These are gluten-free, vegan, raspberry, and chocolate muffins. They can also be known as the super-muffin. In fact I am sure the muffins would be offended if you didn’t agree. If you are a health nut with a sweet tooth, this is the perfect recipe for you. I adapted this recipe from The Flying Apron cookbook. Baking Gluten-free is relatively easy as long as you avoid regular white or wheat flour and use a flour alternative that [obviously] lacks gluten. If you haven’t heard of gluten, read about it here: Gluten Sensitivity. If you don’t care and don’t want to know about gluten, just use the regular baking flour you have in your cabinet.
- 3/4 cup chestnut flour (or just use more brown rice flour)
- 1 3/4 cups brown rice flour (you can get it in bulk at Whole Foods)
- 1 1/3 cups cocoa powder
- 1 1/2 tsp salt
- 1 tbsp baking soda
- 1 cup oil (I used walnut oil)
- 1 cups water (I wanted to use almond milk but wasn’t sure if it would mess up the texture)
- 1 cup sugar
- 1 cup maple syrup
- 1 cup raspberries
- 1/2 cup vegan chocolate chunks
Preheat oven to 375 degrees. Combine the dry top half ingredients in bowl. Use electric whisk to combine the bottom ingredients, and then slowly add the pre-mixed dry ingredients until smooth. Put batter in muffins tins (but it WILL rise, so not to the brim!) and cook 25 minutes. Depending on how many raspberries you added you might need to keep it in the oven longer.
*Note* The original recipe called for garbonzo bean flour, but it was too earthy to go with the chocolate for my taste.