Super Moist Chocolate Muffins

These divine chocolate muffins are both gluten and sugar free. They are so moist and fluffy and taste delicious! I guarantee that even the fussiest of eaters will enjoy these.

I make these in my thermomix, but they can easily be created in a food processor or even the old fashion way with a bowl and spoon.

Getting into the kitchen and cooking your own food is the best thing you can do for your family’s health and it’s such a privilege too. Happy cooking!!

Super Moist Chocolate Muffins

Course:

Dessert, Snack, snackbox

Cuisine:

dessert

Keyword:

glutenfree, sugarfree

Prep Time:

10 minutesminutes

Cook Time:

13 minutesminutes

Total Time:

23 minutesminutes

Servings:

9muffins

Author:

nourishingme

These gluten free, sugar free muffins will satisfy even the fussiest eaters

Print Recipe

Ingredients

• 1 cup brown rice flour

• 3 bananas, very ripe

• 2 eggs, organic free range

• 100g butter, grassfed

• 1/3 cup honey

• 2 tbsp cacao powder

• 1 tsp baking soda, aluminium free

• 1 tsp bicarb soda, aluminium free

Instructions

• Pre-heat the oven to 180 degrees C.

• Mash the 3 bananas until they are very smooth and not lumpy.

• Melt the butter in a saucepan.

• In a bowl add all of the wet ingredients together. Mix well.

• Add all of the remaining dry ingredients and mix well until there are not lumps and it is smooth silky.

• Spoon the mixture into a lined muffin tray. Instead of patty pans, I cut up non-bleached baking paper to line the muffin tray.

• Bake for approximately 10-13 minutes or until golden brown.