Description
A delicious gluten free chocolate muffin recipe that is moist, fluffy, and full of chocolate flavor. Perfect for those with gluten intolerance or anyone looking for a tasty treat.
Ingredients
Scale
- 1¼ cups gluten-free all-purpose flour – choose a blend that already contains xanthan gum
- ½ cup unsweetened cocoa powder – aim for high-quality for a fudgy kick
- ¾ cup granulated sugar – or a lower-sugar alternative, if preferred
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs – substitute with flax eggs for a vegan-friendly version
- ½ cup dairy-free yogurt – Greek yogurt can be used if dairy isn’t an issue
- ⅓ cup melted coconut oil – vegetable oil can be used as a substitute
- ¾ cup dairy-free milk – almond, oat, or preferred choice
- 1 teaspoon vanilla extract
- ½ cup chocolate chips – optional, for extra chocolate flavor
Instructions
- Prep the Oven and Muffin Pan
Preheat oven to 350°F. Place liners in muffin pan. - Combine the Dry Ingredients
Mix flour, cocoa powder, sugar, baking soda, and salt in a bowl. - Incorporate the Wet Ingredients
Whisk eggs, yogurt, oil, milk, and vanilla. Fold into dry ingredients. - Add Optional Chocolate Chips
Stir in chocolate chips if desired. - Fill the Muffin Cups
Spoon batter into liners, filling three-quarters full. - Bake
Bake for 18–22 minutes, until a toothpick comes out clean. - Cool Down
Let muffins cool in pan for 5 minutes, then transfer to a rack.
Notes
Experiment with different variations like adding fruit, extra protein, or dairy-free options. Avoid overmixing the batter for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg