A gluten free chocolate muffin that does not taste gluten free!
Author Mary Johanson
1boxGluten Free Chocolate Cake Mix
3.9ounce boxInstant Chocolate Pudding Mix
1cupChocolate Chipsoptional to freeze ahead
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.