Gluten Free Chocolate Muffins
These Gluten Free Chocolate Muffins turned out very special in taste. They have brownie kind of texture inside and they stay moist for a few days.
Ingredients
- 120 g dark chocolate (70% +)
- 3 eggs
- 100 g coconut sugar
- 120 ml olive oil
- 1/4 tsp salt
- 130 g almond flour
- 10 g sugar
- 50 g dry apricots
- 50 g hazelnuts
Instructions
- Melt the dark chocolate in the microwave (10-15 second pulses).
- Very carefully, separate the egg yolks from the egg whites. Add coconut sugar, salt, and oil to the egg yolks, and mix well.
- Add almond flour, melted chocolate and mix again.
- Place the egg whites in a clean, dry mixing bowl and start to beat on low speed for 1 minute then increase the speed to medium. When you see a lot of bubbles, add 10g of sugar and beat for an additional minute, then increase the speed to full. Beat until firm peaks are achieved.
- Add the dry apricots and the hazelnuts to the chocolate mixture, then in three batches add the beaten egg whites. Mix everything with a spatula.
- Fill out the cupcake cups 3/4 of the way up and bake at 350 degrees for 35-40 minutes or until toothpick inserted into center comes out clean.
Notes
You can use raisins instead of dry apricots and any other nuts that you have on hand.
Make sure that the mixing bowl and the whisk are very clean and dry, and no egg yolks gets to the egg whites, or it will not be beaten.