Gluten-Free Chocolate Muffins

Beth Asaff
Gluten free chocolate muffin

If you need to avoid gluten due to Celiac disease or a gluten intolerance, there is no need to give up your favorite foods like chocolate muffins. This gluten-free recipe uses a blend of safe flours for a rich, chocolate muffin that will satisfy any chocolate craving.

Gluten-Free Chocolate Muffin Recipe

These muffins need a high-protein flour for a base. This recipe uses buckwheat, but you can substitute almond or quinoa flour as well.

  • Makes 12 muffins
  • Prep time: 10 minutes
  • Bake time: 20 minutes
  • Oven temp: 375 degrees

Ingredients

  • 1/2 cup buckwheat flour
  • 1 cup sorghum flour
  • 1/4 cup millet flour
  • 1/4 cup potato starch
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon nutmeg
  • 1 cup light brown sugar
  • 1/4 cup olive oil
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup chocolate chips

Instructions

  1. Whisk together the buckwheat, sorghum, millet, potato starch, baking powder, baking soda, sea salt, xanthan glum, nutmeg and sugar in a large bowl.
  2. Slowly add the oil, milk and eggs, mixing well to combine. The batter should be very thick.
  3. Fold in the chocolate chips.
  4. Spoon the mixture into a greased muffin tin and bake at 374 degrees for 20 minutes.
  5. Remove from the tin as soon as possible when done baking to avoid the bottoms getting overcooked.

Modifications

These muffins can easily be made vegan by making the following substitutions:

  • Swap out the milk for rice milk. You may have to add up to 1/4 cup more if the batter gets too thick.
  • In place of the eggs, use 1/4 cup water with 1 tablespoon egg replacer and 1/4 teaspoon vinegar.
  • Use vegan chocolate chips.

Satisfy Your Sweet Tooth

These rich chocolate muffins are sure to satisfy anyone's sweet tooth. Add them to your gluten-free diet and enjoy the sweeter things in life.

Gluten-Free Chocolate Muffins