Sugarfree Chocolate Muffins
These chocolate muffins are a favourite method of mine to get some extra vegetable into the kids. They are simply yummy. The kids don't seem to notice or care that they aren't straight chocolate muffins.
They are best enjoyed within a few days of baking and kept in an airtight container. They also freeze well. They are lovely as a pudding if you heat them in the microwave and serve with cream or sugarfree icecream.
The muffins in the red papers are Chocolate Zucchini Muffins. These get eaten so quickly by my kids, you'd think they were solid chocolate! Even my vegetable-avoiding 2 year-old happily eats them.
The muffins in the green papers are Gluten-free as well as sugar free. This was my first foray into gluten-free muffins, though I have used quinoa flour in other dishes. I was pleasantly surprised! The texture is very similar to all my other muffins - light and fluffy. It does have a characteristic quinoa flavour but is not distracting. (See below - I have a tip for removing most of this flavour if you don't much like quinoa!)
Basic Chocolate Muffin Recipe
- 2 1/2 cups Self Raising Flour
- 1 cup Dextrose
- 1/3 cup Cocoa Powder
- 310mL Buttermilk
- 1 egg, lightly beaten
- 90mL vegetable oil
Preheat oven to 170 degrees Celsius.
Sift dry ingredients into a bowl. Add the wet ingredients and stir until just combined.
Spoon mixture into a greased mini muffin tray. Makes 24 mini muffins, or 12 regular sized.
Bake at 170 deg Celsius for 15-17 minutes for minis or 20-22 minutes for regular size.
The above recipe is a simple chocolatey muffin that tastes great. The dextrose makes them nice and fluffy. The one below is more moist and has higher protein because of the almond flour.
Chocolate and Almond Muffin Recipe
- 1 1/2 cups Wholemeal Self Raising Flour
- 1 cup Almond Meal
- 1 cup Dextrose
- 1/3 cup Cocoa Powder
- 310mL Buttermilk
- 1 egg, lightly beaten
- 90mL vegetable oil
Preheat oven to 170 degrees Celcius.
Sift dry ingredients into a bowl. Add the wet ingredients and stir until just combined.
Spoon mixture into a greased mini muffin tray. Makes 24 mini muffins.
Bake at 170 deg Celsius for 15 mins; or 20-22 for 12 large muffins
Gluten Free Chocolate Muffins
There are many types of gluten free flours available in the stores these days. I haven't yet experimented very widely with these, since it is not a requirement for my family. This is my first muffin that is gluten free. I found it quite delicious and would be happy to eat it anytime. My kids didn't notice anything different about them, but gobbled them up just the same as regular chocolate ones.
If gluten free is necessary for your loved ones, please visit my friend's website for inspiration, www.glutenfreehomemade.com. You'll find we even like the same website fonts! Her recipes contain sugar but are gluten free. It is not too difficult to experiment at mixing the two styles but if you would like me to take the guess work out, then drop me line on the Contact Us page and tell me which recipe you would like converted and I'll have a go for you!
Choc Almond Quinoa Muffin Recipe
- 1 cup Quinoa Flour
- 1 cup Almond Meal
- 2 teaspoons baking powder
- 1 cup Dextrose
- 1/3 cup Cocoa Powder
- 250mL Buttermilk
- 1 egg, lightly beaten
- 90mL vegetable oil
Preheat oven to 170 degrees Celcius.
To remove most of the quinoa flavour, spread the quinoa flour in a thin layer on a baking sheet. Bake for 5 minutes. Cool on the bench before adding to muffin mixture.
Sift dry ingredients into a bowl. Add the wet ingredients and stir until just combined.
Spoon mixture into a greased mini muffin tray. Makes 24 mini chocolate muffins, or 12 large ones.
Bake at 170 deg Celsius for 15 mins; or approx 20 minutes for large muffins. They are cooked when a thin skewer inserted into the center comes out clean.
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