And they are dairy free, egg free, and wheat free, and ALMOST fat free! AND they taste incredible….Oh my goodness! I would put these up against my very best chocolate cake in taste any day of the week! These are SOOOOO good! Ok, have I “sold you” enough on these muffins?
I got this recipe from my friend Elizabeth’s blog, but her blog is private and she gave me permission to share the recipe with all of my bloggy friends and my real life friends and family (And Grandma Carol, could you PRETTY PLEASE make these for Miss Angela for her birthday for me?…..She would LOVE them, and they are very “diet friendly” :))
THE BEST Chocolate Muffins
recipe from Elizabeth Q.
1 cup unsweetened applesauce
1 tsp. canola oil (I used evoo)
1/2 cup evaporated cane sugar (also known as sucanat, rapadura, organic sugar, etc….you could also use regular ol’ sugar)
1 1/4 tsp. vanilla extract
3/4 cup oat flour (you could use any flour you want, but the oat flour makes it wheat-free, and oat flour is SUPER easy to make…..put rolled oats into your blender or food processor and whir until they are powdery (aka flour :)) Oat flour is GREAT in pancakes and waffles also
1/3 cup unsweetened cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cinnamon
1/2 cup semi sweet chocolate chips (grain sweetened and dairy free)
Preheat oven to 350.
Line muffin tin with papers or spray with PAM.
Combine applesauce and next 3 ingredients.
In a separate bowl whisk together the next 6 ingredients. Add oat mixture to the applesauce mixture and stir until blended (being careful to not overstir, this will result in tough muffins). Stir in chocolate chips, (Elizabeth’s note–I added 1/2 cup chopped walnuts, too)
Spoon batter into muffin tin and bake 20-22 minutes.
This recipe yielded 10 muffins for me (and looking at the picture that Elizabeth, it looks like she also got 10 muffins from it as well).