The gluten-free chocolate muffins are super juicy, stay fresh for a long time and taste like heavenly chocolate.
Since it was a friend’s birthday and unfortunately cannot tolerate gluten, I wanted to bake a gluten-free cake. Unfortunately, I couldn’t think of any filling that I could have made with a clear conscience, as we had a one-hour drive ahead of us and traffic jams have to be taken into account. In this case there were “only” umpteen construction sites.
The idea of a cake vanished very quickly and I had muffins as an idea: They are easy to transport, last the journey and are already portioned.
Quote from the friend after she tried one: “They taste super juicy and look like these lavacakes, thank you!” – So that you can enjoy them, here is the recipe:
- 150 grams almonds
- 100 grams sunflower or rapeseed oil
- 110 grams sugar
- 10 grams vanilla sugar, homemade
- 3 eggs
- 5 tbsp baking cocoa
Preheat the oven to 180°C top/bottom heat.
Grind the almonds in a mixing bowl for 15 seconds/speed 8 and transfer.
Put the eggs, the oil, sugar and vanilla sugar in the mixing bowl, beat 1 minute 30 seconds/speed 3.5 until frothy.
Add the ground almonds and the baking cocoa, stir for 30 seconds/speed 4.
Spread the finished dough in a muffin tin or paper muffin molds and bake for about 20-25 minutes. After the baking time, let the muffins cool down on a wire rack.
If necessary, decorate the muffins with powdered sugar or icing.
Alternative: Bake muffins without baking cocoa: then reduce the sugar to 90g.