Gluten-Free Triple Chocolate Muffins Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12 servings
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Calories
355 kcal
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Course
Dessert
Gluten-Free Triple Chocolate Muffins Recipe
Description
The Gluten-Free Triple Chocolate Muffins Recipe uses ripe bananas mashed with lemon juice for moisture and mild acidity, paired with Greek yogurt and melted butter or coconut oil to create a tender crumb. The dry ingredients include a combination of gluten-free flour blend and almond flour for texture and softness. Cocoa powder adds deep chocolate flavor while baking powder, baking soda, and xanthan gum provide lift and structure in the absence of gluten. Brown sugar sweetens the batter without overwhelming the chocolate notes.
Chocolate chips and chopped high-quality chocolate chunks are folded into the batter and also sprinkled on top to melt and crisp slightly during baking. Baked at 375°F, the muffins rise well and develop a moist interior with bursts of chocolate throughout, finished by a lightly crisp chocolate-topped surface.
After baking, muffins cool on a wire rack to set the texture and avoid sogginess. The recipe yields a batch of rich, individual chocolate muffins suitable for gluten-free diets without compromising on moistness or chocolate intensity.
Ingredients
- 2 banana
- 2 tablespoons lemon juice
- ⅔ cup butter or coconut oil, melted
- ⅔ cup Greek yogurt
- ½ cup milk
- 2 egg
- 2 cups gluten-free flour blend
- ¾ cup almond flour
- ¾ cup brown sugar
- ⅓ cup cocoa powder 30g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup chocolate chips 45g
- ¼ cup chocolate high-quality, diced, 45g
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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