Soft, intense, and naturally delicious, the sugar-free and gluten-free chocolate muffins are the ideal choice for those who want a healthy dessert without sacrificing taste. Perfect for breakfast or a snack, they captivate with their cocoa aroma and soft consistency, even though they are made without traditional flours and refined sugars. A simple recipe suitable for the whole family, designed for those following a gluten-free diet or wanting to reduce sugars, but still want a moment of sweetness.
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 cup Greek yogurt
- 2 whole eggs
- 1/2 cup cocoa powder
- 1/4 cup honey (or maple syrup)
- 1 pinch salt
- 1 tsp baking powder
- 1/4 cup almond flour
Tools
- 1 Electric whisk
- 1 Muffin tin
Steps
In a bowl, lightly beat the eggs with the honey or erythritol until you get a light mixture.
Add the yogurt, mixing until smooth.
Incorporate the sifted unsweetened cocoa, almond flour.
Add the gluten-free baking powder and a pinch of salt.
Distribute the batter in the muffin liners, filling them about halfway.
Bake in a preheated static oven at 340°F for at least 20 minutes.
Do the toothpick test, remove from the oven, and let cool before serving.
For even softer muffins, add 1/2 mashed banana to the batter.
They keep for 2–3 days in an airtight container.
