Author: Kathy
I had suffered with and intolerable itchy rash for over twenty years before one astute doctor told me that I may be gluten intolerant. She convinced me to try a gluten free diet for six weeks to see what happened, and after two weeks on a completely gluten free diet my rash had completely disappeared. Although not officially diagnosed, we decided that I had been suffering from Dermatitis Herpetiformis a form of Celiac disease. I now gladly eat gluten free to avoid the intense itching. Of course one of the things someone misses on the restrictive diet is truly good pastries and desserts. I found a recipe for Low Fat Chocolate Muffins in a “Health” magazine and it has become my favorite substitute for brownies. It calls for oat flour which the Celiac Sprue Association has as a questionable flour. It seems that some people with Celiac can tolerate oats and some can’t. Another flour such as rice flour or a commercial blend would work as well.
Delicate and soft muffins. Great even if you’re not gluten free.
Ingredients
- 1 cup applesauce
- 1 tsp canola oil
- 1/2 cup turbinado sugar (or plain sugar)
- 1 tsp vanilla
- 1/4 tsp almond extract
- 3/4 cup oat flour or other suitable flour
- 1/3 cup cocoa
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350.
- Mix first five ingredients and set aside.
- Mix remaining ingredients and blend liquid ingredients into dry.
- Grease eight muffin cups and divide batter evenly between each cup.
- Bake for 20-22 minutes turning the pan after 10 minutes. Let cool before removing from pan.
- These freeze well.