The Baked Bite: Double Chocolate Muffins

At Cooking Curated, I share three recipes each week: one baked bite that can be devoured any time of day, one dinner option, and one scrumptious dessert. Today I am sharing my baked bite recommendation for this week: a recipe for double chocolate muffins that I modified to be gluten and sugar-free.

In high school, my friends and I used to spend hours in the snack bar. A giant chocolate muffin, often grilled with butter, was one of our favorite mid-morning snacks. A few months ago, I saw a recipe for jumbo double chocolate muffins in Gaby Dalkin’s Eat What You Want cookbook, and I was instantly transported back to those fun teenage mornings. I knew I had to try to make the recipe gluten and sugar-free. Fortunately, my attempts succeeded- and even without real flour or sugar, these muffins are addicting. You MUST try baking them- they’re the perfect indulgent breakfast. And if you’re feeling adventurous, try slicing a muffin in half and toasting it on a skillet

The Baked Bite: What’s Gaby Cooking Double Chocolate Muffins

Because I originally found this recipe in a purchased cookbook, I didn’t think I could share it with all of you. Lucky for us, however, a food blog re-posted the recipe with Gaby’s approval. The gluten and sugar-free modifications require some attention to detail, but I am telling you, it is WORTH it. If you like these muffins, you should also check out Gaby’s food blog- What’s Gaby Cooking- which is full of mouth-watering, California-inspired recipes.

Tips from Cooking Curated:

• If you want that giant, bakery-style muffin experience, use a jumbo muffin tin. You can definitely use regular-sized muffin tins, but a giant muffin is more fun ;)

• Definitely use muffin liners and spray them with avocado or coconut oil spray- I found the muffins difficult to remove from a pan without liners.

• You do not need a stand mixer- just mix the sugar, eggs, vanilla, and avocado oil with a whisk or fork.

• Closely read the modifications and ingredients sections below for all the details on making these gluten and sugar-free!

Remember to email or DM me a picture via Instagram if you make these, and do not hesitate to reach out if you have questions while baking!

The Modifications:

Because this recipe was not originally gluten or sugar-free, the modifications require a bit more attention. To avoid a ton of flipping back and forth between this page and the recipe, I wrote the full modified ingredients list below, so you can get your ingredients together and then just follow the directions on the linked recipe page.

The Ingredients:

There are three options for replacing the all-purpose flour:

• 1 cup + 2/3 cup gluten-free, all-purpose flour

OR, to up the protein content a bit:

• 1 cup gluten-free, all-purpose flour + 2/3 cup almond flour

OR, to make completely grain-free:

• 5/6 cup almond flour + 5/6 cup coconut flour

All the flour replacement options lead to a delicious muffin- but I do notice that the muffins are a bit less sturdy when you use almond & coconut flour. As long as you use muffin liners, however, that doesn’t really matter!

Ingredient List for Making What’s Gaby Cooking Double Chocolate Muffins Gluten & Sugar-Free:

Chosen replacement for all-purpose flour

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

½ cup hot water or hot, freshly brewed coffee

1 cup Lakanto Classic Monkfruit Sweetener

1/3 cup avocado oil

2 large eggs plus 1 yolk

2 teaspoons vanilla extract

¾ cup dairy-free sour cream OR almond-milk greek yogurt

2 ½ cups Stevia-sweetened chocolate chips or cacao nibs