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Gluten Free Chocolate Muffins (Rice Flour Muffins)
These Chocolate Muffins will be perfect if you’re looking for a gluten-free dessert recipe! These muffins only take 30 minutes to make, and the fluffy, tasty treats are guaranteed to satisfy any sweet tooth.
Looking for rice flour recipes? Try my Rice Flour Pancakes, Rice Flour Matcha Muffins, or Rice Flour Donuts!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these Gluten Free Chocolate Muffins:
How To Make Gluten-Free Chocolate Muffins: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, you can go to the printable recipe card below.
Step 1
In a large bowl, combine the eggs, sugar, oil, and soy milk.
Step 2
Add the rice flour, baking powder, and cacao powder to the bowl.
Step 3
Blend the batter until smooth.
Step 4
Pour the batter evenly into a muffin pan and bake.
Once baked, remove the muffins from the oven and place them on a wire rack to cool. Enjoy these delicious treats!
Toppings
My little girl helped me add chocolate, making the muffins look even more cheerful! Feel free to add toppings like chopped nuts, dark chocolate chips, or sliced bananas!
Storage
Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. For more extended storage, wrap them with cling film and store them in the freezer, where they will last for up to one month.
Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes
More Dessert Recipes You Will Love
Leave a Rating!
I hope you enjoy these Gluten-free Chocolate Muffins! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Gluten Free Chocolate Muffins (Rice Flour Muffins)
Equipment
- 12-cup Muffin Pan
Ingredients
Instructions
- Preparation: Preheat oven at 180C (356 F).
- Wet Ingredients: Put eggs, sugar, oil, and soy milk into a large mixing bowl and combine well.
- Dry Ingredients: Place a strainer on the bowl, add rice flour, cacao powder, and baking powder, sift them, and combine well.
- Bake: Pour the batter into a muffin pan evenly. Bake for 10 minutes at 180C (356 F).
Video
Notes
- Storage: They will be good for two days at room temperature, three days in the fridge (in an airtight container), and one month when wrapped with cling film and stored in the freezer.
- Substitute: You can substitute soy milk with your favorite milk, such as oat and almond milk. You can use oil that doesn’t have a strong smell.
- Top your muffins with all sorts of toppings – you could try chopped nuts, chocolate chips, or sliced bananas.
Nutrition
This nutritional information is estimated and provided for general reference only.
Can I bake these in a regular size muffin pan?
I dont have a mini size.
Yes, you can! In that case, you can simply add an extra 10 to 15 minutes to the baking time and make sure it’s thoroughly baked! I hope you will like the muffins!
They are so soft and yummy, love this recipe
Thanks for trying this muffin recipe, Alexa! I’m so glad you like it!