I love muffins. Especially when they contain chocolate chips. And when they're incredibly moist.
I had a bunch of applesauce in the fridge so I decided why not try my pumpkin chocolate chip muffins with applesauce in them in place of the pumpkin? I tried it, and as you can see below, they turned out great.
Moist, delicious, and chocolate-chip-y.
Gluten Free Applesauce Chocolate Chip Muffins
- 1 Cup Sugar
- 1 Cup White or Brown Rice Flour
- 1/2 Cup Cornstarch
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon (optional)
- 6 Tablespoons Water, Hot
- 2 Tablespoons Flaxseed Meal
- 1 1/2 Cup Applesauce
- 1/4 Cup Oil
- 1 Cup Chocolate Chips
- Heat the water for about thirty seconds and then add the flaxseed meal to it and set it aside for ten minutes.
- Preheat oven to 400 degrees.
- In a medium size bowl measure the sugar, rice flour, cornstarch, xanthan gum, baking soda, baking powder, salt and cinnamon (if using), and whisk together.
- Add the flax-egg, applesauce and oil to the dry ingredients, and fold in until just combined.
- Fold in the chocolate chips and then scoop into wrapper lined muffin tins.
- Makes about 15 full size muffins or 30 or so mini muffins. Bake 15-18 minutes for full size, 10 for mini.
Adapted from my Pumpkin Chocolate Chip Muffin recipe.