Gluten-free, dairy-free cocoa-macademia muffins for Valentines!
I made these and it was a hit with my kids. I decided to add an organic powdered sugar glaze, but just for the kids. For the adults (and without the glaze) it was just as delicious, moist and just enough sweet - and perfect as a substitute and a healthier treat for Valentines.
1 cup unsweetened apple sauce (I boiled a peeled, cubed organic red delicious apple for 5 minutes and blended it in a food processor)
3/4 cup of unsweetened almond milk
1 organic egg
¼ cup of maple syrup
¼ cup of coconut sugar
1 teaspoon of vanilla extract
1 cup of gluten-free flour mix (I used Bob’s Red Mill)
½ cup of unsweetened cocoa powder
½ teaspoon of sea or Himalayan salt
1 teaspoon of aluminum-free baking powder
1 teaspoon of baking soda
1 cup of dark chocolate in chunks or pieces
½ cup of macadamia nuts (in pieces – can be substituted by other nuts)
½ cup of dried raspberries (can be substitutes by other dried fruits)
Preheat oven to 375°F. Spray a muffin tray with nonstick coconut spray or use cupcake papers.
In a medium bowl whisk all wet ingredients (applesauce, milk, egg, maple syrup, vanilla extract) In another large bowl, mix all dry ingredients ( GF flour mix, cocoa powder, sugar, baking soda and powder and salt). Add wet into dry, mixing gently with a spatula. Fold in chocolate chunks, nuts and dried fruits.
Divide batter into muffin cups. Bake for 20 minutes. Let it cool or serve warm. If glaze is wanted, mix ½ cup of organic powdered sugar with 1 tablespoon of almond milk and glaze the top of muffin as wanted. Let it cool completely before serving.
Store leftover muffins in airtight container at room temperature for up to 3 days or freeze for up to 2 months.