Gluten free double chocolate muffins, these are the bomb!
Have you ever tried to make Gluten free double chocolate muffins. None of my family are celiac but I enjoy gluten free baking a lot!
First off, just so that you know, these gluten free double chocolate muffins are the bomb.
It happens to be that I made a mistake and forgot to add the oil all together when making these gluten free double chocolate muffins. I thought they were ruined, but since I already placed them in the oven when I figured out that I forgot the oil, it was way too late to fix the mistake.
The only thing I could do at this point was to hope for the best and this recipe become a success.
I watched the chocolate muffins every minute while they were baking and they seemed fine even after I took them out of the oven. They look perfect to me. Then I thought, I bet they taste awful, they are probably rubbery and tough. To my surprise they tasted unbelievably good, and they didn’t feel as though anything was missing from them.
I think the fact that coconut flour has quite a bit of fat content is what saved the recipe. Thank goodness for me.
The only slight problem I had was that the chocolate muffins where somewhat hard to get out of the baking pan. I didn’t have any paper liners and even though I greased and floured the muffin pan I had trouble getting them out. Oh well, they were super good anyways.
So here you have this amazing recipe. Perhaps on my next batch I might add a couple of tablespoons of olive oil to make sure they come out perfect. That is, so that the muffins don’t stick to the pan and perhaps they are more spongy like or something :-)
Either way I think you will like the results. My family totally approved these gluten-free chocolate muffins, that is why I am posting the recipe here today!
Enjoy!
In case you want to check out my Gluten Free eBook that is already for sale for $3.95 here is the link. You can read more about it there.
What is in the Eat Good 4 Life, The Gluten Free E-book?
- A small guide on Celiac disease with some key resources.
- The book contains 4 chapters of brand new recipes which includes breakfast (5), main meals (10), salads (5), and desserts (5)
- Nutrition facts with carbohydrates and fat exchanges for each recipe included.
- Over 35 pages of recipes and full color photographs.
- Recipes that are full proof.
- 25 gluten-free recipes
- The e-book is on PDF format which can be viewed on your computer, iPad and iPhone.
Here is a sneak peek of some of the recipe in the book
These gluten free double chocolate muffins were just awesome. I am so glad they turned out perfect even though I forgot to add the oil :- ) I am so grateful for that because I hate wasting ingredients. Let me know if you get to try these. I hope, as much as we did, that you enjoy them too.
These muffins are plain sensational. I really hope you get to try them. If you do let me know how you like them :-)
PrintGluten free double chocolate muffins
Miryam's original recipe
Yield: 6 large muffins
Prep Time: 5-10 minutes
Cook Time: 20 minutes
Ingredients:
- 3 eggs
- 1/2 cup unrefined sugar
- 1/4 cup almond milk
- 1/4 cup cocoa powder
- 1/4 cup + 1 tbsp coconut flour
- 2 tbsp olive oil, I didn't add any to mine and they were fine
- 3/4 tsp baking soda
- 1 tsp vanilla extract
- 2 tbsp dark chocolate chips
- 4 oz 72% dark chocolate, chopped
Directions:
Preheat oven to 350F. Grease and flour, I used coconut flour, a 6 muffin baking pan. You can also use muffin paper liners which is what I will do next time. Set aside.
In a bowl, with a wire whisk, mix the eggs, sugar, vanilla, oil if using, and almond milk. Add the cocoa powder, coconut flour, baking soda and dark chocolate chips as well as half of the 72% chopped dark chocolate. Mix until well incorporated. Fill each cupcake hole and top each muffin with the remaining chopped dark chocolate.
Bake for 20-25 minutes or until a cake tester comes out clean. I baked mine for 20 minutes. Remove muffins from the oven and let the muffins completely cool on the baking pan. When they are cool, carefully remove them helping yourself with a knife to release them without breaking them if possible.
If you used muffin paper liners, remove muffins from the pan and let them cool on a wire rack.
Store in an air tight container for up to two days or freeze them and have them on the go when needed!
Nutrition facts calculated based on the recipe giving 6 large muffins and using no oil in the recipe.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
I have to try these!
These muffins look amazing! I’m always looking for good easy gluten free options because my neighber has to be on a gluten free diet. Thanks for sharing. :)
Wow, these look so good! I want to make them even though I don’t need to eat gluten free.
Such a great looking batch of muffins, Miryam! I love the flavor and I can’t believe they’re GF! Your cookbook looks really full of delicious and easy recipes, too. Great job!
It says in the instructions to add baking soda, but baking soda is not listed in the ingredients. How much baking soda should I use?
Thanks for letting me know :-) You need 3/4 tsp of baking soda. Thanks for visiting.
this looks so good and no oil! say what?
my mil is in town.. i can’t wait until she leaves so i can bake again.
i’m so mean.
:-)
Made them tonight. They were absolutely delicious! I subbed coconut oil for the olive oil and honey for the sugar. Thanks so much!
Super cool. Thanks for letting me know :-)
Whew! I’m amazed that these turned out so perfect sans oil…but good to know about the coconut flour! They look so lusciously delicious!
Muffins sticking to the pan = no fun at all!! These look amazing, nonetheless! I need to buy some coconut flour
always happy to stumble upon another gluten-free RD foodie!! your site is lovely and those muffins are mouth-watering…
Thanks so much :-)
Is it possible to substitute stivia for sugar??
Thank you:)
I think it may compromise the texture of it, but you can try it. Let me know if you do. Thanks for visiting.
Ooh, these look awesome! And yeah… muffins sticking to the pan stinks. Happy they still came out well! :)
Have you tried With 2 tbsp of extra Virgin coconout oil instead of olive oil? Really good!
No but I will next time I do it :-)
Can you do an amount substitution for using another flour instead of coconut flour?
I couldn’t bc coconut flour behaves completely different from other flours. You will also have to change the liquid ingredients and decrease their content. It would be an entire different recipe. Sorry I couldn’t be of more help. Thanks for stopping by.
Would I be able to add instant coffee to possibly make them into mocha chocolate muffins? I’m not quite sure if that could work with this recipe. I’d like to make them a bit more office appropriate. And although they look and sound delicious, something a little bit more sophisticated for the office seems right.
For sure. That sounds great. I think they will be better that way even :-) Thanks for stopping by.
Hello….I love your recipes but wish they weren’t all in grams for serving size.
..
I made these tonight (my first time baking with coconut flour) and they turned out wonderfully! I subbed coconut oil and they were so moist and delicious :)
That is awesome. I am glad they turned out good to your liking. I love baking w/ coconut flour. Everything turns out so moist with it!! Thanks for stopping by.