Chocolate Gluten Free Muffins with Dried Prunes.
Resist the temptation if you can, but once the aroma of freshly baked chocolate muffins fills the air in your kitchen, saying no becomes quite a challenge.
These classic everyone’s favorite treats are gluten free and dairy free. As they are so versatile, they will be perfect for many occasions – wherever you are throwing a kids Birthday party, looking for last minute, easy Easter dessert or just when you have a big craving for something delicious and chocolatey.
Enjoy them fresh out of the oven, still warm and comforting, or top them with chocolate ganache or whipped cream and fresh fruit.
Yield: 10
Chocolate Gluten Free Muffins with Dried Prunes
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
Ingredients for 10 muffins:
- 100 g hazelnut meal
- 50 g wholegrain rice flour
- 40 g teff flour
- 50 g tapioca starch
- 30 g unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 80 g honey or maple syrup
- 30 g melted coconut oil
- 140 g dairy free yogurt (room temperature)
- 2 eggs (room temperature)
- 100 g chopped dark chocolate (70%-80% cocoa)
- 180 g chopped dried plums
- 100 g chopped hazelnut (optional)
Instructions
- Preheat the oven to 180°C. Prepare the muffin pan. ( Use silicone muffin pan or baking paper cups)
- In one bowl, mix hazelnut flour, rice flour, teff flour, tapioca, baking powder, baking soda, cocoa powder and a pinch of salt. Add chocolate, prunes, hazelnuts and mix.
- Melt coconut oil with honey.
- In the second bowl whisk eggs with vanilla, yogurt, honey and coconut oil. Then combine together with dry ingredients.
- Spoon the batter into the prepared muffin pan filling all the way.
- Bake at 180°C for 25 - 30 minutes.
- Serve freshly baked while still slightly warm, or let them cool and frost with chocolate ganache.
You May Also Like
Homemade Panforte Nero (Gluten Free and Dairy Free)
Simple Gluten Free and Dairy Free Carrot Cake
