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Gluten Free Mocha Muffins Photo

Gluten Free Mocha Muffins Recipe

Sharon L.
Gluten Free Mocha Muffins are a chocolate-based muffin made with coffee. It’s an easy gluten free muffin recipe to make and are a great make-ahead breakfast for busy mornings.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Cuisine Gluten Free
Servings 12 1 muffin
Calories 218 kcal

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 Egg 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

Instructions
 

  • Preheat oven to 400°F and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  • 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.
  • 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.
  • Transfer the batter to the prepared muffin cups, dividing the batter evenly.
  • 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.

Nutrition

Calories: 218kcalCarbohydrates: 23gProtein: 2gFat: 14gSaturated Fat: 4gSodium: 181mgFiber: 2gSugar: 20g
Keyword Baked, Breakfasts, Brunches, Chocolate, Coffee, Gluten Free, Gluten Free Baking, Muffins
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