Gluten-Free Double Chocolate Muffins
Published Dec 30, 2019
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This Gluten-Free Double Chocolate Muffins recipe is made with chocolate in the batter and is dotted with chocolate chips for double the chocolate flavor!
Double Chocolate Muffins
Ingredients
- 4 tablespoons cocoa powder
- ⅓ cup almond flour
- ⅓ cup gluten-free oat flour
- ⅓ cup potato starch
- ½ cup powdered sugar
- 7 ounces milk chocolate, , broken into chunks
- ½ cup unsalted butter, , cubed
- 3 large eggs
- 4 ounces chocolate chips
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners.
- Sift the cocoa powder, almond flour, oat flour, potato starch, and powdered sugar into a large bowl and mix well to combine. Set aside.
- Put the milk chocolate chunks and butter in a small pan over low heat and melt gently, stirring constantly with a spoon. Remove from the heat and set aside for 10 minutes to cool. Add the eggs and mix until combined.
- Stir the dry ingredients into the chocolate mixture using an electric hand mixer. Fold in the chocolate chips.
- Spoon the batter into the liners and bake for 25 minutes.
- Cool the muffins and serve.
Notes
Tip: These freeze really well and can be kept in the freezer for up to 3 months. If you don't have a jumbo muffin pan, these can also be made in a standard 12-cup muffin tin.
Nutrition
Calories: 569kcalCarbohydrates: 58gProtein: 8gFat: 37gSaturated Fat: 20gCholesterol: 125mgSodium: 58mgPotassium: 290mgFiber: 5gSugar: 39gVitamin A: 635IUVitamin C: 0.3mgCalcium: 73mgIron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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