Gluten Free Mocha Muffins Recipe - Food Fanatic
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Gluten Free Mocha Muffins Recipe

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    12 Servings

Ingredients

  • 1 1/2 cups Sharon’s Nightshade-Free Gluten Free Flour Blend, or Gluten Free All-Purpose Flour (215g)
  • 1/2 cup Dutch Processed Cocoa
  • 1 teaspoon Xanthan Gum, (omit if your flour blend contains it)
  • 3/4 cup Granulated Sugar, (152g)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Chocolate Chips, or Chocolate Chunks
  • 2 large Eggs, room temperature
  • 1/2 cup Buttermilk, room temperature (see notes for dairy free)
  • 1/2 cup Strong Brewed Coffee, room temperature
  • 1/2 cup Avocado Oil, (or neutral oil of choice)
  • 1 teaspoon Pure Vanilla Extract

Directions

  1. Preheat oven to 400°F and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.
  3. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
  4. Transfer the batter to the prepared muffin cups, dividing the batter evenly.
  5. Bake the muffins at 400°F for 15-18 minutes or until done. Cool the muffins in the pan for 5 minutes and then remove them from the pan to cool completely on a wire rack.

Notes

  • I used my Nightshade Free Gluten Free Flour Blend in this recipe. To make this recipe dairy free, use 1/2 cup unsweetened coconut milk beverage (or dairy free milk of choice) plus 1 1/2 teaspoons white vinegar in place of the buttermilk.
  • Store leftovers at room temperature in an air-tight container up to 3 days. These muffins also freeze well in a freezer bag.
  • Defrost at room temperature or in the microwave.

Gluten free mocha muffins photo