Gluten-Free Triple Chocolate Muffins Recipe

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A group of gluten free triple chocolate muffins.

Gluten-Free Triple Chocolate Muffins Recipe

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.

Course Dessert

Keyword gluten free triple chocolate muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 355kcal

Author Ksenia Prints

Equipment

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

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.

Video

Nutrition