Gluten-Free Triple Chocolate Muffins Recipe

Name: Gluten-Free Triple Chocolate Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 2 bananas; 2 tablespoons lemon juice; ⅔ cup 150g butter or coconut oil, melted; ⅔ cup 150g Greek yogurt; ½ cup 120ml milk; 2 eggs; 2 cups 280g gluten-free flour blend; ¾ cup 80g almond flour; ¾ cup 150g brown sugar; ⅓ cup 30g cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon xanthan gum; ¼ teaspoon salt; ¼ cup 45g chocolate chips; ¼ cup 45g high-quality chocolate, diced

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
12 servings
Calories
355 kcal
Course
Dessert

Gluten-Free Triple Chocolate Muffins Recipe

Ethan Patterson

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These gluten-free triple chocolate muffins are a chocolate lover’s dream. Use all of my tips and tricks to make gluten-free triple chocolate muffins that taste like they’re fresh from the bakery.

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Ingredients

Servings

2 bananas
2 tablespoons lemon juice
⅔ cup 150g butter or coconut oil, melted
⅔ cup 150g Greek yogurt
½ cup 120ml milk
2 eggs
2 cups 280g gluten-free flour blend
¾ cup 80g almond flour
¾ cup 150g brown sugar
⅓ cup 30g cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
¼ cup 45g chocolate chips
¼ cup 45g high-quality chocolate, diced

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Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter or oil.
In a large bowl, mash the bananas with a fork. Add lemon juice, melted butter or coconut oil, Greek yogurt, milk, and eggs. Mix well.
In another bowl, combine gluten-free flour blend, almond flour, brown sugar, cocoa powder, baking powder, baking soda, xanthan gum, and salt.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the chocolate chips and diced high-quality chocolate, reserving some of each to sprinkle on top of the muffins.
Fill each muffin cup to the brim with batter.
Sprinkle the reserved chocolate chips and diced chocolate on top of the batter in each muffin cup. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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Nutrition Information

Show Details

Serving 1g Calories 355kcal (18%) Carbohydrates 42g (14%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 29mg (10%) Sodium 241mg (10%) Potassium 198mg (6%) Fiber 5g (20%) Sugar 21g (42%) Vitamin A 72IU (1%) Vitamin C 3mg (3%) Calcium 120mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 355 kcal

% Daily Value*

Serving	1g
Calories	355kcal	18%
Carbohydrates	42g	14%
Protein	7g	14%
Fat	21g	32%
Saturated Fat	13g	65%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	29mg	10%
Sodium	241mg	10%
Potassium	198mg	4%
Fiber	5g	20%
Sugar	21g	42%
Vitamin A	72IU	1%
Vitamin C	3mg	3%
Calcium	120mg	12%
Iron	2mg	11%