Sometime last week, as I opened up my Google reader, I was greeted by this.
Is that not the most wonderful and genius muffin ever? It made me mad with muffin envy. Those bad boys just looked so damn good I set myself a goal to make muffins ASAP. I wanted to de-glutenize Mihl’s version, but I had no Dandies or cranberries. Plus, I really suck at looking at/using other people’s recipes. I pretty much never follow them as written. Admittedly, when I look at all the other fabulous food blogs out there, I skim over the whole “recipe” part and get right to the photos. Look again… you know you want to.
But, back to the issue at hand…
Before I started to even preheat my oven, I realized that I hadn’t yet created a gluten-free version of my own chocolate muffins. Naturally, I decided to nip that problem right in the bud. I started by making a simple chocolate muffin that accompanied our family on a long hike this weekend. By round two, I had created the muffin monstrosity pictured above.
I also happened to pick up some Dandies at the grocery this past weekend while we were out in “the big city” gorging on ridiculously huge and ever-so-tasty dosai (plural? for dosa). It all made for a pretty spectacular weekend.
Double Chocolate Chip Banana Muffins
makes 18 standard sized muffins
- 1 cup vegan sugar
- 1 tsp salt
- 6 tsp baking powder
- 2/3 cup olive oil
- 2 cups almond milk
- 4 tbsp vinegar
- 2 cups sorghum flour
- 1.5 cups tapioca flour
- 2 tsp xanthan gum
- 1/2 cup cocoa powder
- 1 almost ripe banana, cut into very small pieces
- 1 cup vegan chocolate chips
Preheat oven to 400 degrees. Line muffin pan with paper liners, or lightly grease and flour.
In one large mixing bowl, combine sugar, salt, baking powder, olive oil and almond milk.
In smaller bowl, combine sorghum and tapioca flour with xanthan gum. Slowly stir flours into the rest of the ingredients. Mix until very well combined.
Divide mixture in half into two separate bowls. To one bowl, add 1/2 cup cocoa powder and 2 tbsp vinegar. Fold in the banana bits. To the other bowl of batter, add chocolate chips and 2 tbsp vinegar. The batters will be sticky, sticky, sticky.
Drop one spoonful of each batter into prepared muffin pans. This works way better if you designate one spoon per batter, so you don’t get your batters all mixed up. Be sure to fill them pretty full if you are trying to go for the “muffintop” effect. :)
Bake in preheated oven for about 17 minutes. Remove from oven and let cool completely before enjoying.
You could probably even frost these babies and get away with calling them cupcakes… but that may be going a tad overboard. The sweetness/texture is more muffin-y, I’d say.
(I bet a peanut butter frosting would be killer good, though…topped with toasted Dandies! That, my friends, is what dreams are made of.)