Gluten Free Chocolate Muffins
by: claire cary
These gluten free chocolate muffins are moist, tender, with a rich chocolate flavor. They're made with simple ingredients like oat flour, almond flour, eggs and maple syrup. Perfect for an afternoon pick me up!
Ingredients
Wet
- 2 eggs
- ⅓ cup butter melted
- ⅓ cup milk
- ¼ cup maple syrup
- ⅔ cup granulated sugar of choice
- 1 teaspoon vanilla
Dry
- 1 cup oat flour
- 1 cup almond flour
- ½ cup cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line a 12 cavity muffin tin with liners and set aside.
- In a mixing bowl, whisk together all wet ingredients until combined.
- Whisk in the dry ingredients, making sure to spoon and level the flours, but leave aside the chocolate chips for now.
- Whisk until smooth.
- Fold in the chocolate chips.
- Scoop the batter into the prepared muffin tin, filling each about 3/4 of the way up.
- Top with additional chocolate chips if desired.
- Bake for 22-28 minutes or until a toothpick comes out clean. Mine are usually perfect around 25 minutes, but all ovens are different.
- Let cool, then enjoy!
Notes
You can swap the butter for refined coconut oil and the milk for any non-dairy milk for a dairy free option.
Serving: 1muffin / Calories: 276kcal / Carbohydrates: 34g / Protein: 6g / Fat: 14g / Fiber: 3g / Sugar: 22g
