Moist & Delicious Rice Chocolate Muffins (No Butter!)
Easy Recipe for Healthy Gluten-Free Rice Chocolate Muffins
Introducing a recipe for rice chocolate muffins that are moist and wonderfully soft, even without butter! They use unrefined cane sugar and erythritol, making them a guilt-free treat. The use of gluten-free rice flour also makes them easier to digest. These are perfect healthy snacks to make easily at home for the whole family to enjoy.
Main Ingredients
- 2 fresh eggs
- 17g unrefined cane sugar (or sweetener of choice)
- 30g erythritol (or sugar substitute)
- 60g grapeseed oil (or other vegetable oil)
- 50g milk (dairy or plant-based)
- 120g fine rice flour
- 15g unsweetened cocoa powder
- 1g salt (approx. 1/8 tsp)
- 3g gluten-free baking powder (approx. 1 tsp)
Cooking Instructions
Step 1
First, prepare your muffin tin by lining it with paper liners. In a bowl, sift together the fine rice flour, unsweetened cocoa powder, and gluten-free baking powder. Sifting them together a couple of times will ensure the dry ingredients are well combined and prevent lumps, contributing to a smoother muffin texture.
Step 2
In a separate bowl, crack the 2 fresh eggs. Add the unrefined cane sugar, erythritol, and salt. Whisk together with a balloon whisk until the eggs are well beaten and the sweeteners and salt are dissolved. Whisk until the mixture is a pale ivory color for best results.
Step 3
Slowly pour the grapeseed oil into the egg mixture while whisking gently with the balloon whisk. Continue to whisk until the oil is well emulsified with the egg mixture. Be careful not to overmix at this stage.
Step 4
Add the milk and whisk gently again until just combined. Ensure the milk is incorporated smoothly into the other ingredients. The batter should not be too thick.
Step 5
Now, add the sifted dry ingredients (rice flour, cocoa powder, baking powder) to the wet ingredients bowl. Using a spatula, fold the dry ingredients in until just combined – you should no longer see streaks of dry flour. It’s crucial to mix minimally to avoid developing gluten, which can make the muffins tough. Mix only until the flour is incorporated.
Step 6
Spoon the finished muffin batter into the prepared paper liners in the muffin tin, filling each about two-thirds full. Filling the cups too full may cause them to overflow during baking, so aim for about two-thirds capacity.
Step 7
Bake in a preheated oven at 180°C (350°F) for 25 to 35 minutes. To check for doneness, insert a skewer or toothpick into the center of a muffin; it should come out clean. Baking times can vary depending on your oven, so check periodically. Once baked, remove the muffins from the tin immediately and let them cool completely on a wire rack to enjoy these delicious rice chocolate muffins.
