next assignment was chocolate muffins. i knew flour would be an issue because of wheat so i originally tried a quinoa flour recipe. but quinoa flour gave the muffin a funny flavor, not my first choice of a dessert flour substitute. so i went to the grocery store and found a gluten free flour which as made of oats. as oats is something frequently eaten with something sweet and k can have oats so i tried a double chunk chocolate oat muffin recipe *see note 1.
i omitted chocolate chips since it was for my toddler to eat and she didn’t need the double cocoa – after all, it’s caffeine! i also skipped the oil – i could have substituted it with pumpkin puree but since the amount was so little (1 teaspoon), i just added a little more applesauce. the applesauce made the muffin moist.
finally, in the recipe there was 1/2 cup sugar since there was already applesauce in the recipe, i thought it would provide enough sweetness. in hindsight, i should have added more applesauce as a substitute for sugar so the muffins didn’t taste sweet. this was resolved with an easy fix, before serving the muffins i dolloped some applesauce on top and k ate it up!
chocolate apple muffin
cooking tools
- cupcake liners
- muffin pan
- wire rack
ingredients
- ¾ cup gluten free oat flour
- ⅓ unsweetened cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup unsweetened applesauce
preparation
- preheat oven to 350°F.
- in a medium sized bowl, mix all dry ingredients (first 4 ingredients).
- add applesauce and mix until smooth batter.
- fill muffin pan with cupcake liners.
- spoon batter evenly into muffin cups.
- bake 20 to 22 minutes.
- cool for a five minutes in pan. then remove from pan and cool on wire rack.
notes
1. resource for original recipe Real Food, Allergy Free: Double Chocolate Chunk Oat Muffins (Gluten-Free, Vegan)
2. resource Livestrong: Applesauce as a Sugar Substitute for a Healthy Diet
3. resource Chef In You: Egg Substitutes in Baking
4. see other daycare cooking assignments
