Guys. I did it. I made, in my humble opinion, the yummiest of yummy gluten-free chocolate muffins. Now look, it took a few tries. Okay, it took A LOT of tries… First I made them too dense, then I made them too soggy, I undermixed them, I overcooked them – in short, Goldilocks over here tested every. single. bowl. of. porridge (i.e. made all the mistakes) so you don’t have to. To say that I invested a lot of time to get these little bundles of chocolate joy juuust right is an understatement, but it was so worth it.
My Salted Dark Chocolate muffins are gluten-free, dairy free, and sooo many levels of yum. The addition of salt in this recipe is completely optional, but pretty darn delicious. I serve these glorious treats with St. Dalfour Strawberry Jam and believe me when I say, it’s a match made in muffin heaven. Gluten-free never tasted better! These super moist salted dark chocolate muffins will satisfy any chocolate cake craving.
Let me know if you give these beauties a bash, I’d love to hear what you think.
Happy New Year you lovely lot, have a delicious 2019! x
Gluten-Free Salted Dark Chocolate Muffins
Prep Time: 5min
Cooking Time: 30min
1/4 cup Almond Flour
1/4 cup Dark Cocoa Powder
2 tbsp Unfiltered Honey
1/2 tsp Gluten-Free Baking Powder
1/4 tsp Salt
1/8 tsp Guar Gum (or sub 1/4 tsp Psyllium Husks, although this will give it a slightly grittier texture)
2 tbsp Unsweetened Apple Sauce
2 tbsp Cold Pressed Canola Oil (or sub 2 tbsp Olive Oil)
1 Organic Egg
1/2 tsp Vanilla Extract
Preheat oven to 180ºC and grease two ramekins.
Place all ingredients in a blender and blend until smooth.
Divide mixture between two ramekins and bake for 30min.
Allow to cool on a cooling rack.
Once cooled, sprinkle with sea salt flakes, serve with strawberry jam and enjoy!