It’s February! Valentine’s Day is just around the corner, and lots of chocolates are going to flying off the shelves at your supermarket. Chocolate is full of antioxidant activity that can actually benefit your health. If you follow Supermarket Nutrition on Pinterest, I started a #14DaysofChocolate board. February 1-14, I am posting healthy tips and recipes about chocolate to inspire you. Yesterday, I posted about how chocolate may help improve insulin resistance and my Chocolate Avocado Pudding recipe.
Today, my inspiration came from Cooking Light who sent me their new cookbook, The New Way to Cook Light. I have made 3 recipes so far, and I have enjoyed each one. I do like to modify recipes to my taste so I did the same with this muffin recipe. I made it gluten and dairy free, in addition to using quinoa flour to pack in some protein. I also love the use of red wine vinegar in the original recipe. I had to add coffee because it enhances the flavor of the chocolate. If you don’t want gluten free muffins, replace the gluten free flour with all purpose flour and omit the xanthan gum. I hope you enjoy it! It’s perfect with a cup of coffee and a scoop of peanut butter. Be sure to look for more #14DaysofChocolate tips and recipes on the blog and Pinterest.
- 1 cup all purpose gluten free flour (I use King Arthur.)
- 3/4 cup quinoa flour
- 1/2 tsp. xanthan gum
- 1/4 cup unsweetened dark cocoa powder
- 1/2 cup packed brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup warm water
- 1/4 cup organic canola oil
- 1 Tbsp. brewed coffee
- 1 Tbsp. red wine vinegar
- 1 tsp. pure vanilla extract
- 1 large egg, slightly beaten
- 1/2 cup mini chocolate chips, divided (I use Enjoy Life dairy free mini chocolate chips.)
- 12 Muffin cup liners
- Preheat your oven to 400 degrees and place muffin cup liners into muffin pan.
- Combine flours, xanthan gum, brown sugar, baking soda, baking powder, salt, and 1/4 cup chocolate chips. Make a well.
- Combine warm water with the rest of the wet ingredients and egg.
- Add the wet mixture into the dry mixture.
- Stir until moist. Do not over stir because it will toughen the muffin.
- Spoon batter evenly into 12 muffin cups. Sprinkle 1/4 cup chocolate chips over the top.
- Bake for 15 minutes at 400 degrees. Insert a toothpick to ensure they are done.
- Cool for 5-10 minutes on a wire rack.
- Enjoy with a cup of coffee and a scoop of peanut butter.