Many people have recognized the health benefits of limiting gluten and carbohydrate in their diets, but sometimes they miss the treats they used to eat. Luckily, it’s possible to have your muffin and eat it too! This recipe is sugar free, grain free, gluten free and very low carb, so you needn’t worry about indulging.
Recipe for Gluten Free Chocolate Muffins
Ingredients:
- 1 cup hazelnut flour or meal
- ½ cup flaxseed meal
- ½ cup unsweetened cocoa powder
- 1 tbsp coconut flour
- ½ cup melted butter (salted)
- 3 large eggs, at room temperature
- ½ tbsp baking powder
- ½ tsp xanthan
- ¼ tsp salt
- ½ tbsp cinnamon
- 3-4 tbsp Truvia ™ brand low carb sweetener
- 1/3 cup water
Directions:
- Preheat oven to 350 degrees F.
- Place muffin liners in a muffin tin.
- Combine dry ingredients except sweetener (flours, flax seed meal, cocoa powder, baking powder, xanthan, salt and cinnamon) in a bowl. Stir to mix well.
- Beat eggs until fluffy. Add melted butter, water and Truvia ™. Beat until thoroughly combined.
- Add dry ingredients to wet ingredients and stir until dry ingredients are moistened.
- Use a tablespoon or serving spoon to distribute batter amongst individual muffin cups.
- Bake for 15 minutes or until a toothpick inserted into the center of a muffin and removed comes out clean.
Yield: 12 muffins
Nutrition information, per muffin: 1.3 grams net carbohydrate (net carbs are digestible sugars and starches that raise blood sugar; fiber and sugar alcohols are not included in this amount).
Notes
Hazelnut flour, flax seed meal, coconut flour and xanthan are available from sources like Bob’s Red Mill ™.
If you use traditional baking powder, these muffins aren’t completely grain free – most baking powders contain about one third to one half starch.
Adjust amount of sweetener to your taste.
Variations and substitutions
Almond flour can be substituted for almond flour, and would also be delicious with chocolate.
Melted coconut oil may be substituted for melted butter. If you do use coconut oil, other ingredients must be at (warm) room temperature or the coconut oil will solidify upon mixing with them.
Substitute hazelnut syrup for water and decrease amount of Truvia ™.
For a yummy variation, ¾ cup of semi-sweet chocolate chips may be added to the dry ingredients. Alternatively, chop up one 3-oz bar of sugar-free chocolate and add to dry ingredients. This will increase the carbohydrate content of each muffin slightly.
Like all baked goods, these are best served warm!
Adrienne Larocque - Dr. Larocque is an award-winning scientist who has published more than 20 articles in peer-reviewed scientific journals.
