Disclosure: Any post may contain links to my shop or affiliate links, which means I may receive a commission from any purchase you make. All opinions about products I use are my own. Read the full disclosure and Privacy Policy HERE.
My mom tasted these muffins a few weeks ago and said that I should not give this recipe away for free, that I should charge big bucks for this one. I’m rebelling and sharing it for free anyway! Ha! Even though my mom still has the privilege of eating gluten, she said she’d choose these chocolate muffins over other chocolate muffins or cupcakes any day.
That’s how we feel out our house too. These are the BEST Chocolate Muffins. And as I tell my children, muffins are just cupcakes that taste good without frosting!
When we started our gluten free journey over two years ago, I was grossed out by most gluten-free baked goods. They all tasted like sand was the major ingredient. Turns out, I just had to learn a few tricks.
I mentioned in my Awesome Banana Muffin recipe, that I started the tradition months ago of Sunday Morning Muffins. I get up early on Sunday morning and bake muffins so the good smells can help rouse my sleepy kids. These chocolate muffins are a pretty consistent go-to, because they always sound like a good idea.
And the recipe you’ve been waiting for –
The Best Chocolate Muffins Recipe (Gluten Free)
Ingredients
- 1 box Gluten Free Chocolate Cake Mix
- 3.9 ounce box Instant Chocolate Pudding Mix
- 1 cup Chocolate Chips optional to freeze ahead
- 1 Ripe Banana
- 4 oz. Greek Yogurt
- 1/4 cup Vegetable Oil
- 1/4 cup Water
- 3 Eggs
- 1/2 tsp. Almond Extract
Instructions
- Preheat oven to 350. Line muffin pans with paper liners.
- Beat yogurt and banana together until smooth, about 1-2 minutes.
- Add oil, water, eggs, and almond extract. Beat again until smooth, about another minute.
- Add pudding mix and cake mix, slowly mix until well combined.
- Set aside about 1/4 cup of chocolate chips for the topping, then mix in the remaining chocolate chips into the muffin mixture until well combined.
- Fill each muffin liner about 2/3 full. Then top each with 3-4 well-spaced chocolate chips for a more beautiful final muffin.
- Bake about 30 minutes. (It's better to cook a muffin a little too long instead of not quite long enough!) Makes between 18-24 muffins, depending on how full you fill each muffin liner and how big you like your muffins.
But yeah, today is the start of spring break and yesterday, on Sunday, we were all participating in religious fasting for breakfast, so muffins were made today instead. There’s no hard and fast rule. We make muffins when we feel like it! Which is sometimes more than once a week. … don’t judge!
Just you wait, once you give these muffin recipes a try, you may make muffins more than once a week too!
From my home to yours,
Mary
pin this post
Okay. Muffins for dinner!
Always a good idea!