Be Stitched Baking {Gluten-free Chocolate Muffins}

I call these muffins if you eat them in the morning.  I call these cupcakes if you eat them after say 10:30 am and they are slathered with fabulous cream cheese frosting!

{Gluten-free Chocolate Muffins}

½ c greek yogurt

½ c butter

3 eggs

2 t vanilla

3/4 c almond milk

1/2 c agave

½ c unsweetened apple sauce

2 c gluten free flour mix

1 t xanthan gum

¾ c unsweetened cocoa flour

1 t baking soda

¾ t baking powder

½ t salt

1 c coconut sugar

For cupcake variation: 

2/3 c dark chocolate chips

2 packages low fat cream cheese

1/2 c packed brown sugar

1 t good quality vanilla extract

Preheat oven to 350 degrees. Line 18 muffin tins with paper cups.

Sift together the dry ingredients:  gluten-free flour, cocoa, xanthan gum, baking soda, baking powder, and salt.

In stand mixer, cream the butter and sugar.  Slowly add in the yogurt, apple sauce, vanilla, and agave.  Beat in one egg at a time.

Slowly alternate adding in the dry ingredients and the almond milk.  Mix until just combined.

Fill the muffin tins 2/3 full.  For the cupcake variation, sprinkle a few chocolate chips on top.  Bake for 20-25 minutes or until a fork inserted comes out of the muffin clean.  Let cool for 20-30 minutes.

To make the cream cheese frosting, whip together the cream cheese, vanilla, and brown sugar.  Top cupcakes only after they have completely cooled.  If you do not prefer frosting, you can dust with powdered sugar for a touch of sweetness.


3 thoughts on “Be Stitched Baking {Gluten-free Chocolate Muffins}

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