Healthy Gluten Free Chocolate Muffins

I don’t know about you, but I am a sucker for a good muffin! For a quick, grab-n-go breakfast, after school snack, or just a decadent dessert, they are the perfect treat!


Tips For Smooth Baking…

  1. My favorite flour to use is the Bob’s Red Mill 1:1 GF Baking Flour…. The results are incredible!! I buy mine off Amazon (link below), but you can also buy it in most grocery stores. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour 22 oz (623 grams) Pkg
  2. The secret to the bakery style muffin tops is the temperature change! Going from really hot to a lower heat creates the perfect domes that every good muffin needs.
  3. DO NOT OVER MIX! The results are just sad. I mean who wants flat muffins… not me!

Ingredients:

  • 1 Cup Gluten Free 1:1 Baking Flour
  • 1/3 Cup Cocoa Powder
  • 1 Large Mashed Banana
  • 3/4 Tsp Espresso Powder (optional)
  • 1 Tsp Baking Powder
  • 2 Eggs
  • 1/3 Cup Sugar
  • 1/3 Cup Sweetened Applesauce
  • Chocolate Chips (optional but recommended)

Directions:

  • First, pre-heat the oven to 425 F and line a muffin tin
  • Mix all the wet ingredients together, then in a separate bowl combine all the dry ingredients
  • Combine the two bowls and whisk until there are no more lumps (careful not to over mix! )
  • Divide the batter into the tin and bake
  • Bake the batter for 5 min on 425 F, then change the temperature to 350 F and bake for another 15-18 min
  • Let cool and enjoy!!

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