muffins

Dark Chocolate Kabocha Muffins by Lindsey | Dolly and Oatmeal


every year around this time i feel so overly done with winter.  whenever the new year begins it feels like such a long journey to the spring equinox, until there are longer days, more sunshine, increasingly warmer days, essentially.  but this year is different.  maybe because we have a babe now and all i want him to do is explore outside, breath fresh air, and be enveloped by sunshine..? it's no wonder that i reach for comfort in the form of food then, and chocolate in particular.  

while i usually grab some dark chocolate, mid-winter usually beckons for something a bit more indulgent.  i wish my metabolism were one that could tolerate eating baked goods on the regular, but alas, i could eat air and still gain a pound.  so i reserve those types of cravings for these cold, bleak days, when a few shreds of chocolate baked inside a cake-y muffin just seems crucial, ya know?  

these are by far my favorite muffin i've made.  i have to say that every time i use fresh as opposed to canned puree, i find the resulting texture one that can't be beat.  it's rich and velvety (something a canned variety has yet to ever yield), yet still light and airy.  i would say these are more on the cake-y side as opposed to a more hearty muffin.  either way, they've become quite the staple around here.  and if you're wanting to make a slightly healthier/less sugar version of them, eliminate the chopped chocolate, as to cut out some of the sugar.  but let's face it, no baked goods are ever going to be healthy, so why not go full tilt and keep those chocolate bits ;)

xo's friends   



dark chocolate kabocha muffins | gf & df

the kabocha puree can be substituted with any winter squash puree (butternut, acorn, pumpkin).  i would nudge you to try making these with fresh puree, but if you're in a pinch canned puree will do.   

| makes 12 large muffins |

  • 1 1/4 cups fine brown rice flour
  • 2/3 cup coconut sugar
  • 1/2 cup almond flour, plus more for topping
  • 5 tablespoons raw cacao powder (or cocoa powder)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsweetened almond milk 
  • 1/2 cup coconut oil, melted
  • 1/2 cup kabocha squash puree*
  • 2 large free range eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cup chopped dark chocolate
  • cacao nibs for topping

*kabocha squash puree: preheat oven to 400°F and line a baking sheet with parchment.  cut the squash in quarters, remove the seeds.  rub the flesh side with a bit of coconut oil and place face down.  cook until fork tender, about 35-40 minutes.  let the squash cool until it is ready to handle.  scoop flesh out and allow to cool completely before using or storing it.



method

  1. preheat oven to 350°F and line a 12-cavity muffin tin with liners.
  2. in a large mixing bowl, whisk together all of the dry ingredients.  in another large mixing bowl, whisk together the wet ingredients until mixed.  add the dry ingredients to the wet a little at a time until combined.  then fold in the chocolate.
  3. evenly distribute the batter into the muffin tin, filling each cavity 3/4 of the way.  top with a sprinkle of almond flour and a small sprinkle of cacao nibs.
  4. bake in the center of your oven until a cake tester comes out clean, about 28-34 minutes.  cool on a rack for 15 minutes, then remove muffins and let them cool completely before eating.  leftover muffins can be stored in an airtight container at room temperature for up to 3 days.

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soda bread muffins w/ whiskey soaked currants by Lindsey | Dolly and Oatmeal


every christmas morning, for as long as i can remember my brother and i would wake up, go downstairs and find a full spread of cookies and fruit on the coffee table in our living room.  as a child i was so excited to rip through my presents and see what santa left me that i didn't pay much mind to what was on the table. but as i got older i appreciated the quiet morning with my family sitting around and enjoying each others company. through the years the cookie-filled coffee table transformed into a more substantial morning meal which included eggs and on occasion my dad's pancakes.  my mom and i looove irish soda bread, so much so that we have made it a new tradition to add it to our christmas morning routine.  last year i attempted a gluten free version of it using oat flour with a so-so result (i'm not giving up on this, it's still a work in progress!); it resembled a somewhat large disk, much like a hockey puck.   this year i tested a series of soda bread's all yielding a very dry and crumbly bread.  then there was one morning when i had all of 1 egg left, i thought to myself that if this didn't work i would wait until another time to attempt the bread again.  i mixed my wet ingredients into the dry, i stirred and stirred but the dough was more of a batter, i tasted the raw batter, and it was too good to throw away.  i knew that if something could contain the runniness of the batter it could possible be good.  so i grabbed my muffin tin, threw some liners in and baked those little effers up! 

these are truly my favorite muffins, like ever!  they're a little different than a traditional soda bread in that a) they're in muffin form (duh), and  b) they're super moist.  the coconut milk lends a rich and velvety texture, while the apple cider vinegar gives them that buttermilk tang.  while i'm not a big fan of fried fruit, i do love me some currants, especially when they've been soaking in bourbon whiskey and get all plump and boozy. we have a distillery just around the corner from us called Cacao Prieto, and they've got some pretty epic liquor.  we have a little bottle of their house-made bourbon sitting around for special occasions. what's a better occasion than to use it to booze-up christmas morning baked goods!?  i know these cannot compare to some of crazy beautiful cookie or holiday cakes out there, but if you share my appreciation for soda bread you may understand my utter excitement over these! wishing you all a very happy holiday! peace + love xo



soda bread muffins w/ whiskey soaked currants (gluten free + dairy free)

makes 10 muffins

  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 1/2 arrowroot flour
  • 1 tablespoon coconut palm sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 1 organic egg
  • 3/4 cup full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 1/4 dried currants
  • 1 tablespoon bourbon whiskey


instructions

  1. place dried currant in a small bowl with the whiskey, soak for at least an hour, until currants are plump and most of the liquid is gone
  2. preheat oven to 350°, grease or line muffin tin to hold 10 muffins
  3. in a large bowl, whisk the dry ingredients until combined
  4. in a large measuring cup combine the coconut milk with the vinegar and let the mixture rest for 5-7 minutes - until bubbles form on the surface.  once bubbles have formed, whisk in the egg and the soaked currants
  5. add the wet mixture to the dry and stir to combine.  fill 10 muffin holders 3/4 of the way up.  bake in the middle of the oven for 30-35 minutes, until tops are lightly browned and a cake tester comes out clean
  6. let the muffins cool a bit, eat while warm and enjoy with a cozy cup of tea (or some more bourbon)

mango poppy seed muffins by Lindsey | Dolly and Oatmeal

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when frank lived in the city he would often take me to his neighborhood coffee shop, third rail coffee.  we would go in early on a saturday morning and have a coffee and a muffin before the nyu students descended upon us.  each time we got a muffin they were different, with various fruits, nuts, and added flavors. sometimes they would have: cranberry-peach, raspberry-chocolate, pumpkin-pecan-apple, and bran with mango and raspberries.  each time we ate one of those yummy muffins they were spot on - despite the fact that some of the concoctions were a little "out there."  we found out they were made at blue sky bakery, in brooklyn. now that we live in brooklyn, you would think we would go there everyday. we don't. haven't been there once.  one day we will...something to look forward to.  in any event, the muffins before you are inspired by the muffins at blue sky bakery.  i tried to combine 2 ingredients that are uncommon but complimentary at the same time. i found that the end product was super satisfying in my quest for weird. hopefully you will agree.

this recipe calls for almond flour.  i used honeyville, because it is a finer grind of almond flour than bob's red mill, and therefore bakes with better results.  you can use bob's red mill but may find that your muffin will be more dense.  alternatively, you can use the mango and poppy seed combination in a muffin recipe of your own.  i use it here, with almond flour, because it is what my body tolerates.  lastly, i used honey as a sweetener, but feel free to substitute that with agave nectar.

adapted from Elana's Pantry

:: makes 4 muffins ::

1 cup almond flour

2 eggs

1 tablespoon + 1 1/2 teaspoons raw honey

1 tablespoon poppy seeds

1 quarter mango cut into pieces

1/4 teaspoon baking powder

1/2 teaspoon apple cider vinegar

a pinch of fine grain sea salt

:: directions ::

preheat the oven to 350°

•line a muffin tin with paper holders

•cut one side of the mango. slice and cut into cubes or slices - set aside

•combine the almond flour, baking soda, and salt - combine with a whisk

•mix the eggs with the honey and then add the apple cider vinegar

•next, add the flour mix to the wet mix and combine

•using a spatula, fill tins a quarter of the way up with batter

•arrange the cubes or slices of mango, then divide the rest of the batter to fill the muffin tin

bake for 16-20 minutes, depending on your oven

let cool for 30 minutes before devouring

:: enjoy ::

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