GF Chocolate Chocolate Chip Muffins

This recipe is truly a treasure and tastes AMAZING!!!!  You would never be able to tell that these muffins have no grains in them compared to regular muffins made with flour or flour alternatives.  I did a little tweaking with the original recipe I found over at  Running With Spoons  and came up with something that worked within the family budget (no special ingredients needed!) and was tasty.

My first try at this recipe was a disaster.  I made the mistake of trying to substitute butter for the almond butter.  It made sense to me at the time; however, I should know better by now not to trust my brain after a long night of hypoglycemia.  Sheesh! :-/  Needless to say, the muffins turned out horrible.  I was so afraid to try again because I didn’t want to waste the ingredients.

Then one day a friend of mine gave me the best piece of information which re-kindled my desire to give this recipe another try.  I learned that you can substitute regular peanut butter for almond butter. Ha!  Genius!  Why hadn’t I thought of that before?!?!  They are both in the nut family and have the same texture and cooking consistency needed.  So butter, coconut oil and ghee can all be interchanged with each other, but nut butters need to stick with the nuts.

Another helpful tip is that this recipe usually only makes 9 regular muffins.  Yeah, I know, stupid GF recipes don’t like to make the nice, even dozen.  Drives me CRAZY!  Instead, use a mini muffin tin to make your batter stretch farther or better yet, double the recipe so you will end up with a nice dozen regular sized muffins and approximately 10-12 mini muffins.  The way these babies taste, you will need those mini muffins to fill the hungry hoards when snack time rolls around.  They won’t last long in your kitchen! 🙂

So…. Here’s what you need to get started.

  •   Blender (I love using my Ninja for this.)
  •   ½ cup peanut butter
  •   1 ripe medium/large banana
  •  1 egg
  •   1/4 C. honey
  •   1/4 C. unsweetened cocoa powder
  •   2 Tbsp. ground flaxseed
  •   1 tsp. vanilla extract
  •   1/2 tsp. baking soda
  •   1/2 tsp. baking powder
  •   ¼ cup chocolate chips
  •   Peanut butter chips for sprinkling on top (optional)

DIRECTIONS:  Preheat oven to 375F and prepare a muffin pan by spraying with cooking spray. Set aside.  Add all ingredients except for chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in chocolate chips by hand.  Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.  Bake for 10-12 minutes (8 minutes for mini muffins), until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

E helped me with the peanut butter chips on top.  He was being creative. 🙂

In terms of taste and moistness, I would give these a perfect 10.


Gluten-free Peanut Butter Oatmeal Rounds

So basically I’ve been doing some major experimenting inside my kitchen lately trying to figure out how this whole “gluten-free” baking works.  So many of the recipes I find online have a long list of ingredients I don’t have in my pantry and really can’t add to the grocery list without breaking my food budget.  Instead, I began to focus on the recipes I know the family loves and work toward converting them to GF with as little new ingredients as possible.  I am very thankful to have stumbled across a website that gives the exact conversion for all-purpose flour to coconut flour.

Sam’s Club had this huge bag of coconut flour on sale for less than $8.50.  I had purchased this about a month ago and it seems to last forever since you don’t use nearly as much coconut flour as you do AP flour.  Don’t judge me too harshly for the giant container of peanut butter.  It’s cheaper than almond butter and my kids love eating it with just about anything for a tasty snack.

Here is the link to the original recipe – Peanut Butter Oatmeal Rounds.  To make this recipe GF, simply take out the 1 1/4 C. all-purpose flour and substitute in 1/3 C. coconut flour and use some GF oatmeal.  That’s it!!

The change in flours didn’t change the overall taste or texture of the cookie, but it did change the density.  I’ve noticed that GF baked goods don’t “fluff” like other baked foods.  My simple answer to that would be that GF items don’t fluff because they don’t have the “fluff-making” gluten.  This recipe works so well as a GF conversion because of the extra moisture from the peanut butter, butter and eggs.  Usually you have to add extra moisture when using coconut flour.  None needed here!  Please keep in mind when making this recipe that you won’t get the originally stated 48 cookies.  It will be more like 24-36 depending on how big you make them.

They are STILL a family favorite treat! 🙂