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Double Chocolate Brownie Muffins

To make my mornings a little more simple around these holidays, I wanted an easy grab and go option for my busy weeks ahead. So I grabbed my little helpers, and together we whipped up the most delectable Double Chocolate Muffins. While I certainly devoured them per their intended purpose, first thing this morning with my…

Double Chocolate Brownie Muffins - Gluten free, refined sugar free

To make my mornings a little more simple around these holidays, I wanted an easy grab and go option for my busy weeks ahead. So I grabbed my little helpers, and together we whipped up the most delectable Double Chocolate Muffins. While I certainly devoured them per their intended purpose, first thing this morning with my giant cup of coffee, they were so decadent and fudgy that I just could not justify giving them to my children for breakfast. So as not to mislead, I decided “brownie muffins” was a suitable title. Gluten and refined sugar free, I’m pretty sure these are better than stopping for a donut or pouring a bowl of cereal. Get the best of both worlds – a warm, moist, fudgy brownie in muffin form! Enjoy a nice after dinner treat, mid-day snack, or just go ahead and grab one as you run out the door this morning. I won’t tell if you won’t.

Double Chocolate Brownie Muffins - gluten free, refined sugar free

Double Chocolate Brownie Muffins
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • ½ C butter, softened
  • 1 C coconut sugar
  • 2 tsp vanilla
  • ⅓ C sour cream
  • 2 eggs
  • 1 C milk
  • 2 C gluten free baking flour*
  • 2 tsp baking powder
  • ⅔ C cocoa powder
  • ½ tsp salt
  • 1½ C mini chocolate chips*
Instructions
  1. Preheat oven to 350.
  2. In a large mixing bowl, cream butter, sugar, vanilla, and sour cream.
  3. Add eggs and mix well.
  4. In a separate bowl, combine flour, baking powder, cocoa powder, and salt.
  5. Add flour mixture and milk to butter mixture and mix well.
  6. Line a muffin tin with 12 cupcake liners and fill, or use a mini muffin tin in two batches.
  7. Bake 25-28 minutes, until a toothpick inserted in the center comes out mostly clean.
  8. Allow to cool 1-2 minutes before removing.
Notes
*I use Bob's Red Mill Gluten Free Baking flour, which does contain xanthan gum.
*I use Enjoy Life chocolate chips

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