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gluten free dairy free chocolate muffinsMonday is the day when I am staying home with my little girl. It is also the day I enjoy catching up with my friends – mainly other stay-home mums ! One of my friend is gluten intolerant and we decided to have breakfast together. It was a nice day to develop another gluten free breakfast recipes that could also suit my low carb diet. This recipe is a perfect gluten free and low carbohydrate morning tea treat. That is how this chocolate muffin recipe was born. I made it with gluten-free flour : LSA ground and gluten-free cornmeal from Freshlife. I sweeten the dough with a new product called Low GI Cane Sugar from Chelsea Sugar. I only used 1/4 cup which makes the quantity of carbohydrate per muffin very low.

gluten free chocolate muffins

But first lets have a word on all these new ingredient.

  • What is LSA ground ?

I actually asked the same question myself before baking with it. It means Linseed, Sunflower and Almond.LSA ground is the healthiest thing I never used in my baking and a dream ingredient for diabetic like me! Why? Because first it is a low carbohydrate ingredient with only  6.6 g of carbohydrate/100g which means very low glucose release in your body – keep in mind as a comparison that white flour contains about 95g of carb/100g. Then LSA Ground has 18g of fibre/100g – only 3g of fibre for white flour. Again that is really impressive! FIbre are great for diabetic – and for everyone one looking for an healthy diet. Fibre are non digestible by our body which means they are – almost- bringing no calorie but they still have this exceptional ability to make your stomach feel full. It also helps in decreasing the blood cholesterol level by fixing the cholesterol molecule and present in the bile salts.

And what about the taste of the LSA ground in baking ?

LSA ground

It is just awesome! Better than almond meal alone as the ground linseed and sunflower brought some crunch to the muffins.

MUFFINS chocolate

  • What is low GI Sugar?

The other new ingredient I tested today was a low GI cane sugar but the recipe works well with coconut sugar too! GI means Glycemic index and it is a key indicator of how fast an ingredient release the glucose in your blood. It is an interesting indicator for diabetic. A low GI index means that the ingredient will slowly release the glucose in your blood and body cell and so your blood sugar level will stay stable longer. For other people looking at the GI index of ingredient is also really useful. Eating low GI means that the ingredient will decrease sugar craving by keeping a stable sugar level  in your body which is a good point to loss weight or reduce sugar intake.

gluten free lactose free chocolate muffins

This sugar contains a GI index of 50 which is 50% less than refined sugar. I only used 1/4 cup of this sugar in the recipe and you can replace this ingredient by classic cane sugar if you prefer.

gluten free chocolate muffins and chocolate chips

I also used Olivado coconut oil  which gave a lovely coconut flavor to this muffins. I used it to grease the muffin pan as well which also reinforce the coconut flavor on the outside of the muffins. So yummy! I love coconut oil.

coconut oil chocolate muffins

I also used almond milk to make this beautiful chocolate muffin a dairy free muffin and this way decrease the carb load of the recipe. I added psyllium husk which is purely fibre only because I am diabetic and increasing fibre is the best way to balance the carb intake. You can choose to not use this in the recipe but I like the density it brought to the muffin. I wanted to offer some of them  but I did not know how to carry them? Each time I am offering baking to people they do not bring my plate or box back. So today I recycle an egg cage box to carry the muffin! The box was a nice blue box and it was almost pretty, do not you think ?

lactose free chocolate muffins

I also used 72% dark chocolate on this recipe. I chopped chocolate tab in big chocolate pieces that I put inside the dough and on the top. I used 100g of dark chocolate at 30g carbohydrate/100g. I made 12 muffins which means that for each muffin the chocolate only bring 2.5 g of carbohydrate/muffin.

Gluten-Free Chocolate Muffins

Gluten-Free and Lactose-Free Chocolate Muffins
Author: SweetAsHoneyNZ
12
Leave A Review Print The Recipe

Ingredients

  • 1 cup LSA flour – a mix of Linseed Sunflower and Almond Flour
  • 1/3 cup cornmeal
  • 1 teaspoon psyllium husk - optional
  • 3 eggs size 6
  • 1/2 cup coconut sugar
  • 1/4 cup almond milk
  • 1/4 cup gluten free baking cocoa
  • 4 tablespoon of coconut oil melted
  • 1 teaspoon gluten free baking soda
  • 1 teaspoon vanilla paste
  • 100 g dark chocolate - 72% chopped

Instructions

  • Preheat oven to 200C.
  • Grease a muffins tray with coconut oil.
  • In a bowl whisk the eggs and sugar for 1 minute with an electric mixer until light and fluffy.
  • Add the baking soda, vanilla paste, coconut oil and almond milk.
  • Stir well with a spatula.
  • Combine with the baking cocoa, LSA flour, psyllium husk and cornmeal.
  • Incorporate 50 g of chopped dark chocolate.
  • Decorate the top of the muffins with 25 g of chopped chocolate - optional it is for the chocolate lover.
  • Bake at 200 C for 30 minutes.
  • After 30 minutes remove the baking tray from the oven.
  • Add the remaining 25 g of chopped chocolate on the top of eac muffins.
  • Return in the oven for 30 second to 1 minute to melt the chocolate slightly on the top.
  • Eat straight away to enjoy the melting chocolate or serve cold.
  • Store in a metallic box until 4 days.

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    2 comments
  1. Hi, do you think you could swap out the cornmeal for coconut flour? Ive used coconut flour in the past and it really sucks the moisture out of what ever Im baking, but I don’t have any cornmeal.

    • Hi Esther, You are right coconut flour is a very absorbent flour usually 40% more absorbent than any regular flour. So I will not swap cornmeal by coconut flour. However if you have all purpose gluten free flour on hand it should work well. Hope it helps! Enjoy the recipe. Carine.