Muffins – Chocolate Chunk and Raspberry

Having come down with a cold a week after having a bad stomach bug, I was feeling sorry for myself and wanting chocolate chip cookies. I also had homemade cashew milk that I needed to use so I settled on raspberry, chocolate chunk muffins (no hardship).

Luckily, I had found the GF flour blend recipe already so this muffin recipe from Natural Chow came together quickly and easily. Very important when you are sick and chasing a very active toddler!

Ingredients (Adapted from Natural Chow’s recipe)

  • 2 cups GF flour blend
  • ¾ cup organic pure cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 Chia egg substitutes (1 TBSP ground chia seeds + 3 TBSP warm/hot water per egg. Mix and let set for 5 minutes)
  • 1 cup dairy free milk or add 1 tablespoon lemon or lime juice, 1 tablespoon sugar, and 1 tablespoon oil to a measuring cup and then fill to the 1 cup mark with water. Mix with a fork and use in place of milk.
  • cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup chocolate chunks or raspberries mashed (or both!)

Instructions

  1. Preheat oven to 400° F. Grease or line a muffin pan. Set aside.
  2. In a small bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
  3. In a large bowl, beat the milk, oil, and vanilla extract. Lightly mix in the chia eggs. Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chunks/raspberries.
  4. Scoop the batter into the prepared muffin tin and fill each muffin cup of the way. The batter was the correct amount for 24 mini muffins.
  5. Place the pan in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (if there’s chocolate on the toothpick that’s okay). I find that it needs 20 minutes for GF mix #1 and 25 minutes for GF mix #2.
  6. Place the muffins on a cooling rack to cool for 5 minutes before serving.

These muffins (mix #1) hold together amazingly and don’t have the mealy texture that the all quinoa or all rice flour ones tend to get. They also haven’t dried out the second day which is really nice. I think this will be my go-to muffin recipe for now.

After little man had a tantrum because I ate a muffin and didn’t give him one, I made a second batch with the GF mix #2 and milk alternative (1 TBSP lemon juice + 1 TBSP sugar + 1 TBSP oil + water to the 1 cup mark – ran across this tip when trying to figure out if I could use just water instead of milk as I didn’t have rice milk on hand for his batch. The lemon juice, sugar, and oil mimic the properties of milk in baking) with just raspberries. He was thrilled and my ear drums thank me.

GF flour blend

I’ve been doing a lot of gluten free baking lately. Little man doesn’t seem to tolerate it and pregnancy and postpartum hormones seem to have triggered issues for me with it as well. One thing I have found is that most recipes call for GF mixes or GF AP flour which are pricey and/or have things we can’t eat.

While looking for a different recipe, I stumbled upon the Minimalist Baker’s DIY Gluten Free Flour Blend and realized it was close enough to what I had on hand that I could adapt it. Her recipe yields 2.5 cups.

Original Recipe Ingredients

• 1 1/2 cups (240 g) brown rice flour

• 1/2 cup (96 g) potato starch

• 1/4 cup (40 g) white rice flour

• 1/4 cup (30 g) tapioca flour

• optional: 1 tsp xanthan gum (not necessary)

My Ingredients #1 (166 g per cup)

• 1 1/2 cups (240 g) brown rice flour

• 3/4 cup (144 g) potato starch

• 1/4 cup (31 g) millet flour

My Ingredients #2 (260 g per cup)

• 1 1/2 cups (240 g) brown rice flour

• 1/2 cup (96 g) potato starch

• 1/2 cup (55 g) quinoa flour

I substituted based on weight in grams per cut. This interactive chart by Bob’s Mill was very helpful.

I weighed out each ingredient and tared the scale before adding the next. Wished it with a fork well and then shook the sealed container until well blended.

The two different mixes have distinct tastes. The first is very mild and the second has a nutty taste from the quinoa.

My assistant insisted on handing me the bags of flour one by one after I put them away

Peach muffins

My weekly produce delivery has peaches this month which inspired me to make peach muffins. Little guy is a huge fan of peaches and some of these were going to school with him. His class had a birthday party the week before and he was very jealous of the other kids having birthday cake. A 14 month old doesn’t understand why he can have the frosting and cake, just that he wants it but isn’t being given any. His pterodactyl impression apparently came into play.

I used this peach muffin recipe as the basis for my muffins. I used rice flour (1.5 cups) and quinoa flour (.5 cups) and no xantham gum. I only used 1/4 cup of sugar and increased the liquid by the same to compensate. I used DF milk and sunflower seed oil. I used flaxseed egg.

Peach Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Breakfast, Snack
Servings: 12 mini-muffins
Ingredients
Dry Ingredients:
  • 1 1/2 cups rice flour
  • 1/2 cup quinoa flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 4 tsp baking powder
  • 1 teaspoon ground cinnamon
  • 2 tbsp ground chia or flax seeds heaping
Wet Ingredients:
  • 1 1/4 cup dairy-free milk
  • 1/2 teaspoon vanilla
  • 1 flax egg (1.5 tbsp flax ground flax seed mixed with 3 tbsp hot water) prefer chia for taste
  • 6 tablespoons sunflower oil
  • 1 cup fresh peaches chopped into small chunks
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a mixing bowl, mix flour, sugar, salt, baking powder, flax/chia, and cinnamon together.

  3. In a separate mixing bowl, combine milk, flax/chia eggs, vanilla and oil.

  4. Stir wet ingredients into dry ingredients.
  5. Fold in peaches.
  6. Spoon batter into greased muffin tins.
  7. Bake 25 minutes.
  8. Serve warm with dairy-free butter and/or dollop of peach preserves.

  9. Store in air tight container.
Mixing it up

I had a helper who wanted to eat the peaches. The batter was just right for one full size tray of mini muffins.

Ready to eat!

We made these the same day as the banana bread and they were a hit as well. One thing to keep in mind is that they do dry out over time so seal them up or eat then fast.

Yummy goodness

Quinoa Banana Bread

I love banana nut bread. It’s a great snack and so tasty. Given that I wanted to share with little man, I looked for a recipe without nuts. Luckily, quinoa has a nutty taste which goes well. I used this recipe and switch out the egg for a flaxseed egg alternative.

It turned out really well. Little man loved it so much he wouldn’t share (he likes to feed me his food). The recipe was easy to follow and has minimal clean-up afterwards. I did grease and flour the pan with quinoa floor to make it easier to remove.

Finished loaf