Take your healthy baking game to a whole new level with this easy, gluten-free double chocolate muffin recipe. Built on a base of Greek yogurt, gluten-free flour and cauliflower (yes, cauliflower), these quick chocolate muffins contain just the right amount of chocolate-y deliciousness without being overly indulgent. Oh, and their ultra-moist too.
I’ve never quite understood why some people don’t have an appetite for sweets. My sweet tooth isn’t as strong as it used to be, but I can’t imagine a life without chocolate. Every time I return to Sydney my Mum has a box of Cadbury’s Favorites waiting for me on my dresser (thanks Mum)!
This recipe was borne out of my love of chocolate and my (undeclared) desire to be a better baker. I’ve been experimenting with all sorts of healthy baked good recipes lately, and muffins have become one of my favorite things to whip up on a whim. Since there’s only two of us, I always stash a couple in the freezer for an easy brekkie addition or dessert.
These fluffy, double chocolate muffins are gluten free, ready in under 30, and don’t require any fancy baking equipment. I’ve even managed to squeeze a veggie in there which makes them a smidge more nutrient dense, and moist. (Learn more about the benefits of cruciferous veggies like cauliflower here). Go forth and get your chocolate fix!
Gluten-Free Double Chocolate Cauliflower Muffins
½ cup brown sugar
½ cup + 1 tbsp canola oil
½ cup vanilla Greek yogurt
1 tsp vanilla extract
1.5 cups gluten-free all purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 cup riced cauliflower (or grated zucchini)
¼ cup unsweetened cocoa powder
½ cup dark chocolate chips (+ 2 tbsp extra for topping)
Preheat oven to 350F/180C. Line a muffin tin with baking cups.
In a large bowl, whisk together the sugar, eggs, oil, yogurt, and vanilla extract, until the mixture is smooth and shiny.
Whisk in the baking powder, baking soda, salt, cinnamon, and cocoa powder.
Add the flour and riced cauliflower into the mixture. Mix with a wooden spoon until all the ingredients are thoroughly combined.
Add the chocolate chips to the muffin batter and stir until the chocolate chips are evenly distributed throughout the batter.
Spoon the batter into the baking cups, and top with the remaining 2 tbsp of dark chocolate chips.
Insert the muffin tray into the oven, and bake for 20 minutes or until a toothpick comes out clean when it is inserted into the middle of a muffin.
Remove the muffin tray from the oven, and serve.
Makes 10-12 muffins.