch
¼ cup coconut flour
¼ cup quinoa flour
1 teaspoon baking powder
1 teaspoon guar gum or xanthan gum
1 teaspoon instant coffee granules (regular or decaf)
½ teaspoon baking soda
⅛ teaspoon salt
⅛ teaspoon ground cinnamon
½ cup chocolate chips  

1. Preheat oven to 350 degrees F. Spray or grease a 12-cup muffin tin or cupcake tin. Fill with paper liners.

2. In a mixing bowl, add butter, applesauce and sugar. Mix well.

3. Add eggs (or arrowroot) and beat together until combined.

4. Add brown sugar, milk and vanilla. Beat on low until smooth. Set aside.

5. In a separate bowl combine all other ingredients except chocolate chips. Whisk until mixed.

6. Add dry ingredients to wet mixture, 1 cup at a time, continuing to beat on medium speed until batter is smooth and creamy.

7. Turn off mixer. Add chocolate chips and gently combine with a spatula.

8. Divide batter evenly among 12 prepared muffin cups. Cups will be quite full.

9. Place muffins in preheated oven and bake 20 to 25 minutes or until a toothpick inserted in center of muffins comes out clean.

Each cupcake contains 199 calories, 12g total fat, 7g saturated fat, 0g trans fat, 22mg cholesterol, 114mg sodium, 36g carbohydrate, 3g fiber, 2g protein.

Recipe by Madalene Rhyand, director of Gluten Free & More’s test kitchen.