Desserts,  Gluten-Free

Gluten Free Chocolate Muffin

    Chocolate muffin with creamy  chocolate mascarpone frosting and fresh sweet strawberry.  Double chocolate!  Mmm… I love it! It’s hard to resist.  This recipe is  for those  who can’t say no to chocolate and at the same time want to stay healthy.  Just grab one and enjoy!

Gluten Free Chocolate Muffin

Gluten Free Chocolate Muffin
Prep Time 15 minutes
Additional Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes


Ingredients for 12 muffins:

  • 75 g oat flour
  • 100 g brown rice flour
  • 40 g almond meal
  • 40 g tapioca
  • 25 g cocoa powder
  • 100 g coconut sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • ¼ teaspoon bicarbonate soda
  • Pinch of salt
  • 25 g ghee butter
  • 25 g coconut oil
  • 200 ml vegetable milk ( coconut or oat milk)
  • 1 tablespoon lemon juice
  • 2 eggs

Chocolate frosting:

  • 240 g lactose free mascarpone cheese (chilled)
  • 200 g lactose free heavy whipping cream (chilled)
  • 30 g cocoa powder
  • 60 g powdered xylitol
  • 1 teaspoon vanilla extract

For decoration:

  • Fresh strawberries
  • Lactose and gluten free dark chocolate


  1. Preheat the oven to 180°C. Line one muffin tray with paper muffin cases. 
  2. In the large bowl mix together all dry ingredients with the whisk.
  3. Place the eggs, melted cold coconut oil and ghee butter in a separate bowl and whisk until frothy. Then whisk in the milk. Stir into the dry ingredients until just blended.
  4. Divide the mixture between 12 muffin cups, filling each about 3/4 full. You can use an ice cream scoop or measuring cup to pour the mixture into the cups. 
  5. Bake in the preheated oven for 20 minutes. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
  6. Make a frosting: Using an electric mixer whisk together mascarpone cheese, cocoa powder, xylitol and vanilla extract. Then with the mixer running on high speed, slowly add the whipping cream and keep whipping until the mixture is smooth and firm. Don’t overwhip, which will cause the cream to have a grainy texture or eventually turn into butter.
  7. Place the mascarpone cream into a piping bag and decorate the cupcakes by squeezing out the cream. Cut strawberries into half and place each piece on the top of frosted muffin. Sprinkle with grated dark chocolate.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe