Flourless Gluten Free Chocolate Mint Muffins
Happy Mothering
Happy Mothering
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  • 15 min
  • 20 min
  • 35 min
  • 24 In
  • ½ cup white chocolate
  • cup
  • ½ stick
  • 2 teaspoon pure vanilla extract
  • 6 drops
  • ½ cup unsweetened cocoa powder 1 tablespoon organic powdered sugar 1 ½ tablespoon organic ground coffee Mini muffin tins (recipe makes approximately 24 gems) and paper cups to line or a cooking spray Sifter Mixing bowl and whisk Instructions Preheat oven to 375 degrees F, then line your mini muffin tins with cups or coat with avocado oil spray. Chop your chocolate and melt it in a double boiler, stirring constantly. Add your butter to the melted chocolate, whisking constantly and making sure there are no lumps left. Transfer this mixture to a mixing bowl. Add the eggs to the mixing bowl, then start adding in your sugar slowly, whisking as you go until it is well blended with the chocolate and butter mixture. The coffee adds a pop of flavor to these but it’s not overpowering and it enhances the chocolate flavor. So go ahead and add in your coffee, vanilla and essential oil drops. Mix well. Now you need to sift the cocoa powder. It will go into the rest of the ingredients, so sift it right over the mixing bowl. Whisk all ingredients until smooth. Now, add your batter to the muffin tins, filling about ⅔ full with the batter. Bake until gems have risen, about 12-15 minutes. They will puff up some and then go flatter after they cool, and this is normal. Test with toothpick but do note that because they are flourless, they will still have some wet batter, you just don’t want a lot on there. Remove the muffins from the oven and dust the tops with the powdered sugar while warm. Now enjoy! 3.4.3174



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