Sunday, September 22, 2019

Sugar Free Gluten Free High Protein Chocolate Magic Muffin

Since my husband went gluten free 5 years ago (due to sensitivity) I started making these morning magic muffins. First I was just buying a box of muffin mix.  Then I realized that they add a TON of sugar in those, so I started mixing my own.  I had many failed batches, and some really good ones in this time, but this is the one I consistently make and it gives me consistent results.  I like the mix of 1-1 flour substitute and coconut flour.  I feel it makes it look and feel more like a non-GF muffin. As per the sugar, ever since watching That Sugar Film on Amazon, I went on a non-sugar added lifestyle and even after 2 months, I am still that way! I still get to eat sweet things, like fruit and sugar substitutes, but I have been really conscious of added sugars these days. We already get a bunch added sugar if you eat out (sauces and dressing) and that you can't really control, so I decided to control what I can. At home, no sugar added. They may not be the prettiest, but they sure taste good!

I have been perfecting the recipe for the Magic Muffins (that's what we called them at home!) So this is the latest and greatest! It's super simple!!

6 Tbsp of Melted or Soft Butter
1/2 Cup of Monk Fruit Sweetener (We don't like it too sweet - add 1/4 cup more if you do)
3/4 Cup of Unsweetened Chocolate Powder
2 Eggs
1 cup of Gluten Free Flour Blend
1 Cup of Coconut Flour
1 Tbsp of Baking Powder
1 1/2 Cup of Lukewarm Water

Melt the butter in the microwave or stovetop or use softened butter (mine is usually on the counter and I just use that). Add Monk Fruit and Powder Chocolate and mix it until blended.  Add the eggs and mix it a bit more.  Add the GF Flour and the Coconut Flour, the baking powder and mix a bit.  It's going to be lumpy.  Add the water and finish mixing it (don't over mix). If it feels to dry (the coconut flour tends to draw in the moisture) add a bit more water.  The best consistency is soft but not runny.

Distribute evenly into 12 muffin cups and bake for 25-30 mins until an inserted toothpick comes out clean.

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1 comment :

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