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Gluten free chocolate muffins

Serves: 12
Prep: 10
Cook: 22

    A batch of these double-chocolate muffins takes no time at all to whip up. Perfect for lunch boxes - or surprise guests.


    • 4 Gluten Free Weet-Bix™, finely crushed
    • 1 cup gluten-free plain flour
    • 2 tsp gluten free baking powder
    • 1/4 tsp salt
    • 50 g dark chocolate, roughly chopped
    • 1/4 cup cocoa powder
    • 1/3 cup boiling water
    • 2 Tbs chia seeds
    • 1 cup So Good™ Unsweetened Almond Milk
    • 2 large eggs
    • 1/2 cup packed brown sugar
    • 1/2 cup olive oil


    1. Preheat oven to 180°C. Lightly coat a non-stick 12-hole muffin tin with cooking oil spray, or line with paper liners.
    2. Combine Weet-Bix, flour, baking powder, salt and chopped chocolate in a large bowl. Stir well.
    3. In a jug, stir together cocoa powder and boiling water until smooth. Add chia seeds, So Good almondmilk, eggs, sugar, and oil and whisk again.
    4. Add wet ingredients to dry, and stir until flour is no longer visible.
    5. Divide batter into prepared tin. Bake 20 - 22 minutes until a toothpick inserted into the centre of a muffin comes out with only a few crumbs clinging to it.
    6. Cool muffins in tin for 2 minutes, then turn out onto a rack to cool completely.


    • Chopped chocolate can be swapped with an equal quantity of chocolate chips, or chopped nuts.
    • We recommend using a gluten free flour blend that contains Xanthan Gum (sometimes listed in the ingredients as 415). If your blend does not contain Xanthan, we suggest adding 1/4 teaspoon Xanthan Gum in step 2.

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