Gluten-Free Chocolate Muffins

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www.theconsciousplantkitchen.com

These Gluten-Free Chocolate Muffins are simple and delicious muffins that don't taste like gluten-free muffins. They are soft, moist, and airy, with a delicious chocolate flavor and made with just 5 ingredients.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/gluten-free-chocolate-muffins/ or scan the QR code here ➡️

Prep Time8

Cook Time22

Total Time30

Servings: Muffins

Calories: 187.9kcal

Author: Carine Claudepierre

Ingredients

1 cup Self-Rising Gluten-Free Flour (note 1)
½ cup Almond Flour (note 2)
½ cup Unsweetened Cocoa Powder (note 3)
1 cup Soft Brown Sugar (note 4)
1 ⅓ cup Soy Milk full-fat (note 5)

Optional

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Spray them with cooking oil spray. Set aside.
In a mixing bowl, whisk gluten-free self-rising flour, almond flour, unsweetened cocoa powder, soft brown sugar, and salt—if used. Whisk very well to break up any lumps of soft brown sugar, or flour.
Pour soy milk, and vanilla extract, if used. Whisk to combine and form a smooth chocolate muffin batter.
Let the batter rest for 5 minutes at room temperature, to let the starch from the gluten-free flour absorb the liquid.
Stir again a few time and If you like, fold in chocolate chips and stir to incorporate evenly.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins on the center rack of the oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.
Let them cool down on a cooling rack.

Notes

Note 1: You can make 1 cups of self-rising gluten-free flour with 1 cup of all-purpose gluten-free flour (make sure you use one with added gum like Bob's Red Mill's) and stir in 2 1/2 teaspoons of gluten-free baking powder.

Note 2: Almond meal works too but the texture will be a bit gritty.

Note 3: Use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins are too sweet.

Note 4: Soft brown sugar adds moisture to the muffins, but if you prefer other granulated sweeteners like coconut sugar or sugar, they will work as well.

Note 5: Make sure you use regular unsweetened plant-based milk for the best texture. Regular means not low-fat milk. You can use almond milk or oat milk, but the muffins are a bit dry with them. If you want to use these milk, swap 1/3 cup of plant-based milk for 1/3 cup of light olive oil or for 1/3 cup of canned coconut cream.

Nutrition