Muffin al cioccolato senza glutine (senza uova, senza latticini, 5 ingredienti)

Alcuni degli Muffin al cioccolato senza glutine are simple and delicious muffins that don’t taste like gluten-free muffins. They are soft, moist, and airy, with a delicious chocolate flavor and made with solo 5 ingredienti.

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I love making muffins and my kids love to eat them, in particular my 4-Ingredient Chocolate Muffins, Muffin vegani al cioccolato e banana, o Mini muffin con gocce di cioccolato, but with a slight gluten-intolerance, I wanted to make muffins that everyone can enjoy.

These gluten-free muffins are absolutely amazing. They taste just like classic muffins and they have the texture of classic muffins.

Muffin al cioccolato senza glutine

These Gluten-Free Chocolate Muffins are simple and delicious muffins that don't taste like gluten-free muffins. They are soft, moist, and airy, with a delicious chocolate flavor and made with just 5 ingredients.

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Tempo di preparazione: 8 verbale min

Tempo di cuocere: 22 verbale min

Tempo totale: 30 verbale min

Corso: spuntino - Snack

cucina: americano

Dosi: 12 Muffins

Calorie: 187.9 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 1 bicchiere Self-Rising Gluten-Free Flour - (nota 1)
• ▢ ½ bicchiere Farina di mandorle - (nota 2)
• ▢ ½ bicchiere Cacao in polvere non zuccherato - (nota 3)
• ▢ 1 bicchiere Zucchero di canna morbido - (nota 4)
• ▢ 1 bicchiere Latte Di Soia - intero (nota 5)

Opzionale

• ▢ 1 cucchiaino da tè Estratto di vaniglia
• ▢ ½ bicchiere Gocce di cioccolato fondente senza lattosio
• ▢ ¼ cucchiaino da tè Sale

Istruzioni

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Spray them with cooking oil spray. Set aside.
• In a mixing bowl, whisk gluten-free self-rising flour, almond flour, unsweetened cocoa powder, soft brown sugar, and salt—if used. Whisk very well to break up any lumps of soft brown sugar, or flour.
• Pour soy milk, and vanilla extract, if used. Whisk to combine and form a smooth chocolate muffin batter.
• Let the batter rest for 5 minutes at room temperature, to let the starch from the gluten-free flour absorb the liquid.
• Stir again a few time and If you like, fold in chocolate chips and stir to incorporate evenly.
• Divide the batter evenly into the 12 muffin holes.
• Bake the muffins on the center rack of the oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.
• Lasciateli raffreddare su una griglia.

Note

Note 1: You can make 1 cups of self-rising gluten-free flour with 1 cup of all-purpose gluten-free flour (make sure you use one with added gum like Bob’s Red Mill’s) and stir in 2 1/2 teaspoons of gluten-free baking powder.

Note 2: Almond meal works too but the texture will be a bit gritty.

Note 3: Use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins are too sweet.

Nota 4: Soft brown sugar adds moisture to the muffins, but if you prefer other granulated sweeteners like coconut sugar or sugar, they will work as well.

Note 5: Make sure you use regular unsweetened plant-based milk for the best texture. Regular means not low-fat milk. You can use almond milk or oat milk, but the muffins are a bit dry with them. If you want to use these milk, swap 1/3 cup of plant-based milk for 1/3 cup of light olive oil or for 1/3 cup of canned coconut cream.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1Muffin (with added choc chips) | Calorie: 187.9kcal | Carboidrati: 33g | Proteine: 4.1g | Grasso: 5.9g | Grassi saturi: 2.7g | Grassi polinsaturi: 0.4g | Grasso monoinsaturo: 0.4g | Sodio: 72.4mg | Potassio: 159.2mg | Fibra: 3.3g | Zucchero: 21.1g | Vitamina A: 56.6IU | Vitamina B12: 0.3mcg | Vitamina C: 0.04mg | Vitamina D: 0.3mcg | Calcio: 92.5mg | Ferro: 1.4mg | Magnesio: 26.6mg | fosforo: 45.1mg | zinco: 0.5mg

Ingredienti e sostituzioni

You don’t need many ingredients for this recipe, in fact only 5 of them! Then you can add a few optional ones for different flavors.

• Self-Rising Gluten-Free Flour – If you don’t have self-rising flour, combine gluten-free all-purpose flour with baking powder. Look for a blend with xanthan or guar gum for better structure (like Bob’s Red Mill GF flour).
• Farina di mandorle – Almond meal works too, though the texture may be a bit coarser. If using almond meal, sift it to remove any large pieces.
• Cacao in polvere non zuccherato – Choose high-quality cocoa powder for an intense chocolate flavor. Avoid sweetened cocoa to keep the sweetness balanced. Dutch-processed cocoa can give the muffins a deeper, more refined chocolate taste.
• Zucchero di canna morbido – This adds moisture and depth to the muffins. You can use coconut sugar or white sugar if you prefer, but the texture may be slightly different.
• Full-Fat Soy Milk – Soy milk provides the best moisture, but almond or oat milk can work with some adjustments. If using lower-fat plant-based milk, replace ⅓ cup of the milk with light olive oil or canned coconut cream to prevent the muffins from being dry.
• Estratto di vaniglia – Vanilla is optional but it boosts the flavor and adds subtle sweetness.
• Gocce di cioccolato fondente vegano – Fold these in for an optional extra indulgent treat.

How to Make Gluten-Free Chocolate Muffins

It’s super easy to make these muffins, here are pictures of key steps.

Combine the dry ingredients in a mixing bowl before adding the liquid ingredients.

Stir the batter until it’s well combined but not too smooth.

Incorporate the optional ingredients like chocolate chips.

Pour the batter into a muffin pan lined with cases and bake them 22-25 minutes at 350 °F (180 °C).

I consigli di Carine

While all you need is in the recipe card below, I have a few more tips for perfect muffins, every time.

• La trama conta – Letting the batter rest for 5-10 minutes helps gluten-free flours fully hydrate and results in a softer, more cohesive muffin.
• Non mescolare troppo – Gluten-free batters don’t need extensive mixing. Overmixing can cause the muffins to become dense.
• Conservazione e congelamento – Store muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap individual muffins tightly in plastic wrap and place them in a zip-top bag. Thaw overnight in the fridge or microwave for 15-20 seconds.
• Suggerimento per il riscaldamento – For an extra treat, warm the muffins in the microwave for 10 seconds before eating—they’ll taste like they just came out of the oven!

More Gluten-Free Muffin Recipes

If you like these gluten-free muffins, you’ll love these other recipes:

Muffin vegani senza glutine

Muffin di grano saraceno e mirtilli

Banana Quinoa Muffins