Mga Muffin na Tsokolate na Walang Gluten (Walang Itlog, Walang Gatas, 5 Sangkap)

mga ito Mga Muffin na Tsokolate na Walang Gluten 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 5 na sangkap lang.

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I love making muffins and my kids love to eat them, in particular my 4-Ingredient Chocolate Muffins, Vegan na Tsokolate na Banana Muffins, O Mini Chocolate Chips Muffins, 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.

Mga Muffin na Tsokolate na Walang Gluten

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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Prep Time: 8 minuto min

Magluto Oras: 22 minuto min

Kabuuang Oras: 30 minuto min

Kurso: Meryenda

Cuisine: Amerikano

Servings: 12 muffins

Mga Calorie: 187.9 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 tasa Self-Rising Gluten-Free Flour - (tala 1)
• ▢ ½ tasa Flour ng Almond - (tala 2)
• ▢ ½ tasa Unsweetened kakaw pulbos - (tala 3)
• ▢ 1 tasa Malambot na Kayumanggi na Asukal - (tala 4)
• ▢ 1 ⅓ tasa Soy Milk - buong taba (tala 5)

Opsyonal

• ▢ 1 kutsarita Vanilla Extract
• ▢ ½ tasa Mga Dark Chocolate Chips na Walang Gatas
• ▢ ¼ kutsarita Asin

tagubilin

• 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.
• Hatiin nang pantay ang batter sa 12 butas ng muffin.
• 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.
• Hayaang lumamig ang mga ito sa isang cooling rack.

Mga Tala

Tandaan 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.

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

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

Tandaan 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.

Tandaan 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.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

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Pagkain

Paglilingkod: 1Muffin (with added choc chips) | Mga Calorie: 187.9kcal | Carbohydrates: 33g | Protina: 4.1g | Taba: 5.9g | Saturated fat: 2.7g | Polyunsaturated Fat: 0.4g | Monounsaturated na taba: 0.4g | Sosa: 72.4mg | Potassium: 159.2mg | Hibla: 3.3g | Asukal: 21.1g | Vitamin A: 56.6IU | Bitamina B12: 0.3Pg | Bitamina C: 0.04mg | Bitamina D: 0.3Pg | Calcium: 92.5mg | Iron: 1.4mg | magnesiyo: 26.6mg | Posporus: 45.1mg | Zinc: 0.5mg

Ingredients at Substitutions

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).
• Flour ng Almond – Almond meal works too, though the texture may be a bit coarser. If using almond meal, sift it to remove any large pieces.
• Unsweetened kakaw pulbos – 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.
• Malambot na Kayumanggi na Asukal – 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.
• Vanilla Extract – Vanilla is optional but it boosts the flavor and adds subtle sweetness.
• Vegan na Maitim na Tsokolate na Chips – 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).

Mga Tip ni Carine

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

• Mahalaga ang Tekstura – Letting the batter rest for 5-10 minutes helps gluten-free flours fully hydrate and results in a softer, more cohesive muffin.
• Huwag Maghalo nang Labis – Gluten-free batters don’t need extensive mixing. Overmixing can cause the muffins to become dense.
• Imbakan at Pagyeyelo – 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.
• Reheating Tip – 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:

Vegan na Gluten-Free na Muffin

Mga Muffin na Buckwheat Blueberry

Mga Muffin na Quinoa na may Saging