Gluten-Free Chocolate Muffins

Name: Gluten-Free Chocolate Muffins (vegan & healthy)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 8 tbsp raw buckwheat flour; 4 tbsp cacao; 4 tbsp coconut sugar; 1/2 cup coconut milk; 1/3 cup water; cherries ((for topping or inside)); 1/2 cup coconut cream (thick part); 3 tbsp cacao; 2 tbsp Coconut sugar

Moist, chocolatey muffins made with wholesome ingredients like raw buckwheat flour, cacao, and coconut sugar. Naturally gluten-free, dairy-free, and refined sugar-free, these treats are perfect for a healthy snack or indulgent dessert. Ready in 35 minutes.

Ingredients

Raw Buckwheat Flour

Why It’s Used: Provides the base structure for the muffins, keeping them light and naturally gluten-free.
Benefits: Rich in protein, fiber, and antioxidants, making it a nutritious alternative to wheat flour.
Substitute: Oat flour or almond flour; adjust liquids accordingly as different flours absorb differently.

Cacao Powder

Why It’s Used: Adds rich chocolate flavor and color to the muffins.
Benefits: Cacao helps reduce oxidative stress, lowering markers like Malondialdehyde (MDA) and Advanced Glycation End-products (AGEs), which are associated with aging and cellular damage.
Substitute: Cocoa powder or carob powder for a milder, sweeter flavor.

Coconut Sugar

Why It’s Used: Naturally sweetens the muffins without refined sugar.
Benefits: Coconut sugar may help reduce systolic blood pressure (SBP), which is a key risk factor for cardiovascular diseases.
Substitute: Maple sugar, date sugar, or regular sugar if preferred.

Coconut Milk

Why It’s Used: Adds moisture and richness to the muffins.
Benefits: Dairy-free and rich in healthy fats that provide a creamy texture.
Substitute: Almond milk, oat milk, or cashew milk for a lighter consistency.

MORE HEALTHY & VEGAN DESSERTS

gluten-free chocolate muffin with cacao cream and cherries

Gluten-Free Chocolate Muffins (vegan & healthy)

Healthy chocolate muffins that are gluten-free, moist and without processed sugar. Ready in 35 minutes.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 8 muffins

Course: Dessert

Ingredients Method

Ingredients

8 tbsp raw buckwheat flour
4 tbsp cacao
4 tbsp coconut sugar
1/2 cup coconut milk
1/3 cup water
cherries (for topping or inside)

Cacao cream (optional)

1/2 cup coconut cream (thick part)
3 tbsp cacao
2 tbsp Coconut sugar

Method

Preheat your oven to 350°F (180°C).
If serving the muffins with cacao cream, mix coconut cream, cacao, and coconut sugar, then refrigerate until ready to use.
For muffins, combine 8 tbsp raw buckwheat flour, cacao, and coconut sugar in a bowl or food processor.
Add cherries if using.
Gradually pour in 1/2 cup coconut milk and 1/3 cup water. Mix until you achieve a smooth, lump-free batter.
Divide the batter evenly among the muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Serve with cacao cream and cherries.