Gluten-free chocolate muffins

These gluten-free chocolate muffins are small, soft, and indulgent cakes, perfect for an afternoon snack. I based this recipe on Bernard's Kitchen but adapted it to be gluten-free. They were truly delicious, even the next day. Thank you, Bernard! Their light and melt-in-your-mouth texture is irresistible from the first bite. You can add chocolate chips for even more enjoyment, but I didn't because my son had just had his wisdom teeth removed. I wanted him to be able to try them. Easy to make, these muffins are a real treat, even without gluten. They maintain a beautiful golden color and rise thanks to a well-balanced blend of flours. Served warm, they reveal their full chocolatey aroma. They keep for several days while remaining moist.

Preparation time: 15 minutes

Cooking time: 20 minutes

Rest time: 5 minutes

Total time 40 minutes

Cooking method: Traditional

Servings: 12

Special diet: suitable for gluten-free diet

Ingredients

75g of unsweetened cocoa powder
190g of sugar ( I used coconut sugar and brown sugar)
100g of rice flour
40g of teff flour
30g of arrowroot starch
1 tbsp of psyllium (for a lighter weight)
1 tbsp ground flax seeds (for extra softness (I use a coffee grinder))
150 g of milk
150g of butter
190g of eggs (3 large or 4 small/medium)
1 tsp of gluten-free yeast
1/2 tsp of bicarbonate

Preparation

1
Preheat the oven to 190 degrees.
2
Melt the butter. Then mix the eggs, milk, melted butter, sugar and cocoa powder.
3
Add the ground flax seeds and psyllium. Mix.
4
Add the flours, yeast and bicarbonate. Mix well.
5
Fill muffin tins to the brim; I use a 12-cavity silicone mold of normal size.
6
Bake for 15 to 20 minutes. Remove from the oven and wait five minutes before unmolding and enjoying.

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