These are moist, super chocolate cupcakes!If you or your child has dietary restrictions, then gluten-free chocolate muffins are just the thing for the holidays. Luxurious, moist muffins that are egg-free, gluten-free and virtually sugar-free. There is no sugar in the dough at all, just a little powdered sugar in the cream for decoration. If you’re making these for a holiday party, the great news is that they taste even better every other day!
Ingredients:
- 160 g oatmeal;
- 30 g cocoa powder;
- 1 banana;
- 130 g dates;
- 2 tablespoons honey (+\-);
- 1 cup of strong coffee (170 ml);
- 50 g butter;
- 40 g vegetable oil;
- 1 teaspoon baking powder;
- vanilla extract.
Ingredients for cream:
- 50 g butter;
- 35 g powdered sugar;
- 50 g dark chocolate.
How to Make Gluten Free Chocolate Muffins
Step 1:
Pour oatmeal and baking powder into the bowl of a blender with a knife attachment. Grind the cereal for a few minutes. You can replace the oats with any gluten-free flour mixture.
Step 2:
Add a ripe, soft banana, preferably overripe.
Step 3:
Add pitted dates, cut finely.
Step 4:
Pour in unsweetened cocoa powder.
Step 5:
Place butter softened at room temperature, add vegetable or olive oil and a teaspoon of vanilla extract. Add honey to taste. If you like your muffins sweeter, add more honey.
Step 6:
Brew strong unsweetened coffee, cool slightly, strain into a cup of coffee.
Step 7:
Mix the ingredients for a few minutes.
Step 8:
Place 60-65 g of dough into paper rosettes and insert the rosettes into the baking dish. This muffin or chocolate cake would be just right for dessert.
Step 9:
Baking time is 20 minutes at 180 degrees Celsius. After 10 minutes, I recommend unrolling the baking sheet so that the muffins bake evenly.
Step 10:
Preparing the cream. Beat softened butter with a mixer, gradually add powdered sugar, and finally add melted dark chocolate. Decorate the cooled muffins with cream.
Step 11:
Decorate the muffins with melted chocolate and you’re done!
