GF Brownie Muffins
I've learned to never think of sweets as "healthy", even when they are made with better quality ingredients. But as a mom, I know there are times when sweets might be necessary, so it's good to know we can make some that are healthiER alternatives. These muffins are simple to make, and have some nutrient quality in the pure maple syrup (no Mrs. Buttersworth, please) and avocado. The fact that they are gluten-free makes them a viable option for most parties where food allergies abound.
Lucky for me...I had taste-testers, too. And they were highly recommended!
1 1/2 cups gluten-free flour 3/4 cup baking cocoa powder 1 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. salt 1 ripe avocado, peeled and pitted 1 cup pure maple syrup 3/4 cup non-dairy milk 1/3 cup organic canola oil note: canola oil should always be organic because almost all rapeseed is genetically-modified 2 tsp. pure vanilla extract 1/2 cup dairy-free, dark chocolate chips, melted
Preheat oven to 350F. Line 12-cup muffin pan with liners, OR 24-cup mini-muffin pan. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Puree avocado, maple syrup, non-dairy milk, oil, vanilla, chocolate and blend until creamy. Stir into flour mixture.
Spoon batter into prepared baking cups. Bake large muffins for about 25 minutes; mini-muffins for about 15 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.