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:

Quickview
204k Calories
6g Protein
9g Total Fat
27g Carbs
3% Health Score
Limit These
Calories
204k
10%

Fat
9g
15%

  Saturated Fat
4g
26%

Carbohydrates
27g
9%

  Sugar
16g
19%

Cholesterol
27mg
9%

Sodium
229mg
10%

Alcohol
0.37g
2%

Caffeine
8mg
3%

Get Enough Of These
Protein
6g
12%

Manganese
0.32mg
16%

Fiber
3g
14%

Phosphorus
115mg
12%

Copper
0.2mg
10%

Magnesium
38mg
10%

Calcium
94mg
9%

Vitamin C
7mg
9%

Iron
1mg
8%

Potassium
245mg
7%

Zinc
0.99mg
7%

Selenium
4µg
7%

Vitamin B2
0.1mg
6%

Vitamin B6
0.08mg
4%

Folate
13µg
3%

Vitamin B3
0.59mg
3%

Vitamin B1
0.04mg
3%

Vitamin B5
0.28mg
3%

Vitamin B12
0.16µg
3%

Vitamin E
0.31mg
2%

Vitamin K
1µg
2%

covered percent of daily need
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