Gluten-free muffins with chocolate sound delicious. They are airy, moist, and slightly sweet. The chocolate and coconut flavor these muffins, prepared with buckwheat flour, making it a delightful snack.
Mix the batter for 5 minutes so that it becomes airy.
Add the chocolate and coconut to the batter and mix well with a spatula.
4 oz. dark chocolate, 3 tablespoons grated coconut
Divide the batter between the molds and place the baking tray in the oven.
Bake for 25-30 minutes until the muffins are well cooked. (check that by inserting a skewer into the thick part of the muffin and removing it. If it is dry, the muffing is cooked).
Let stand for 5 minutes and then take them out of the mold.
Let cool on a rack.
1. Vanilla Extract - For a hint of vanilla flavor. If you can gain it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store and lasts a very long time).2. Extra additions - ⅓ cup (50 grams) of pecans, cranberries, or sunflower seeds are delicious.3. Oven Bake the muffins in the bottom third/center of your oven. They are more likely to burn if you bake them at the top of the oven.Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, and other times they get hotter).And if you're new to your oven, check the muffins for doneness two minutes before the end of the baking time. This can be done in three easy ways:
Shake the mold lightly. If the tops of the cupcakes move, they need to bake longer.
Press your finger in the center of a cupcake. If the print springs back right away, the cupcake is ready. If a dimple remains, they need to bake a little longer.
Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
Extend the baking time by two minutes if the cupcakes need to be baked more.4. Oven temperatures - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.5. - Storage
Room Temperature - Wrap the muffins in plastic wrap or store them in an airtight container for three days.
Freezer - you can freeze the gluten-free muffins. Wrap them in aluminum foil first and put everything in a bag or airtight container. This way you can keep them for up to two months.
6. The nutritional value is per Gluten-Free Buckwheat Muffin with Chocolate