High-Fiber Gluten-Free Chocolate Muffins
These gluten‑free chocolate muffins are naturally high in fiber and lower in sugar, giving you a rich, chocolatey muffin that feels satisfying without being overly sweet. Perfect for breakfast, snacks, or meal prep.
Ingredients
- 1 cup pumpkin puree
- ½ cup gluten-free 1:1 flour
- ½ cup oats or oat flour
- ¼ cup cocoa powder
- ¼ cup ground flax seeds
- ¼ cup maple syrup or coconut sugar regular or sugar-free syrup
- ¼ cup avocado oil
- 2 eggs
- 1 teaspoon baking powder (gluten-free)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 350 degrees. Grease and line muffin tin.
- In a large bowl, whisk together pumpkin puree, eggs, oil, and sugar or syrup.
- In another bowl, mix flours, oats, cocoa powder, flax seed, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet ingredients.
- Fold in chocolate chips (optional).
- Divide batter evenly into muffin cups.
- Bake 18-23 minutes or until a toothpick can be inserted and come out clean.
- Let cool for 5-10 minutes to set.
Notes
Nutrition facts use sugar-free maple syrup. Using regular sugar syrup increases: Calories 150, Carbs 17g, Sugar to 6g. All other nutrition facts are the same.
Nutrition
Serving: 1muffinCalories: 130kcalCarbohydrates: 12gProtein: 3.5gFat: 8gSaturated Fat: 1gSodium: 177mgFiber: 3gSugar: 1g
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