How to Make Gluten-Free Chocolate Muffins
Laura Villanueva
These easy to make gluten-free chocolate chip muffins are so simple to make with only 8 ingredients. NO refined SUGAR added. Naturally sweetened with banana and maple syrup. 100% GRAIN-FREE. Rich in iron, vitamin D, calcium, and potassium.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Snacks
Cuisine American
Servings 12 muffins
Calories 146 kcal
- 1 ripe banana
- 1 egg
- ½ cup almond butter
- 1/3 cup raw cacao powder or cocoa powder
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- ½ tsp baking soda
- ½ cup dairy-free mini semisweet chocolate chips
1. Preheat oven to 350 degrees. In a food processor, combine banana, egg, almond butter, maple syrup, vanilla, and baking soda.
2. Spray a muffin tin with nonstick cooking spray and divide into 12 muffins. Sprinkle the chocolate chips on top and bake for 15 to 20 minutes, depending on your oven.
3. Remove from the oven when golden brown, and set aside to cool.
These can be stored in the fridge for two to three days in an airtight container, or frozen for up to two months.
Try the best tasting gluten-free muffins, warmed up for a few seconds in the microwave and topped with additional nut butter of your choice. Serving: 1muffinCalories: 146kcalCarbohydrates: 19.2gProtein: 2gFat: 7.8gSaturated Fat: 4.3gCholesterol: 14mgFiber: 2.4gSugar: 13.8g
Keyword chocolate muffin recipe, gluten free chocolate muffins, gluten free muffins