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