Gluten-Free Chocolate Muffins
Indulge in the rich, chocolaty goodness of these delightful gluten-free chocolate muffins, crafted effortlessly with just four simple ingredients! Enjoy the natural sweetness of ripe bananas and the decadence of cocoa, all while keeping it sugar-free. Whip up a batch in no time and treat yourself to a guilt-free snack that’s as delicious as it is easy!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4- 4 ingredients
👨🍳 Instructions
- 1
Combine all ingredients
- 2
Bake until done
💡 Pro Tips
- ✓Use a blend of almond flour (40%) and tapioca starch (15%) with rice flour (45%) to create structure without xanthan gum, as tapioca provides elasticity while almond flour adds moisture and prevents crumbling.ingredient40% almond, 15% tapioca, 45% rice flour
- ✓Add 1 teaspoon of apple cider vinegar to activate baking soda and create lift in gluten-free batters, which lack the protein structure to trap gas naturally.technique1 teaspoon per batch
- ✓Bake at 375°F for exactly 18-20 minutes - gluten-free muffins overbake quickly and become dense because they lack gluten's moisture-retaining properties.timing375°F, 18-20 minutes
- ✓Use Dutch-processed cocoa powder instead of natural cocoa because its alkaline pH (7-8) works better with baking soda in gluten-free batters and produces deeper chocolate flavor.ingredientpH 7-8
- ✓Fill muffin cups only 2/3 full as gluten-free batters don't have the structural integrity to support full cups and will collapse or overflow during baking.technique2/3 full maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Gluten-Free Chocolate Muffins
Indulge in the rich, chocolaty goodness of these delightful gluten-free chocolate muffins, crafted effortlessly with just four simple ingredients! Enjoy the natural sweetness of ripe bananas and the decadence of cocoa, all while keeping it sugar-free. Whip up a batch in no time and treat yourself to a guilt-free snack that’s as delicious as it is easy!
📝 Ingredients
Serves 4- 4 ingredients
👨🍳 Instructions
- 1
Combine all ingredients
- 2
Bake until done
💡 Pro Tips
- ✓Use a blend of almond flour (40%) and tapioca starch (15%) with rice flour (45%) to create structure without xanthan gum, as tapioca provides elasticity while almond flour adds moisture and prevents crumbling.ingredient40% almond, 15% tapioca, 45% rice flour
- ✓Add 1 teaspoon of apple cider vinegar to activate baking soda and create lift in gluten-free batters, which lack the protein structure to trap gas naturally.technique1 teaspoon per batch
- ✓Bake at 375°F for exactly 18-20 minutes - gluten-free muffins overbake quickly and become dense because they lack gluten's moisture-retaining properties.timing375°F, 18-20 minutes
- ✓Use Dutch-processed cocoa powder instead of natural cocoa because its alkaline pH (7-8) works better with baking soda in gluten-free batters and produces deeper chocolate flavor.ingredientpH 7-8
- ✓Fill muffin cups only 2/3 full as gluten-free batters don't have the structural integrity to support full cups and will collapse or overflow during baking.technique2/3 full maximum