Double Chocolate Strawberry Muffins (Gluten Free)
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Double Chocolate Strawberry Muffins (Gluten Free) might be a recipe you should try. For 89 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 10g of fat, and a total of 204 calories. This recipe serves 12. This recipe from Cooking Ala Mel requires salt, cocoa powder, baking soda, and plain greek yogurt. It works best as a breakfast, and is done in about 45 minutes. Mother's Day will be even more special with this recipe. 226 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Gluten free double chocolate muffins, Gluten-free Double Chocolate Chip Muffins, and Healthy Gluten Free Double Chocolate Zucchini Muffins.
Servings: 12
Ingredients:
1 cup almond meal (I use Trader Joe's)
1 tsp baking powder
1 tsp baking soda
1/2 cup buckwheat flour
1/2 cup cocoa powder
3/4 cup dark chocolate chips
2 eggs
1/2 cup honey
1/2 tsp liquid stevia (or another 1/2 cup honey - you can scale this down to 1/4 tsp or 1/4 cup honey for less sweetness)
1/2 cup plain Greek yogurt
1/2 tsp salt
1 heaping cup strawberries, hulled and quartered (fresh or frozen are fine)
1 Tbsp vanilla extract
Equipment:
muffin tray
bowl
oven
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 350ºF, and line a muffin tin with liners.In a medium bowl, combine the almond meal, buckwheat flour, cocoa powder, baking soda, baking powder, and salt. Set aside.In a large bowl, beat the honey, liquid stevia, yogurt, eggs, and vanilla extract together, until smooth. Slowly stir in the flour mixture, stirring until just combined. Gently fold in the strawberries and chocolate chips.Scoop about 1/4 cup of the batter into each prepared muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean.Allow to cool slightly in the pan before removing to a wire rack to cool. Store leftovers in an airtight container in the refrigerator. These can also be frozen, tightly wrapped, for up to 2 months.
Step by step:
1. Preheat the oven to 350ºF, and line a muffin tin with liners.In a medium bowl, combine the almond meal, buckwheat flour, cocoa powder, baking soda, baking powder, and salt. Set aside.In a large bowl, beat the honey, liquid stevia, yogurt, eggs, and vanilla extract together, until smooth. Slowly stir in the flour mixture, stirring until just combined. Gently fold in the strawberries and chocolate chips.Scoop about 1/4 cup of the batter into each prepared muffin tin.
2. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean.Allow to cool slightly in the pan before removing to a wire rack to cool. Store leftovers in an airtight container in the refrigerator. These can also be frozen, tightly wrapped, for up to 2 months.
Nutrition Information:
covered percent of daily need
