Flourless and lactose-free light chocolate muffins. Craving a super chocolaty yet still healthy dessert? Well then, you have to try these chocolate muffins! Soft and delicious with a rich dark cocoa batter that melts in the oven or air fryer heat, resulting in a super indulgent treat.

Today we’re making these delicious chocolate muffins, make sure to try them as you will impress all your guests, and they are made in no time!

I created this recipe to meet many needs and questions posed by those who have followed me for years.

It’s a recipe based on and created for those with gluten, lactose, and sugar issues. Of course, certain steps can be modified but not completely altered.

I used erythritol, which can be replaced with simple sugar, same for the milk, I used plant-based but it can be substituted with dairy milk.

Here is the base of these muffins which doesn’t have flour but is made with quinoa. Although not a true cereal, quinoa is classified in the third fundamental food group, foods primarily rich in starch, and therefore calories, dietary fiber, and some minerals and vitamins; it also contains proteins of medium biological value.

Compared to most cereals, quinoa contains more protein, calcium, phosphorus, and iron. It is also gluten-free.

It is considered suitable for all diets; however, its relevance in the diet may vary based on the nutritional status of the individual. It is suitable for a celiac’s diet.

So, what do you say? Few calories, but lots of taste! Then go ahead, turn on the ovens and get ready to bake!

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 12 Pieces
Cooking methods: Electric Oven, Air Frying
Cuisine: Italian
Seasonality: All Seasons

196.44 Kcal

calories per serving

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Energy 196.44 (Kcal)
Carbohydrates 30.23 (g) of which sugars 3.08 (g)
Proteins 5.61 (g)
Fat 13.88 (g) of which saturated 2.75 (g)of which unsaturated 8.82 (g)
Fibers 4.00 (g)
Sodium 123.83 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Chocolate Muffins

1 3/4 cups quinoa
1 3/4 cups water
3 eggs (medium, room temperature)
1/2 cup vegetable oil (sunflower)
1 cup erythritol (or 3/4 cup granulated sugar or cane sugar)
3/4 cup unsweetened cocoa powder (or gluten-free)
1/3 cup soy milk (or dairy milk)
1 tbsp baking powder (gluten-free or regular)
1 pinch salt
to taste dark chocolate chips (gluten-free with very little sugar)
to taste baking spray (or lactose-free, gluten-free butter and flour)
to taste powdered sugar

Tools

Muffin Pans
Air Fryers

Steps

Chocolate Muffins

Rinse the quinoa thoroughly under running water.
Place it in a pot with 1 3/4 cups of water and a pinch of salt.
Bring the quinoa to a boil and let it simmer on low heat with the lid on for about 15 minutes. Stir occasionally during cooking.
It must dry very well and absorb all the water
Let it cool.
Let it cool completely.
Preheat the static oven to 356 °F.
Mix the unsweetened cocoa with the baking powder.
The quinoa is completely cool now, add the erythritol (or sugar), the 3 eggs, oil, cocoa powder, and sifted baking powder, and blend everything with an immersion blender.
You need to obtain a very creamy mixture.
Add the milk.
Mix.
For the mold, I used a baking spray with a thin layer of gluten-free flour, but you can also use paper liners.
Distribute the batter into the muffin molds.
Spread dark chocolate chips on each muffin.
Bake the muffins in the center of the oven for about 30/35 minutes.
Air fryer cooking: Cook at 320°F for about 16/19 minutes, until the treats are slightly golden on top and a toothpick test returns dry.
(Times may vary depending on the type of air fryer you use and how much you filled the molds, so check).
Test for doneness with a toothpick.
Serve them warm or cold, sprinkled with powdered sugar.
Enjoy your meal.

Tips

The three main varieties of quinoa you find on the market are white, red, and black.

All three can be used for savory or sweet preparations. You can purchase them both in organic stores and supermarkets. Besides the grains, flakes are available, ideal for breakfast; the flour, which is used in combination with other flours for making baked goods; the plant-based drink offered as an alternative to dairy milk; pasta to use when you want a gluten-free first course reminiscent of traditional dishes of our country; cookies, bars, and snacks ideal for breakfast or as a snack.

Always check each oven as they have their timings.

If you enjoyed this recipe, click on many stars, thank you very much.

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