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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5.0 from 9 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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