Chocolate Muffins (Gluten-free + Grain-free)

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.

Eating Style: Dairy-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegetarian

Prep Time:

Serves: 6

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.

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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

  • Calories: 192
  • Calories from Fat: 59
  • Total Fat: 6.5
  • Saturated Fat: 0.7 g
  • Sodium: 61 mg
  • Carbs: 30.3 g
  • Dietary Fiber: 4.8 g
  • Net Carbs: 25.5 g
  • Sugars: 17.4 g
  • Protein: 5.5 g