Hello friends
Today a recipe for those intolerant to gluten, here’s a delicious version that’s truly suitable for everyone, a valid alternative for those who can’t resist sweets, even if they have to adapt due to gluten intolerance or allergies.
Gluten-Free Chocolate Muffins are soft, flavor-packed mini cakes perfect for breakfast, an afternoon break, or any other time of the day, there’s always a good reason to enjoy these delightful muffins.
I made these little cakes for some friends who have this gluten intolerance, they are easy to prepare, just use flours that do not contain gluten. I used almond flour and potato starch, if you have lactose issues, buy lactose-free butter or substitute with seed oil.
For those without intolerances, try also Coconut and Yogurt Muffins – Hazelnut and Pistachio Cream Muffins – Lemon Cream and Fruit Muffins – Cocoa and Cherry Muffins
I ALSO RECOMMEND THESE GLUTEN-FREE AND LACTOSE-FREE RECIPES
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gluten-Free Chocolate Muffins
- 2 cups almond flour
- 7 tbsps potato starch
- 10 tbsps butter
- 2 eggs (medium)
- 1 tbsp unsweetened cocoa powder (heaping)
- 1 orange zest (grated or vial)
- 3/4 cup sugar (or erythritol or (30 drops of Diet.Tic))
- 1 packet baking powder
- 6 oz dark chocolate
- to taste chocolate chips
Tools
- 1 Bowl
- 1 Wooden Spoon
- 2 Muffin Pans
- 12 Cupcake Liners
- 1 Oven
Steps for Preparing the Muffins
If you don’t have almond flour, you can grind whole almonds with the skin in a mixer.
In a bowl, pour all the dry ingredients: almond flour, potato starch, sifted cocoa, and baking powder. Mix well, then add sugar, or replace it with your preferred sweetener.
Next, add the eggs, grated orange or half a vial of orange flavor and the softened butter, (or substitute with 1/2 cup of seed oil), mix well with a spoon or whisk until you get a smooth batter without lumps.
With a knife, chop the dark chocolate roughly on a cutting board, add it to the batter, mix, and blend well.
Place the muffin liners inside the muffin pan spaces, and use a spoon to pour batter into the liners, filling them a bit more than halfway.
Add chocolate chips, white or dark, on top and proceed to baking.
Bake the muffins in a preheated oven at 340-356°F for about 18-20 minutes.
Baking time depends on your oven’s power, judge by eye, or use the toothpick test after 18 minutes. Insert a toothpick into a muffin; if it comes out dry, it’s perfectly cooked. Make sure not to hit a moist chocolate piece to check if you need more baking time or if it’s done.The gluten-free chocolate muffins are ready, let them cool and serve!
Here’s the inside, soft and chocolatey!
STORAGE
These muffins keep for up to 2-3 days under a glass dome or in an airtight container.
If desired, sprinkle with powdered sugar.
FAQ (Frequently Asked Questions)
What if I don’t have muffin pans?
You can place the liners directly on a baking sheet.
Can I make a cake or bundt cake?
Yes, of course, you can pour the batter directly into a greased or parchment-lined cake or bundt pan. The baking time will exceed 30 minutes, always use the toothpick test!
Can I substitute butter with oil?
Certainly, if you also have lactose intolerance, replace it with 1/2 cup of seed oil, or with lactose-free butter.
