The best gluten free muffins ever!
When you’‘re talking muffins, you cannot be leaving out these delicious small batch double chocolate muffins. They have a really light texture thanks to the almond flour and flax meal. They are also Gluten-free and Keto friendly. I love having a fresh batch of muffins in the house. This means that I have an endless supply of healthy snacks. I think baking your own muffins and sweet treats is a great way for you to know that it contains wholesome ingredients too.
These muffins are made using Dutch Processed cocoa powder and milk chocolate chunks. I combined them both to the batter and added some on top as well. I would never have guessed these muffins to be gluten free as they taste totally normal to me.
If you have any questions, please leave me a comment below and I will respond to you ASAP.
Bon Appetit,
Zorah
Why is the muffin slightly sunken in the middle?
This recipe uses a very light base, almond flour. Therefore, when adding the chocolate on top there will be some sinking. The chocolate chunks are obviously a bit heavier. So if you are adding them there will be a small dent in the middle There will post likely be a small dent in the muffin. The muffins are cooked through, they are just made with lighter ingredients. But as soon as they come out of the oven, you will notice a cover dome shape. A warm oven also allows them to rise, and removing them will also cause some sinking.
Tips for making these small batch chocolate muffins:
- I like to use almond flour for this recipe. But if you find that you don’t have any on hand, almond meal will work just as well.
- I love using Dutch Processed cocoa powder, but normal cocoa powder will work just as well.
Small Batch Chocolate Muffins
Course: DessertCuisine: AmericanDifficulty: Easy5-6
servings15
minutes15
minutes5
minutes30
minutesIngredients
1/2 cup almond flour
1 1/2 tsp. baking powder
1 stop. cinnamon powder
1/4 cup + 2 tbsp. flaxseed meal
5 1/2 tbsp. salted butter
1/2 cup packed brown sugar
1/3 cup cocoa powder
1 tsp. instant coffee
2 eggs. room temp.
70g milk chocolate, cut into chunks
Directions
- Preheat the oven to 175c, and fill a muffin tray with 6 muffin holders.
- In a medium sized bowl, whisk together the almond flour, baking powder, cinnamon powder and flaxseed meal until combined. Then set aside.
- In a small pot melt the butter, once the butter has melted, add in the cocoa powder, sugar and instant coffee. Keep stirring until the sugar has dissolved.
- Leave the batter to cool down for about 5 minutes, then whisk in the eggs, one at a time.
- Add the dry ingredients to the wet in two inclusions.
- Then fold a little more than half of the milk chocolate chunks, keep the rest as the toppings.
- Fill the muffin holders to 1/2-3/4 the way full and then add a couple chocolate chunks on top.
- Bake for 13-15 minutes, top with flaked sea salt and enjoy!
