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