Tuesday, July 30, 2013

Pumpkin Muffins with chocolate chips - gluten, egg and dairy free

Everyone in the family LOVED these muffins. Well, except for me because I can't have grains.  Sorry if you come here for the low-carb & grain-free recipes - this one is for the kid-lets.

Seriously, there was a lot of oohing and aahing from the girls. And hubby said "I want to try to make this recipe". What. Can you repeat yourself. WHAT DID YOU SAY? You want to bake something.

I think he is realizing that when I go back to work I won't be a cooking and baking machine anymore. And his year long siesta from the kitchen is coming to an end. 

Funny thing is, he doesn't even know how to get my recipes. Sigh. I think he follows my blog. Kinda. Sorta. But he is going to start because the girls requested that HE make a second batch. Yay.

In my daughter's pre-food sensitivity days, I used to make her a wheat, egg and sugar version of this recipe. So I started from there and then adjusted to make it gluten free (replaced the wheat with all purpose Robin Hood GF blend), egg free (Chia gel to the rescue), sugar free (coconut sugar) and dairy free (coconut milk, coconut oil and Enjoy life dairy free chocolate chips). 

I am so happy with how this turned out. And the kids were REALLY happy. A little too happy. They disappeared real quick. 

So if you or your little ones have sensitivities you are avoiding but can handle some grains and carbs then this might be the recipe for you................

(UPDATE - These went so quick I made them again - hubby got out of it again. I doubled the recipe and accidentally left out the Chia gel. They were awesome again. So feel free to skip the Chia if you don't have it. But since it is such an awesome super food leave it in if you can).

Gluten, Egg and Dairy Free Pumpkin Chocolate Chip muffins

by MamaChanty
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake breakfast snack gluten-free nut-free vegan pumpkin chocolate
Ingredients (12 cupcakes)
    Chia gel
    • 1 Tbsp ground Chia seeds
    • 1/4 cup water
    Dry ingredients
    • 1 1/2 cups all purpose gluten free flour blend (I used Robin Hood brand)
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp guar gum
    • pinch fine sea salt
    • 1 tsp pumpkin pie spice (or cinnamon if you don't have)
    Wet ingredients
    • 1/2 cup pure pumpkin puree
    • 1/2 cup unsweetened applesauce
    • 3/4 cup organic palm coconut sugar (or sweetener of choice)
    • 1/4 cup organic coconut oil, melted
    • 1/2 cup full fat canned coconut milk
    • 1 Tbsp vanilla extract
    • 1/4 cup Enjoy life chocolate chips
    Preheat oven to 325 degrees.
    Combine Chia gel and water. Let stand 5 minutes.
    Combine wet and dry ingredients seperately.
    Add Chia gel to wet ingredients and mix thoroughly.
    Add wet ingredients and chocolate chips to dry ingredients. Mix until just combined.
    Separate batter into 12 lined muffin tins.
    Bake for 30 or until a knife in the center comes out clean.
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