Not Ya Momma’s Chocolate Chip Muffins (Allergy Friendly)

These muffins are so good, you’ll never believe they are actually good for you! Well, maybe not good for you if you’re on a low calorie diet.  But if you need veggies, fat, protein, and other important nutrients in your diet (like a growing child does), WITHOUT having to eat an egregious amount of sugar, these are great! Don’t get me wrong, these do have sugar in them, of course. But it is quite a bit less than most chocolate muffin recipes you’ll find.

And believe it or not, these muffins are also allergy friendly. They are wheat, nut, soy, dairy, coconut, and egg free (as all my recipes are).

Loaded with protein, they make a great addition to breakfast or a great snack.  My daughter LOVES them broken into little pieces topped with apple sauce and fruits.  My husband also decided that even though he has no dietary restrictions, HE would love to have these on a normal basis because he is addicted to chocolate and loves these! So enjoy in whatever way you like, for whatever reason you like. And please let me know if you do!

 

INGREDIENTS:

1 1/2 cups GF all-purpose flour *
1/2 cup garbanzo bean flour
1/2 cup amaranth flour **
2/3 cup unsweetened, cocoa powder (make sure it is DF)
2 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon arrowroot powder
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup chopped spinach
1/2 cup carrots chopped enough to measure
1 cup of rice milk
1 ripe, mashed banana
1/2 avocado, mashed
1/4 cup avocado oil
1/2 cup raw honey (I use local; which REALLY adds to the flavor because it’s so good!)
2 teaspoon vanilla extract
2 teaspoon apple cider vinegar
1 cup Enjoy Life chocolate chips (check the label for GF, SF, DF, etc.)

NOTES:
*I use a local bulk version, but Bob’s Red Mill has the same GF flour mixture at some stores, it is a mix of garbanzo bean flour, potato starch, tapioca, sorghum, and fava bean flour.

**Amaranth flour has a very “grainy” taste. If you are not used to that, or you’re afraid you’re child will not eat it with that flavor (it is similar to a corn flavor), try either adding more chocolate chips to cover it up, or just replacing that ingredient with the GF mix, which does not have a particular flavor. My daughter doesn’t mind it and my husband and mom say they don’t notice it, so either way is worth a try, but amaranth is a good addition to grains on a limited diet.

 

DIRECTIONS

In a large mixing bowl, add the first 9 ingredients (flour through brown sugar). Mix well with a fork, mashing the brown sugar chunks into the flour.

In a blender cup, add the carrots, spinach, and 1/4-1/2 of the rice milk, and blend until smooth. You can also use a food processor.

In a small mixing bowl, mash and mix the banana and avocado. Add the avocado oil & honey and mix until combined. Now add the vegetable puree, the remaining rice milk, vanilla extract, and apple cider vinegar and mix well. A handheld mixer works well here.

Pour the wet ingredients into the dry ingredients and mix on low with a handheld mixer until it is smooth and combined. Do not under mix; GF flour needs a little more help to combine with the liquids than wheat does, so mixing enough is important. You should not need to mix for more than 1 minute, however.

Let the batter rest for about 20-30 minutes and preheat your oven to 375 F.

After at least 20 minutes of rest time, whisk the batter just one time. It should look like chocolate mousse, with a fluffy texture to it.

But even though this batter looks super tasty, spare yourself; don’t taste it! Garbanzo bean flour tastes HORRIBLE raw, but once it’s cooked, you would never know it! (I would know, I gave into the temptation here, and let me tell you, it is not pleasant!)

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Pour into a greased muffin pan or muffin cups and bake for 15-18 minutes, depending on your oven. If your oven heats things fast, like mine does, 15 will be perfect, but if it is usually spot on with recipes, you may want to let them cook for 18 minutes.

Remove the muffins from the oven and let them sit in the pan for at least 10 minutes. They may be a little wet on the inside (just enough that a toothpick test won’t work) when you first pull them out. That’s normal with GF baking. It just needs to sit and finish melding together.

 

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Last step, enjoy!  Serve with a side of pork sausage links and fruits for breakfast, a side of sorbet to make a semi-healthy dessert, or just eat by themselves.

To store, wrap in freezer paper and freeze for up to 2 months. To reheat, place in a moist paper towel and microwave for 30 seconds, or until soft.

 

If you enjoy this recipe, please let me know about it!  And check out my other recipes (all allergy free), like, comment, and share with friends. Thanks!

 

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Allergy-Friendly Grape Muffins (GF, DF, NF, EF, SF)

These muffins are SUPER allergy friendly! They are gluten free, egg free, dairy free, nut free, and soy free (Whew!) for my daughter who has some intense food allergies. I am no expert cook, but I have performed many experiments trying to make nutritious food that my daughter can enjoy. These are a result of that.

They’re are packed with protein (I use a garbanzo and fava bean GF flour mix, and add more garbanzo flour) and fats, which little ones need for development (avocado and canola oil, or oil of your choice).

I do not have any pictures yet because I made these as an experiment and I wasn’t sure if they would turn out. When I make them again, I will add pictures. If you make them and like them, please leave feedback for me! I want to hear about it! Thanks!

INGREDIENTS:
2 cups Gluten-free all purpose flour
½ cup Garbanzo Flour
2 3/4 teaspoons Baking Powder
½ cup honey (I use local, raw honey for more flavor)
2 teaspoons vanilla extract
⅛ cup avocado
½ banana (heating up frozen bananas works best)
¼ cup canola oil
1 cup rice milk
1 ¾ cups small grapes (concord? I used some that were given to us from our friends’ vine; I’m not sure what they are exactly)

DIRECTIONS:

Pour both flours and the baking powder in a bowl and mix well.
In a separate bowl, mush up the banana and avocado together until it becomes a mushed up soupy, glob of slop, then add the canola oil to the slop and mix some more.

Measure out the honey and vanilla and pour into the flour mixture. Add the oil, avocado, banana mixture also and mix into the flour with a handheld mixer.

Add the milk and mix very thoroughly with a handheld mixer (the key here is actually to OVER mix, not under mix. GF flours need a lot of mixing).
Add the grapes and mix gently to combine it all together.

NOW preheat your oven to 375 (F). The batter needs to sit out at room temperature for at least 30 minutes before you add it to the muffin pan.
After 30 minutes, either use paper muffin cups or do what I do and grease your muffin pan with canola oil. Then add the batter. I fill it almost to the top of each cup.

Bake for 30 minutes, or until they are golden brown (30-32 minutes with my oven)

Remove the pan from the oven and let sit for at least 10 minutes before removing them from the pan.   DON’T check to see if the insides are still moist. They will be until they sit out for a while and the dough fluffs up. That test doesn’t work with GF flour.

 

This recipe was adapted from the original recipe here, Grape Muffins

To see a different version of this recipe with added veggies click here.