Gluten free chocolate muffins

Serves: 12
Prep: 10
Cook: 22

A batch of these double-chocolate muffins takes no time at all to whip up. Perfect for lunch boxes - or surprise guests.

Ingredients

  • 4 Gluten Free Weet-Bix™, finely crushed
  • 1 cup gluten-free plain flour
  • 2 tsp gluten free baking powder
  • 1/4 tsp salt
  • 50 g dark chocolate, roughly chopped
  • 1/4 cup cocoa powder
  • 1/3 cup boiling water
  • 2 Tbs chia seeds
  • 1 cup So Good™ Unsweetened Almond Milk
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup olive oil

Method

  1. Step 1

    Preheat oven to 180°C. Lightly coat a non-stick 12-hole muffin tin with cooking oil spray, or line with paper liners.

  2. Step 2

    Combine

  3. Step 3

    In a jug, stir together cocoa powder and boiling water until smooth. Add chia seeds,

  4. Step 4

    Add wet ingredients to dry, and stir until flour is no longer visible.

  5. Step 5

    Divide batter into prepared tin. Bake 20 - 22 minutes until a toothpick inserted into the centre of a muffin comes out with only a few crumbs clinging to it.

  6. Step 6

    Cool muffins in tin for 2 minutes, then turn out onto a rack to cool completely.

Tips

  • Chopped chocolate can be swapped with an equal quantity of chocolate chips, or chopped nuts.
  • We recommend using a gluten free flour blend that contains Xanthan Gum (sometimes listed in the ingredients as 415). If your blend does not contain Xanthan, we suggest adding 1/4 teaspoon Xanthan Gum in step 2.

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