Gluten Free Chocolate Muffins
These gluten free chocolate muffins are one of my favourite ways to sneak vegetables into my children’s diet. My youngest is a very picky eater and because she won’t eat much in the way of unmasked fruit and vegetables, I feel compelled to trick and deceive her on an almost daily basis. I’m not ashamed to admit that I sneak plenty of cauliflower into these muffins!
Sweetened with date paste, these gluten free chocolate muffins contain healthy ingredients such as dates, olive oil, cauliflower, antioxidant rich cocoa powder, and oat flour (just put rolled oats in a food processor and process for 2 minutes to make your own oat flour).
A good thing about this recipe is you can easily substitute the cauliflower for some other fruit or vegetable, and it always turns out really well. The only caveat is the fruit or veg you use must be soft enough to blend, so if you’re using a hard vegetable like carrots or beets, be sure to cook them until they’re soft first, that way they can be blended right into the batter.
Keep in mind the end result will be sweeter if you use fruit and less sweet (but still sweet enough) if you use veg.
In addition to cauliflower, I’ve tried this recipe with beets, carrots, banana, and even watermelon, believe it or not, and they all turned out really well. You can also feel free to mix a few types of fruit/veg together to maximize your variety of vitamins and nutrients. Anything goes, as long as it’s all soft enough to blend! These muffins always turn out great, and my daughter gets a nice variety of fruit and vegetables, unbeknownst to her. And I get a delicious treat even though I’m willing to eat a vegetable in its natural state.
Gluten Free Chocolate Muffins Recipe
2 cups oat flour
2 teaspoons baking powder
2 cups chopped cooked cauliflower (or substitute for a different vegetable or fruit)
1 1/4 cups date paste (see my date paste recipe for instructions)
1/3 cup olive oil
1 teaspoon vanilla extract
1/2 cup cocoa powder
Combine soft fruit/veg, eggs, date paste, vanilla, olive oil and cocoa powder in a large mixing bowl and use an immersion blender to blend ingredients until smooth. Add the oat flour and baking soda and stir until combined. Spoon batter into muffin cups and bake at 350 degrees Fahrenheit for 28 minutes. Makes 12 chocolate cauliflower muffins.