This Gluten Free Double Chocolate Muffins are the easiest muffins I have ever made. And not only it’s gluten free, it’s also nut free and could easily be dairy free.
I am always looking for alternatives to flour. Although our family is not gluten free, we have lots of friends that have very strict dietary needs. But usually whenever a baked good is gluten free, most of the time it has almond flour or some other nut flour, and since my daughter is allergic to all tree nuts, it’s a big no no at our house.
Oh and did I mention it’s high in protein? That’s because the main ingredient is garbanzo beans, aka chickpeas. The cool thing about garbanzo beans is that it has a very neutral flavor making it very versatile. And because we are using canned garbanzo beans, it’s also readily available.
The garbanzo beans can be very dense so when making these muffins I use my super powerful VitaMix blender, but if you think your blender can’t do the job, you can always puree the beans in a food processor so it becomes a paste before adding to the mix.
These muffins are best when they are fresh, but they will last a couple of days on the counter or you can keep it the fridge and pop it in the microwave for 5 – 10 seconds to just barely warm them.
If you want to splurge, add a dollop of my Heath bar dip on top of the muffin and they magically because cupcakes. 😉
Gluten Free Double Chocolate Muffins
Super easy Gluten Free Double Chocolate Muffins and it's protein packed!
- 3 eggs
- 1/2 cup honey or pure maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 Tbsp. coconut oil
- 1 tsp. pure vanilla extract
- 1 can garbanzo beans (chickpeas) drained and rinsed
- 1/3 cup semi-sweet chocolate chips (could be dairy free)
Preheat oven to 350F. Line a 12-muffin pan with cupcake liners and set aside.
In a blender, blend the eggs and then add the honey, cocoa powder, baking soda, coconut oil and vanilla, blend until mixed.
Add the garbanzo beans and blend until smooth.
At this point the mixture will be very thick.
Scoop the mixture into a bowl and add the chocolate chips.
I use a cupcake measuring spoon to scoop the muffins in the pan. You could also use an ice cream scoop.
Bake at 350F for about 25 minutes. DO NOT OVER BAKE them or they will be dry.