Chocolate Muffins (gluten-free + grain-free)

Chocolate-Muffins

Kevin’s Mom, Renee, was here visiting for a 2 week stint before she made her way to Germany to visit Kevin’s sister. During Renee’s time here, we got to celebrate her birthday. Instead of getting her a gift that she’d have to lug around with her on her trip, Kevin and I made a batch of grain-free cupcakes topped with my fudge frosting.

I think Renee worries that Kevin and I are missing out on all the fun stuff because of our gluten-free, dairy-free eating style.

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Making a batch of deliciously decadent cupcakes proves that us gluten-free, dairy-free, grain-free, nut-free folk aren’t missing out on any of the fun.

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And… she loved them! Even had them for breakfast each day following her birthday.

With the frosting, the cupcakes were light, fluffy and fudge-packed.

Without the frosting, the cupcakes totally passed as a muffin. A gluten-free chocolate muffin under 200 calories and loaded with fiber. Sure they weren’t as fudgy without the frosting, but they were darn good!

So today, I wanted to share the base of this delicious recipe with YOU. Either enjoy them on their own as a muffin (maybe add in some dairy-free chocolate chips) or top them with my fudge frosting and serve them up at your next birthday party!

Grain-free Chocolate Muffins (6)

Adapted from Cupcake Project

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4.9 from 10 reviews
Chocolate Muffins (Gluten-free + Grain-free)
Author: 
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
If you love chocolate, you're going to adore these gluten-free chocolate muffins. Rich, moist and chocolately, these muffins are a chocolate-lover's dream.
Ingredients
Dry:
Wet:
  • ¼ cup non-dairy milk
  • 2 tablespoons egg whites
  • 2 tablespoons grape seed oil
  • 1 teaspoon pure vanilla extract
  • ¼ cup boiling water
Instructions
  1. Preheat oven to 350F and line a 6-cup muffin tin with paper liners. Set aside.
  2. Add flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to mix thoroughly.
  3. Add wet ingredients; milk, egg white, oil and extract.
  4. Mix thoroughly, then add boiling water. Stir completely.
  5. Let sit for 1 minute, then pour into prepared paper liners.
  6. Bake in preheated oven for 23- 25 minutes, or until toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to using chickpea flour but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.
Notes
Sugar - I used demerara sugar for this recipe. I'm sure you could use an equal amount of coconut sugar.
Vegan and egg-free - I'm sure that you could try making this recipe vegan or egg-free by replacing the egg whites with 2 teaspoons of ground flax seed and 4 teaspoons of warm water. Let sit for 5 minutes, then use in recipe. I have not tested this, but it's where I would start. That, or an equal amount of apple sauce or banana puree.
Baking soda and baking powder - if you are going to use conventional baking powder or baking soda (not the Ener-G brand), reduce the measurements by half than what it calls for in the recipe.

View nutrition information (once on page, scroll down)

Chocolate-Muffins2

Preheat oven to 350F and line a 6-cup muffin tin with paper liners. Set aside.

Add flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to mix thoroughly.

Chocolate-Muffins4

Add wet ingredients; milk, egg white, oil and extract.

Mix thoroughly, then add boiling water. Stir completely.

Chocolate-Muffins

Let sit for 1 minute, then pour into prepared paper liners.

Bake in preheated oven for 23- 25 minutes, or until toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to using chickpea flour but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.

Grain-free Chocolate Muffins (4)-2

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Comments | Leave Your Comment

  1. Hi Leanne, just made this muffins. I used the flaxseed meal mix instead of egg whites, used coconut oil, top off with some white choc chips and after mixing in the hot water, the mixture looked thick and added extra 2 tsp of water. Some how after baking, they looked a bit dry? Do u think it could be my cocoa or chickpea flour or due to where I live? Overall mine was done in about 20 minutes.

  2. I made these with quinoa flour instead (didn’t have chickpea flour and I usually find it to taste a bit metallic so I never buy it) I also used coconut sugar instead. Doubled the recipe as well and only cooked them for 23mins and they’re so good!! Also added maybe a half cup of chocolate chips and they’re perfect. They didn’t fall, they didn’t get too big either even though I was worried about the level they reached in the muffin tins before they were cooked. Excellent recipe!! Thank you!!

    • Wow… I never would have thought to make ALL those changes. And the fact that the recipe worked out? Awesome!

  3. Leanne, these look amazing! I’m so glad that you incorporated chickpea flour into a chocolate recipe and can’t wait to try this out!
    I had a quick question- I recently bought some date syrup to use as an alternative to sugar and was wondering if you thought it would be ok to make the substitution or whether the batter would be too runny?

    Thanks a lot!

    • I’d also love to know if I could sub agave nectar?

      Thanks so much for an awesome recipe, looking forward to making these this week!

      • I’m not 100% sure as I used granulated sugar in this recipe. If you give it a try, let me know how it goes!

    • Hey Ashley – it may work, but I haven’t tried it. I remember this recipe being very touchy… so I’m not sure if replacing the sugar with a liquid-based sugar, would yield the same result. Sorry I can’t be of more help!

  4. What super delicious muffins. Excellent for my food intollerence. Thank you.

  5. Thanks Leanne – I have been looking for a recipe to make for my son who is celiac and became obsessed with Udi’s double chocolate muffins (which are expensive and processed). I made these and added some Enjoy Life chocolate chips and they were a huge hit. Thank you, not only do I feel better about feeding these to him it is also going to help my grocery budget. (I used Purest Baking Soda and Baking Powder and measured it out before I read your tip but they turned out just fine).

  6. Saw the recipe this morning and immediately went to the kitchen and whipped up a batch of these amazing muffins for my son to take to school for snack. He loved it. I love the light fluffy texture. It was super easy to do….simple and delicious! Can’t beat that. Thanks for posting!

  7. Hi Leanne,

    I hardly ever comment on blogs but I tried these muffins yesterday and was so impressed that I had to come and say thank you for posting this. I replaced the sugar with dextrose because I am on a fructose free diet, used rice milk as and added a tsp of apple cider vinegar. They came out amazing!!! My baking soda and powder aren’t gluten free (i’m waiting till they’re finished to replace them) but I didn’t half the amounts because I wanted to make sure the muffins came out large enough. And they did, they were big, had a gorgeous crumb, they didn’t collapse and were just heavenly!

    Thank you again!!

    • Hey Rella! Thanks for taking the time out of your day to comment :) So happy that you enjoyed the muffins!

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