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Double Chocolate Muffins low FODMAP, gluten free, dairy free, hidden veggie

Double Chocolate Muffins


  • Author: Tara | Treble in the Kitchen
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 12 muffins 1x

Description

Lightened up Double Chocolate Muffins with a dose of veggies hidden inside!


Scale

Ingredients

  • 1 cup gluten free 1:1 flour (or whole wheat pastry flour)
  • 1/4 cup almond meal
  • 3/4 cup maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup carrot puree*
  • 1/2 cup unsweetened almond milk
  • 1 egg
  • 1 tsp espresso powder
  • 1/2 cup chocolate chips (I prefer Enjoy Life brand)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place paper bake cups in 12 standard sized muffin cups.
  3. In a medium bowl combine the flour, almond flour, maple syrup, cocoa, baking powder, baking soda, and sea salt.
  4. Make a well in the center of the dry ingredients and set aside.
  5. In a small bowl, whisk together the carrot puree, almond milk, egg and espresso powder.
  6. Pour into the flour mixture and stir until just moistened.
  7. Mix in the chocolate chips.
  8. Spoon the batter into prepared muffin cups, filling about 2/3 of the way to the top. Bake for 18-20 minutes or until the edges are firm.
  9. Cool the muffins on a wire rack for 5 minutes.
  10. Serve warm.

Notes

* I made my own carrot puree by steaming about 3/4 cup carrots and then blending them in the food processor with a small amount of water until the consistency was comparable to baby food.

  • Category: muffin, breakfast, gluten free, dairy free, low fodmap, chocolate

Nutrition

  • Serving Size: 1/12
  • Calories: 177
  • Sugar: 19g
  • Sodium: 68 mg
  • Fat: 5 g
  • Carbohydrates: 32 g
  • Protein: 3 g