Today is bittersweet. It’s the end of my summer “vacation”. Tomorrow, I start my new job and my weeks will become extremely busy. Going from zero hours of work per week to 40 is going to be quite the adjustment, both for me and this little guy.
He’s gotten quite clingy to me since I have been home a lot with him this summer, something he has not been used to for quite a few years. Hopefully he’ll just nap all day and barely miss me, although I might have to put up with some sad eyes in the morning.
I digress. Even though this day is bittersweet in the sense that all my weekdays will no longer feel like weekends, my weekends will now be all the more relaxing since it will definitely be a change to my weekly routine. Plus, I am excited for my new job to start, although I am extremely nervous as well for the unknown and of having to learn a lot of new things. And the pressure of this being a real position – hopefully it can all come naturally and not too much thrown at me right off the bat!
Well, as this marks the unofficial end to my summer, of course I would spend some of it in the kitchen! Kinley, Crosby and I were headed to go sailing on Lake Michigan this afternoon with Mom and Dad, but the darn weather did not look like it was going to cooperate so we ended up turning around. But even though the weather decided not to cooperate, at least these chocolate muffins did! I found a recipe on the blog, Cookie Madness, and adapted it to be gluten free. I also took out the chocolate chips called for in the recipe to try and make these not-so guilty!
Gluten Free + Vegan Chocolate Muffins
- 3/4 c sorghum flour
- 1/2 c millet flour
- 3/4t xanthan gum
- 1/4 c unsweetened cocoa powder
- 1/2t baking soda
- 1/2t baking powder
- 1/2t salt
- 1/4c -1/2c maple syrup*
- 3/4c non-dairy milk
- 1/2t vanilla extract
- 1T unsweetened natural applesauce
- 1T grapeseed or vegetable oil
*I used 1/4c of maple syrup in the recipe and thought it was a nice level of sweetness, but it you generally like muffins and baked goods sweeter you can up the syrup quantity.
1. Preheat your oven to 350′.
2. Sift together the flours, cocoa powder, xanthan gum, baking soda, baking powder and salt.
3. Mix the maple syrup, milk, vanilla extract, applesauce and oil.
4. Pour the wet ingredients into the dry and mix until fully incorporated.
5. Spoon into roughly 9 cupcake wrappers and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Packing these for with my lunch will definitely help me get through my 8 hour work days! These are fantastic as-is, but I think you could even pass these as a cupcake with adding chocolate chips in the batter. A nice topping of a spoonful of either coconut butter or almond butter couldn’t hurt a thing either :).