Gluten Free Mocha Muffins
Servings: 12
Calories: 280kcal
Ingredients
- 1½ cups (180 g) gluten-free all-purpose flour
- ½ cup (60 g) Dutch-processed cocoa powder
- 1 teaspoon (3 g) xanthan gum (omit if your flour blend contains it)
- ¾ cup (150 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 1 cup (180 g) chocolate chips/chunks (regular or dairy-free)
- 2 large eggs , room temperature
- ½ cup (120 mL) buttermilk, room temperature (see notes for dairy-free)
- ½ cup (120 mL) strong brewed coffee, room temperature
- ½ cup (120 mL) avocado oil or vegetable oil
- 1 teaspoon (5 mL) pure vanilla extract
Instructions
- Preheat the oven to 400°F and line a 12-cup standard muffin pan with paper liners or spray with gluten-free nonstick cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.
- In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
- Transfer the batter to the prepared muffin cups, dividing the batter evenly. Bake for 15-18 minutes or until done. Let cool in the pan for 5 minutes before transferring the muffins to a wire rack to finish cooling.
Notes
Notes:
• To make this recipe dairy-free, use dairy-free chocolate chips and, in place of the buttermilk, mix ½ cup unsweetened coconut milk beverage (or dairy-free milk of choice) with 1½ teaspoons white vinegar; let sit for 5 minutes before using. Dairy-free plain or vanilla yogurt can also be used.
• Store leftovers at room temperature in an airtight container for up to 3 days. These muffins also freeze well in a freezer bag. Defrost at room temperature or in the microwave.
• To make this recipe dairy-free, use dairy-free chocolate chips and, in place of the buttermilk, mix ½ cup unsweetened coconut milk beverage (or dairy-free milk of choice) with 1½ teaspoons white vinegar; let sit for 5 minutes before using. Dairy-free plain or vanilla yogurt can also be used.
• Store leftovers at room temperature in an airtight container for up to 3 days. These muffins also freeze well in a freezer bag. Defrost at room temperature or in the microwave.
Nutrition
Calories: 280kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 207mg | Potassium: 127mg | Fiber: 3g | Sugar: 22g | Vitamin A: 56IU | Calcium: 61mg | Iron: 1mg