Thursday, April 26, 2018

Gluten Free Chocolate Muffins

Gluten Free Chocolate Muffins

I’m not that much of a baker. Cooking and baking to me is like apples and oranges. Two different worlds. But…

Sometimes I get this serious urge to bake. I mean, am I the only one? I could be sitting on the couch, watch T…… oh never mind. I know EXACTLY….. why I get those urges. (high five) Seriously though there are some days that I just get into the mood and I feel I have to whip out that flour and start baking. I love greasing the pan (some people actually hate that part. I don’t know why.) I love using my favorite baking equipment like my whisk and bowl, etc. My mom has this awesome “hand me down” aluminum bowl that I’m waiting for her to forget at my house so I can claim as my own but she’s yet to leave it here. So. I have to keep waiting.

When Bob’s Red Mill sent me some Gluten Free Whole Grain Oat Flour, I needed to make something good. I remember seeing cocoa powder in the pantry yesterday so I felt the urge to use it of course. Plus, I like, love, chocolate. I mean, seriously. Insert these awesome Gluten Free Chocolate Muffins. Super fluffy and moist (I surprised myself with this recipe) I posted the whole cooking/baking process on my “Instagram Story” so check me out on Instagram. (obviously after 24hrs it deletes, so, yeah) Enjoy.

Gluten Free Chocolate Muffins

Lasts 2-3 days.

Oh hey, also check out my Pinterest page for other recipes. I’m positive you’ll dig it.

Gluten Free Chocolate Muffins

Gluten Free Chocolate Muffins


  • 1 cup Bobs Red Mill Oat Flour, Gluten Free
  • 1 cup bananas, mashed
  • 1/3 cup apple sauce, unsweetend
  • 1/4 cup dark cocoa powder
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp coconut oil (for chocolate icing)
  • 2 tbsp semi-sweet chocolate mini chips (I used Enjoy Life brand)


  1. Preheat oven to 350F
  2. Grease muffin tin
  3. Whisk together egg, bananas, sugar, applesauce, and vanilla extract
  4. Mix dry ingredients, then add to wet ingredients
  5. Combine the mix well
  6. Bake about 20-25 mins (depends on your oven) or until a knife or toothpick comes out clean
  7. While that bakes, make the chocolate frosting
  8. In a glass bowl, add chocolate and coconut oil
  9. Microwave for approx 30 seconds
  10. Remove from microwave then mix well
  11. If mixture is too thick, add 1/2 tsp coconut oil, mix, then microwave an additional 10 second
  12. If mixture too oily, add another teaspoon of chips.
  13. Mix to your desired consistency.
  14. Let muffins cool on baking rack.
  15. Drizzle with chocolate and enjoy! Muffins good for approx 2-3 days.
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*This post was sponsored by Bob’s Red Mill. All comments and opinions are my own.

Alex Torres


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