Fudgy Mini Muffins - Gluten Free, Dairy Free

If you take this same recipe and bake it in different vessels, you will yield different results. In a madeline pan, a gooey molten cake consistency is achieved, with a little crisp around the edges creating a nice texture variance. In regular sized muffin tins lined with paper, they end up also moist but not gooey. In the mini muffin tin, a perfectly sized cake-like treat. However you bake them, they are gluten free with the added benefit of being made with whole grain oat flour and unsweetened applesauce - these little bits of heaven are both wholesome and devilish, and I dare you to try to eat just .... six!

1/2 cup turbinado sugar
3/4 cup oat flour
1/3 cup cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/8 tsp. cinnamon
2 oz. mini chocolate chips, vegan chips or chopped chocolate pieces
1 cup unsweetened applesauce
1 1/2 tsp. pure vanilla extract

Preheat oven to 350 degrees.

In a medium mixing bowl, combine sugar through chocolate. Fold in applesauce and vanilla, just until flour is moist and incorporated. Using small ice cream scoop, fill non-stivk mini muffin tins evenly (about 20 tins will be almost full). Bake in center of oven for 20 minutes, rotating once. Allow to cool ten minutes then remove from tins and allow to finish cooling on a wire rack. Store in airtight containers.