If you're looking for a gluten-free dessert recipe, these Rice Flour Chocolate Muffins will be perfect! They only take 30 minutes, and the fluffy, tasty treats are guaranteed to satisfy any sweet tooth.
Rice flour is an amazing substitute for regular all-purpose flour, and these mini-size chocolate muffins are so easy to make!
In just 30 minutes, you'll be able to enjoy fluffy gluten-free treats!
- This recipe is for you if:
- You love gluten-free muffins.
- You are looking for rice flour recipe.
- You want to make muffins with rice flour.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let's get started!
About this recipe
- Rice flour muffins
- Gluten-free and dairy-free recipe
- Mini size muffins (12 muffins)
- Baking time is 13 minutes
Here are the ingredients (amounts are in the recipe card below).
- White rice flour: I use plain white rice flour, but you can substitute it with brown rice flour.
- Eggs: I use large size eggs.
- Sugar: I use beet sugar in this recipe. You can use any sugar of your choice.
- Oil: I use Taihaku sesame oil squeezed raw with no fragrant aroma like regular sesame oil (pressed after roasting). You can use any oil that does not have a strong smell or flavor.
- Soy milk: Please pick soy milk made from non-GMO soybeans, and the one with no flavor or sugar is added. You can substitute it with your favorite milk, such as almond milk, or oats milk.
- Cacao powder: I use unsweetened cacao powder.
- Baking powder: I use aluminum-free baking powder.
If you want more information about the ingredients, you can find more in this recipe: Vegan Blueberry Muffins.
Let's go over how to make these muffins! The instructions are the same as Vegan Matcha Muffins, so please check the link if you like to watch the steps.
First of all, preheat the oven to 180C/356F.
- Put eggs, sugar, oil, and soy milk in a mixing bowl and mix well with a whisk until blended.
- Add rice flour, baking powder, and cacao powder to the bowl and mix well.
- Put the dough evenly in the muffin tin.
- Bake for 13 minutes at 180C/356F.
There you go! In less than 30 minutes, you can have fluffy rice flour muffins!
Please remove it from your oven and place the muffin tin on a wire rack to cool.
My 3-year-old daughter helped me put some chocolate on and made the muffins more cheerful! Feel free to add some toppings if you like!
Here are topping ideas:
- Chopped nuts
- Chocolate chips
- Sliced bananas
They will be good for two days at room temperature and three days in the fridge.
They will last for one month when wrapped with cling film and stored in the freezer.
Thanks for stopping by
I hope you love these rice flour chocolate muffins as much as I do!
Thank you for taking the time to read my blog♡ If you've tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Rice Flour Chocolate Muffins (Gluten-Free)Print Pin Rate
- Preheat oven: Preheat oven at 180C/356F.
- Wet ingredients: Put Wet ingredients into a bowl and mix.
- Dry ingredients: Place a strainer on the bowl, add dry ingredients, sift them, and mix.
- Pour the dough: Pour the dough into a muffin pan evenly.
- Bake: Bake for 13 minutes at 180C/356F.
- Equipment: 12-cup muffin pan (small size muffins)
- Storage: They will be good for two days at room temperature, three days in the fridge, 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.