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–+ servings
Glutenvrije muffins met Chocola en kokos

Gluten-free muffins with chocolate and coconut

Andréa
Gluten-free muffins with chocolate and coconut that sounds terrific doesn't it! Chocolate and coconut makes these muffins made from buckwheat flour a treat.

5 of 1 vote
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Sweets and Sweet Baking
Cuisine American
Servings 10 muffins
Calories 223 kcal

Ingredients
  

  • 250 grams buckwheat flour
  • 2 teaspoons baking powder
  • pinch salt
  • 50 grams sugar
  • 2 eggs size L
  • 4 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 100 grams dark chocolate chopped
  • 3 tablespoons coconut

Instructions
 

  • Preheat the oven to 180 degrees Celsius.
  • Put the paper baking forms in the tin.
  • In a bowl mix the flour with the baking powder and salt.
  • Whisk in a second bowl the sugar with the eggs until frothy.
  • Add the melted butter and vanilla extract while continuing to beat.
  • Then add the flour mixture.
  • Beat the mixture 5 minutes with a mixer so that it is airy.
  • Add the chocolate and coconut to the bowl with the batter and mix well with a spatula.
  • Divide the batter between the muffin cups and place the baking plate in the oven.
  • Bake for 25-30 minutes until the muffins are done. (Check that by pricking a satay skewer into the thick part of the muffin and then remove it. If it comes out dry then the muffin is done).
  • Let stand for 5 minutes and then remove the muffins from the tin.
  • Let them cool on a rack.
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