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Gluten-Free and Dairy-Free Double Chocolate Muffins

Extremely chocolately muffins that are perfect as a dessert, snack, or breakfast. Perfect for dark chocolate lovers!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Chocolate, Dairy-Free, Gluten-Free, Muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 Muffins
Author alattaeats

Equipment

  • 1 Large Bowl
  • 1 Medium Bowl
  • Whisk
  • Food Scale
  • Teaspoon Measurement
  • Muffin Tins
  • Oven

Ingredients

  • Ingredients:
  • 3 oz Bob Red Mill Gluten-Free All-Purpose Flour
  • 2 oz Cocoa Powder
  • 4 oz Melted Earth Balance
  • 4 oz Brown Sugar
  • 4 oz White Sugar
  • 4 oz Eggs Approx. 2 XL Eggs
  • 3 oz Trader Joe’s Fair Trade 72% Cacao Dark Chocolate Chopped
  • Pinch of Kosher Salt
  • Flakey Sea Salt for Topping

Instructions

  • *Preheat Oven to 325 Degrees Fahrenheit
  • 1.In a medium bowl, sift flour cocoa powder, and baking powder. Then add salt, and give ingredients a quick mix.
  • 2.Grab a large bowl, and combine sugar and butter. Then, add eggs and mix thoroughly.
  • 3. Add half of the dry ingredients to the wet ingredients and make sure to stir gently (the cocoa powder has a mind of its own so it can get messy real quick). Repeat with remaining half of dry ingredients. Afterwards, stir in chopped chocolate until well combined.
  • 4. Grease muffin tins with earth balance or nonstick spray and dust flour on top. Fill muffin tins to slightly below the rim (should fill 6 tins).
  • 5. Bake at 325 for 20 minutes then at 350 for 10 minutes or until they’re done.
  • Enjoy!

Notes

This recipe has not been tested using flour blends other than the one listed above. For best results I recommend using the one listed.