One Size Fits All

Who doesn’t love chocolate cupcakes. Or chocolate muffins?

Well, I’ll tell ya who– it’s people who can’t have ’em because of an illness or disease, and those who need to lose weight. The usual ingredients in a cupcake or even a muffin (quite often a bald cupcake) read like 5 pounds or a heart attack– complete with butter, margarine, sugar, eggs, dairy, and refined flours.

But then again, it’s all in the ingredients. And when you use healthy ingredients that are suitable to all dietary patterns, everyone’s happy! I like to call these recipes Healthy+ Positive. ‘Cause, you know, many baked goods are negative to your health. Some can be neutral, not being beneficial, but not doing too much harm at the same time. But then you have the Healthy+ Positive, when eating a delicious baked good is part of a healthy diet!

When I was asked by Annice of Five Foot Two Baking to try out her almost vegan cupcakes, I happily said yes. When I got into the kitchen with the recipe and started exchanging flours, I also thought about replacing the oil and sugar. This recipe looks almost nothing like yours, Annice, but boy, did you help me hit on a combo for GF vegan nearly fat-free agave-sweetened muffins. Thank you, thank you, THANK YOU!!!!

Chocolate Mini-Muffins (or Cupcakes)
Gluten-free, vegan, corn-free, agave-sweetened, no added oil
(Nearly fat-free, with only half a gram of natural fat in each mini-muffin)

Inspired by Whole Wheat Chocolate Cupcakes with Peppermint Cream Cheese Glaze from Five Foot Two Baking

These muffins are so diverse. Have them for breakfast with fresh fruit and a cup of tea or coffee. Top them with fruit preserves and you have a decadent addition to a tea party. Whip up a frosting (any flavor that pairs nicely with chocolate– you can create any flavor combo that suits your fancy) and smear it atop for a cupcake. You could even pump a filling inside the muffin for a donut effect. Add some more applesauce to the recipe and you may be getting into brownie territory.

1/4 cup sorghum flour
1/4 cup garbanzo bean flour
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon baking soda
pinch salt
1/4 cup unsweetened applesauce
1/4 cup agave nectar
1/4 cup water
A dash of pure vanilla extract

Pre-heat the oven to 350 degress F.

In a small bowl, sift together the flours, cocoa, baking soda, and salt. In a separate bowl, whisk together the applesauce, agave nectar, water, and vanilla.  Add the dry bowl to the wet ingredients and combine until you have a smooth batter.

Evenly divide the batter among 12 non-stick mini-muffin tins (lined with papers if desired), and bake for about 15 minutes, when a toothpick inserted into the center of a muffin comes out clean and they are springy.

Allow the muffins to sit at least five minutes in the tins. To remove, run a knife around the edge of a tin and carefully pop the muffin out. Cool on a wire rack. Freeze any muffins you’re not going to be using within two days or so.

Makes 12 mini-muffins

Printable recipe

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This entry was posted in baking, breakfast, corn-free, fat-free, muffins, oil-free, sugar-free. Bookmark the permalink.

4 Responses to One Size Fits All

  1. Annice says:

    thanks for trying my recipe!
    You’re amazing for being able create a vegan recipe with flours I’ve never heard of in such a short time 🙂

  2. BitterSweet says:

    Thanks for sharing! This will definitely come in handy when it comes to catering for any number of allergic friends.

  3. SusanV says:

    I’m so happy you left a comment on my blog because it led me here. Your blog is terrific!! E and I are especially enjoying all of your gorgeous animal photos. We’ll be checking back regularly!

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