gluten free muffins

Gluten-free Chocolate Muffins

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These Gluten-free Chocolate Muffins are also dairy and egg free! Packed with banana and pumpkin, as well as chocolate chips, these muffins are fudgy, delicious and healthy!

gluten-free chocolate muffins.

I have been neglecting my blog for quite some time now and I am just squeezing in time here to post this recipe that I created because it really is share-worthy! I really have such respect for blog-owners who post regularly, because I really have no idea where to find the time! Baking is something I love to do and I do bake often, but at the end of the day, where is the time to write about it? No seriously, please tell me! It’s also a talent to know what to write, and I really have to work on that too! So I guess this blog is a blind-spot for me! If only I could make a cookbook and leave it at that! Maybe I will figure it all out one day!

Healthy Muffins Strike again!

I created this recipe with nutrition in mind so I added both banana and pumpkin. I used a mix of gluten blend flour and oat flour in this recipe. The mix of the two creates a perfect fudgy muffin!

Just Egg

A product that is not at all “just eggs”, in fact, it is egg-free! As someone with an egg sensitivity, I have welcomed this product into my life with such happiness that I could enjoy breakfast sandwiches and scrambled eggs again! It doesn’t taste exact, but I think it is close enough that it is perfect! I used liquid JUST Egg in these gluten-free chocolate muffins. It worked perfectly as an egg replacement!

JUST Egg
JUST Egg plant egg made from mung beans!

Dairy Free

Another big allergen and sensitivity, I wanted to make these gluten-free chocolate muffins dairy-free as well, so I used Milkadamia. I like the taste of milkadamia the best out of all of the nut milks, so I use it in a lot of my baking. Of course this recipe is versatile and other milk types can be used instead!

Gluten-free Chocolate Muffins

Kari Taillon
Fudgy and Nutritious Gluten-free Muffins
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 15 muffins
Calories 228 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 2 Whisks
  • 1 kitchen scale
  • 1 spatula
  • 15 paper baking cups
  • 2 muffin trays

Ingredients
  

  • 100 grams oat flour just over 1 cup
  • 140 grams gluten-free blend flour just under 1cup
  • 60 grams dutch processed cocoa powder 3/4 cup
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 130 grams pureed pumpkin
  • 90 grams mashed banana
  • 100 grams non-dairy milk I used milkadamia
  • 200 grams pure honey just under 2/3 cup
  • 56 grams JUST Egg Just under 1/4 cup
  • 50 grams extra virgin olive oil 1/4 cup
  • 1 tsp pure vanilla
  • 250 grams non-dairy chocolate chips about 1.5 cups

Instructions
 

  • Preheat your oven to 350 and prepare a muffin tin. This recipe makes 15 muffins, so you will need two. You can use paper liners or just grease the muffin cavities.
  • Measure out all of your ingredients. I strongly reccomend using a kitchen scale for the best outcome, but if you don't have one, measure to your best ability with measuring cups.
  • In a medium mixing bowl, combine all of your dry ingredients (minus the chocolate chips) thoroughly with a whisk.
  • In your large bowl, whisk all of your wet ingredients together thoroughly.
  • Pour your dry ingredients into your wet ingredients and with a silicone spatula, gently mix together.
  • Add in the chocolate chips and gently combine. Combine well, but don't overmix!
  • Spoon the mixture into the muffin cavities filling them almost fully.
  • When all of the mixture is used, put about a tablespoon of water in the empty muffin cavities to ensure even baking.
  • Place on the middle rack in your preheated oven and bake for 20-23 minutes, checking for doneness with a toothpick.
  • When fully baked, remove the muffins from the tin and cool completely on a cooling rack
  • Enjoy when fully cooled!

Notes

*This batter is pretty thick, so easily scoopable with a spoon.
*May yeild more or less muffins depending on muffin cavity capacity.
*Baking times may vary to different ovens.
*Store at room temperature in air-tight container for 1-2 days and then move them to the fridge.
*You can freeze these muffins for up to three months! Texture and quality may change after freezing!
*Calorie information is calculated on Very-well fit and there may be slight variences.
Keyword chocolate muffins, dairy-free muffins, egg-free muffins, fudgy muffins, gluten-free muffins, healthy muffins, refined sugar free
fudgy healthy muffins
This picture kind of makes them look dry, but they are far from that! They are super fudgy and delicious!

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