These are to die for! They are a wonderful result of trial and error but this one does it!
Makes approx. 30 brownies
INGREDIENTS
2 ¼ cups gluten free baking mix for brownies
1 cup maple sugar
1 tablespoon plus ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
1 teaspoon salt
1 cup coconut oil
1 cup applesauce or apple/raspberry sauce
¼ cup vanilla
1 cup warm water
2 cups gluten-free chocolate chips, optional but yummy
DIRECTIONS:
1. Preheat oven to 325 degrees.
2. Oil your muffin trays.
3. Whisk together gluten-free flour, sugar, baking powder, baking soda, xanthan gum and salt.
4. Now add coconut oil, applesauce, vanilla and warm water, stirring until the batter is smooth.
5. Fold in chocolate chips (optional).
6. Fill muffin cups ¾ full.
7. Bake for 4 minutes, rotate, and continue baking.
8. Bake approximately 10-12 minutes.
9. Remove from oven when brownies are firm on the edges but soft to the touch in the center, about 5 additional minutes.
10. Test for doneness, don’t over-bake.
Tags: brownies, browny muffins, celiac, celiac disease, chocolate, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, muffins, Tina Turbin
Rate this Article
If you would like permission to reprint information from this page, please contact me.
Great recipe, but it has a whole cup of maple syrup. I’ve been making muffins with no sugar recently and using orange juice. It was developed for diabetics. However, it doesn’t use gluten-free flours. I used 1 cup of regular flour, 1/2 cup barley flour, and 1/4/ cup soy flour. I also add blueberries.
Rita blogging at The Survive and Thrive Boomer Guide
Rista,Sorry, I was out on my children’s book tour and just swamped. Ya, you are right. The sugar can be a bit much at times. Your idea of replacing with fruit juice is terrific. You should submit recipes and I can share and better yet submit for a monthly contest! Best, Tina