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
Prep Time
15 minutes
Additional Time
15 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
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
Instructions
- Preheat the oven to 180°C. Line one muffin tray with paper muffin cases.
- In the large bowl mix together all dry ingredients with the whisk.
- 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.
- 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.
- 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.
- 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.
- 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.
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