Gluten-free chocolate muffins

by Bartuğ

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:

Gluten-free chocolate muffins

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 2.692 calories 200 grams fat
Rating: 5.0/5
( 1 voted )


  • 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.

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