Cooking with kids

Chocolate muffins – dairy-free, gluten-free, sugar-free

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Friday, just as I was about to go to bed, I found out that it had been Chocolate Day. Yes, that’s right, the 7th of July is Chocolate Day! I never knew this! “What kind of chocolate fan am I?” I thought to myself. Hardly a day goes by without me eating something with cocoa. It might be milk with xylitol and cocoa, sugar-free hazelnut and chocolate spread or sugar-free chocolate (you might remember from this post that we are in the process of reducing our sugar intake).

Being a chocolate fan (no, not addicted, just the usual fan!), I would have written this post on Friday. But I decided to celebrate the day on Saturday by baking some really delicious chocolate muffins.

My plan was to take some photos of them in the living room using the daylight. My kids and husband didn’t give the muffins a chance to leave the kitchen though! Therefore, this post includes a photo found online of a muffin. But it does look identical to what was devoured by my family.

Chocolate muffin - sugar free, dairy free, gluten free

The recipe is really simple and easy to do and it bakes quite quickly (15-20 minutes). These muffins are a great breakfast for any hectic or more peaceful morning. And what I like most about them is that they are sugar-free, gluten-free and dairy-free and still really delicious.

To make the muffins you will need 2 bowls:

  • in one, you will mix three mashed banana with one egg, oil and xylitol (buy it online, it’s a bit cheaper)
  • in the other, you will mix the gluten-free flour, with baking powder and bicarbonate of soda (both gluten-free), a pinch of salt and some cinnamon

You will then combine the wet ingredients with the dry ones. Add some chocolate chips (called “No Added Sugar Giant Dark Chocolate Buttons” in some online groceries stores) and then pour everything in the muffin tray.

Bake the muffins in a pre-heated oven (180C) for 15-20 minute (check with a cocktail stick) and that’s it! Enjoy!

Please find below the printable recipe, with the exact quantities of ingredients, instructions and some notes.

Print Recipe
Chocolate muffins - dairy-free, gluten-free, sugar-free
Chocolate muffins - gluten free, dairy free, sugar free
Prep Time 10 minutes
Cook Time 15 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Chocolate muffins - gluten free, dairy free, sugar free
  1. Heat the oven at 180C and line the muffin tray with muffin cases.
  2. Mix in a bowl the egg with oil and with the mashed bananas.
  3. Add the xylitol and mix.
  4. In another bowl gently mix using a spoon the flour with cocoa, bicarbonate of soda, baking powder, salt and cinnamon.
  5. Add the flour mix to the first bowl while mixing.
  6. Stop mixing and add the chocolate chips.
  7. Pour everything in the muffin tray.
  8. Place the tray in the oven and bake the muffins for 15-20 minutes (check them with a cocktail stick).
Recipe Notes

Instead of xylitol, you can use sugar, the ratio is 1:1.

Instead of gluten-free flour, you can use plain flour, leaving out the xanthan gum.

One Comment

  • Luke

    For the oil part of the ingredients try dark green first cold press Grape seed oil… or even Olive oil!
    For the Choc chips… a few weeks ago I accidentally picked up the semi-sweet variety from the shelf of our local supermarket. (A propriety brand of theirs called “Presidents Choice” Decadent Chocolate Chips ) These chips have a hard bitter edge to them, of course, as you would expect from the semi-sweet type. BUT they melt differently than the other milk choc type. Better in fact. I like em’ more! Try some organic cane sugar… it won’t kill you =P And you can skip the 1/8 tsp salt since there is so much sodium already in the baking soda / powders.

    Monday’s are always “Cookie Day” around here. Sometimes Thursday’s too… 😉 Very minimalist ingredient list… rock bottom basic… they can be baked HARD and crunchy. Full of big flake Oats and either raisins or choc chips. But I digress… experimentation and evolution of baking techniques are a very personal thing… I encourage you to experiment and alter the process! Not that I can talk… I have not make any cookies myself in years! Simple can be better. And it usually IS better. Easier to make too!

    Great Muffins by the way… LOL…. that’s what the comments should be about right?! With the 3 bananas they must be dense and SOLID, not light and fluffy, with a good moisture level. Sometimes too much moist fruit can lead to a heavy sticky consistency…ha..yeah. (The banana loaves that my mom threw away after one slice yuk LOL)

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