This is my first week of summer, except only kind of and not really. The organization that I used to work for has invited me back to teach a workshop this week, which is way cool, and only sort of a bummer that I’m still having to work when I should be in summer mode. That said, my mornings are still fully mine, and I’m really enjoying them. I’m still waking up early, partly because my body clock has adjusted yet, and partly because I think it makes it easier for my husband who is very much not a morning person to get up.
I’m also really enjoying making breakfast (something beyond a bowl of chex). But also, my mom just moved, and because she’s a rockstar and because I’ve consistently had a lot of trouble eating food from her kitchen, even when it’s theoretically gluten free, my mom is trying to maintain a mostly gluten free kitchen, or at least a gluten conscious kitchen. So she asked me for a super easy, impossible to mess up recipe for some kind of gluten free baked good. And I have a recipe that I’ve been meaning to tell you guys about for… well… over a year. It’s my go to muffin to take into work when I’m a little grumpy. I figure either it’ll get me out of my funk or sharing muffins with coworkers will at least make me tolerable when I am grumpy. It’s one or the other, for sure. It’s the sort of recipe that you can totally make on a weekday morning. And it looks like this.
But my absolute favorite part about these muffins is that they don’t require that much in the way of “gluten free” ingredients. They have a mere three-fourths cup of gluten free all-purpose flour. My favorite for this is King Arthur, but Bob’s Red Mill will certainly do. Whole grain variations have worked, but not nearly as well. It’s important that you not use a “cup4cup” style flour blend, as the batter will be too runny then.
I also love how willingly these muffins take mix-ins. Often, I’ll mix in nuts or chocolate chips (of the white, milk, or dark variety… all are amazing). Get creative. They are a blank canvas of chocolate-y goodness.
So mix up a dozen of these babies, dress them up in Bill Cosby cupcake papers, and share with your friends. You won’t regret it.
Gluten Free Chocolate Muffins
- 1 c. unsweetened applesauce (if all you have is sweetened, that’s fine, just reduce the sugar to 1/4 c.)
- 1 large egg
- 3/4 c. sugar
- 1/4 c. oil (I usually use coconut, melted, but any vegetable oil will work)
- 3/4 c. cocoa powder
- 3/4 c. gluten free all purpose flour (like King Arthur or Bob’s Red Mill)
- 2 t. baking powder
- 1/4 t. salt
Mix first four ingredients until well blended. Add remaining ingredients and stir until combined. Spoon into prepared muffin tins. Bake at 350 for about 20 minutes or until cake tester comes out clean.