Originally posted 2/18/2016
I have a very close friend that is gluten free. She inspired me to scour the web (mainly Pinterest) for a delicious, gluten free muffin recipe. Unfortunately (or fortunately depending on how you look at it), my house is filled with gluten filled goodies. I would love to have a recipe up my sleeve in case she comes over.
I came across Running with Spoons‘ recipe for Flourless Chocolate Zucchini Muffin. I have to preface this with the fact that the original recipe calls for flaxseed. I could not find flaxseed anywhere… so I researched* it. I learned flaxseed would make the muffin a bit chewier, so I decided to proceed without it!
*I googled it. I only looked at the first thing that came up. I will concede that my research strategy could have been better.I tend to like my desserts on the under baked, gooey side. That is not how I should have approached these muffins. I made the mistake of baking at 350 degrees instead of the suggested 375 degrees. I found that my muffins caved in a bit.
Overall these muffins were not my favorite. They were yummy and very chocolatey, but had consistency more similar to a brownie than a muffin. I would like to try another crack at these down the road. I will definitely update you with any suggestions and if you have any suggestion- please let me know!!