Gluten-Free Double Chocolate Muffins
Not eating wheat and egg white does necessarily means you can have baked desserts anymore. There are many ways to replace wheat flour and egg white by healthy substitutes and the results are just as delicious !
Living proof, those amazing double chocolate muffins which are soft and moist (slightly crunchy on the outside) and perfectly ‘chocolatey’.
And by this grey weather, we all need some comfort food for our taste buds.
If you want to know more about the different gluten-flour and the egg substitutes, please visit my ‘products & advice’ page.
- 1.25 cup gluten-flour wheat
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1/4 cup grated dessicated coconut
- 1/2 cup agave syrup
- 1/4 cup unsweetened cocoa powder
- 2 organic egg yolks
- 1/4 cup coconut oil
- 1 cup ripe bananas, peeled and pureed
- 100 melted dark chocolate (80% chocolate)
- 1 cup dark chocolate chocolate chips
- Preheat your oven to 350°F
In a large bowl, mix well the flour, the baking soda, the baking powder, the dessicated coconut and the cocoa powder. In another bowl, mix the agave syrup, the egg yolks, the mashed bananas and the coconut oil
Then mix all the wet ingredients to the dry ones, starting from the center of your bowl
- Add the melted chocolate (melt it in a ‘bain-marie, if you use a microwave add 2 tsp of water to prevent it from burning) and mix well
- Add the chocolate chips and mix well
Pour the mixture in paper cups displayed on an oven-proof dish. Bake the muffins for 15 minutes and then regularly, check if a knife inserted in a muffin core comes out clean (it should not be too clean, you want the core to be still moist)
- Serve warm or tepid