Hello friends
Today a recipe for gluten-intolerant people here is a delicious version that will really suit everyone, a valid alternative for those who cannot give up sweets, even having to adapt due to gluten intolerance or allergies.
Gluten-free Chocolate Muffins are soft cakes rich in flavor suitable for breakfast, an afternoon break, or any other time of the day, there is always a good reason to enjoy these delicious muffins.
I made these little treats for friends who have this gluten intolerance, they are easy to prepare by using flours that do not contain gluten, I used almond flour and potato starch, if you have lactose issues, buy lactose-free butter or substitute it with seed oil.
For those without intolerances, you can also try Coconut and Yogurt Scented Muffins – Muffins with Hazelnut Cream and Pistachio – Muffins with Lemon and Fruit Cream – 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 the gluten-free chocolate muffins
- 7 oz almond flour
- 1.75 oz potato starch
- 5 oz butter
- 2 eggs (medium)
- 1 tbsp unsweetened cocoa powder (heaping)
- 1 orange zest (grated or vial)
- 5 oz sugar (or erythritol or (30 drops of Diete.Tic))
- 1 packet baking powder
- 6.3 oz dark chocolate
- to taste chocolate chips
Tools
- 1 Bowl
- 1 Wooden spoon
- 2 Muffin trays
- 12 Baking cups
- 1 Oven
Steps for preparing the muffins
If you don’t have almond flour, you can finely grind whole almonds with the skin in a mixer.
In a bowl, pour all the dry ingredients: almond flour, potato starch, sifted unsweetened cocoa powder, and baking powder, mix well and then add sugar or, if you prefer, replace it with the sweetener of your choice.
Then add the eggs, grated orange or half a vial of orange aroma and the softened butter, (or substitute with 130 ml of seed oil) mix well with a spoon or a whisk until you get a smooth, lump-free dough.
With a knife, coarsely chop the dark chocolate on a cutting board, add it to the dough, and mix everything well.
Position the paper muffin cups inside the spaces of the trays, and with a spoon pour the dough into the cups filling them a little more than halfway.
Pour chocolate chips on top, white or dark, and proceed to baking.
Bake the muffins in a preheated oven at 340-356°F for about 18-20 minutes.
The cooking time depends on the power of your oven, adjust by eye, or by doing the toothpick test, after 18 minutes, insert a toothpick into a muffin; if it comes out dry, it means it’s perfectly cooked, try not to touch the moist part of some chocolate piece, adjust whether to continue baking or remove from the oven.The gluten-free chocolate muffins are ready, let them cool and then serve!
Here’s the inside, soft and chocolaty!
STORAGE
These muffins keep for a maximum of 2-3 days under a glass dome or in an airtight container.
If desired, you can also sprinkle them with powdered sugar.
FAQ (Questions and Answers)
What if I don’t have muffin trays?
You can simply place the cups on a baking sheet.
Can I make a cake or ring-shaped cake?
Yes, of course, you can pour the batter directly into a greased or parchment-lined cake or ring-shaped mold. The baking time extends beyond 30 minutes, always do the toothpick test!
Can I replace butter with oil?
Sure, if you also have lactose intolerance issues, replace with 130 ml of seed oil, or with lactose-free butter.
