Chocolate Muffins (Gluten-free + Grain-free)

April 11, 2013 by Leanne Vogel May 17, 2017

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

• ½ cup + 3 tablespoons chickpea flour
• ¼ cup + 3 tablespoons sugar – see note
• 3 tablespoons cocoa powder
• 1 teaspoon Ener-G gluten-free baking powder
• 1 teaspoon Ener-G gluten-free baking soda
• pinch sea salt

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.

Nutrition Information Per Serving