Wake up to a fresh baked batch of Gluten-Free Mocha Muffins! These muffins are super chocolatey and have hints of vanilla and coffee.
Happy New Year! I decided to start the New Year off with chocolate.
I know a lot of people are looking to reset their eating habits for the year, but chocolate always has a place in my diet. And what better way to enjoy chocolate than a Gluten-Free Mocha Muffin?
In all seriousness, you can eat a healthy diet and enjoy special treats in moderation. I personally don’t like to cut something 100% out of my diet. If I do, I feel deprived and end up eating way more than I really need to.
Several people I know like to follow the 80/20 rule.
Eighty percent of the time they follow a healthy balanced diet, and twenty percent of the time they enjoy special treats, larger meals, and/or something that they wouldn’t normally eat on a daily basis.
While these Gluten-Free Mocha Muffins are a bit of an indulgence with the cocoa (but cocoa is healthy) and chocolate chips, they use a 100% brown rice flour blend from Ryze Gluten-Free.
I love that there are no added starches to the blend (or the muffins). It helps balance out all the chocolate chips I sprinkled on top.
Serve these muffins with a side of fruit, or even a scrambled egg and some veggies and balance them out even more.
Both make great breakfasts or snacks and both are free from starches.
And if you’re looking for something with vegetables in it, my Gluten-Free Carrot Muffins are just what you need. They are also grain free, and quite scrumptious.
If you make these muffins, please stop by and let me know what you though. Enjoy!
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon gluten-free vanilla extract
- 2 large eggs, room temperature
- ½ cup sour cream
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoon gluten-free baking powder
- ¼ cup unsweetened cocoa
- 2 tablespoons fine ground coffee
- 1 ¼ cups all-purpose gluten-free flour (I used RYZE Yellow Flour Blend )
- 1 cup gluten-free chocolate chips
- Preheat oven to 350° F. Grease a 12-serving metal muffin pan; set aside.
- In a medium mixing bowl, beat butter, sugars, vanilla, eggs, and sour cream until well combined.
- Add in salt, baking soda, baking powder, cocoa, ground coffee, and flour and mix just until combined.
- Stir in chocolate chips.
- Spoon the batter into each muffin well, filling 2/3 the way full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then removed to a wire rack.
- Store in an airtight container at room temperature for up to 4 days.
Disclosure: This recipe was sponsored by RYZE. Opinions are my own.