Gluten Free Double Chocolate Power Muffin Recipe by Wickedly Wholesome

 

 Wickedly Wholesome Double Chocolate Power Muffins

Gluten free baking is about precision. We strongly recommend using the ingredients and tools listed below.  We use them in our own baking and we know they produce the best results.

Please use a small digital scale to weigh your ingredients to the exact gram.  The scale and time to measure are very worth the investment!

Yield: 24 muffins 

 Preheat oven to 350 degrees.

 Put the following ingredients in a mixing bowl:

  • 105 grams of canola oil
  • 746 grams of canned pumpkin (not pumpkin pie flavored)
  • 281 grams of milk - any % of fat in the milk will be great. Unsweetened almond milk works well, too, if you prefer.
  • 10 large eggs which should be 500 grams in total. If the eggs are not exactly 500 grams, don't worry about it.
  • 1 teaspoon of real vanilla extract

 -Mix on low speed for 15 seconds.  Scrape the bowl.

-Mix on medium speed for 30 seconds.  Scrape the bowl.

-Check your batter for unblended ingredients.  If you find some, fold them into your batter with your spatula and turn on your mixer on medium speed for 5 more seconds.


In a separate bowl, mix together:

-Add the flour mixture to your batter and  mix the ingredients to just blended, about 30 seconds.

Then add:

  • 210 gram of Guittard semi sweet chocolate chips

Mix the batter on medium speed for 15 seconds to incorporate the chocolate chips.

-Spray your muffin pan with a canola oil cooking spray that doesn't contain wheat flour in it.

-Put 90 grams of muffin batter in each cup.

-Bake the muffins for 20 minutes.  Tops should be firm and bounce back when touched lightly with your finger.

-Cool the muffins in the muffin pan on a rack.  

-Eat one or two immediately.  Then, put the rest in a freezer bag and freeze.

-Pull out two each morning for yourself and microwave for 60 seconds or until heated through.

If You Want To Use Fun Pans:

-Mini Muffins Pans - Put 25 grams of muffin batter in each cup. Bake for 12 minutes or until the top is firm and bounces back after being touched lightly with your finger.

-Baby Bread Pans - Put 135 grams of muffin batter in each cup. Bake for 26 minutes or until the top is firm and bounces back after being touched lightly with your finger.

-Baked Doughnut Pans - Put 90 grams of muffin batter in each cup. Bake for 13 minutes or until the top is firm and bounces back after being touched lightly with your finger.

Final Thoughts:

Feel free to halve the recipe if you only want 12 muffins. 

Wishing you many breakfasts that fuel your unique badassery!

Maureen Schuerman, Gluten Free Badass

 

 

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