Dessert · Gluten Free · Recipes · Snacks

Chocolate Muffins


Chocolate Muffins

Who doesn’t love a choc treat once in a while? These choc muffins are a good alternative to the high sugar, high carb regular type. Eaten when hot these muffins are nice and soft, but they do go dry when left for a while… Serve alongside some whipped cream and strawberries when that happens.

Equipment required

1 electric beater or hand beater
2 medium mixing bowl
1 muffin tin
1 sieve

Shopping list for 6 muffins

3 tbsp melted butter, extra for greasing
2 tbsp of xylitol
Pinch of salt
2 tbsp coco powder
1/4 cup coco flour sifted
1/4 tsp of baking powder
1/4 tsp bi carb soda
1/2 tsp vanilla essence
3 eggs separated

Method to the madness

Pre heat the oven to 200 degrees

Grease the muffin tray well

Separate the eggs and beat the whites until fluffy

Melt the butter in the microwave or on the hob, stir in sugar and salt once melted

Add the butter to the eggs with the vanilla and incorporate

Sieve the dry ingredients into the mixture, mix well then quickly add in the egg whites, folding them through

Pop in the oven for between 13-16mins

Serve as is or topped with some whipped cream and berries. ENJOY!


3 thoughts on “Chocolate Muffins

  1. These look delicious, but I’m a little concerned about the oven temperature. Normally when I make muffins, the oven is preheated to 400 degrees, and I bake them for about 18 minutes. Same goes for cupcakes. The idea of putting muffins in a 200 degree oven for only 13-16 minutes worries me. What makes these muffins cook so differently? Is the the separation of the eggs?

    1. Hi there, I am referring to 200 degrees Celsius which is about 400 Fahrenheit, sorry should have been more clear. The quicker bake time is because I am using coconut flour and not wheat flour. Please let me know if you try them out πŸ™‚

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