Home » Food Corner » Free From Chocolate Muffins Ready in 30 Minutes (No Nuts, Eggs, Wheat or Gluten)

Free From Chocolate Muffins Ready in 30 Minutes (No Nuts, Eggs, Wheat or Gluten)

These chocolate muffins are free from nuts, eggs, wheat or gluten and seriously moreish. Even better than that: they are quicker to make than a trip to the shops! I timed our little baking session this morning, and within 30 minutes of taking the ingredients out, we had warm muffins on our cooling rack.


I was not going to bake today. We had a busy day ahead, but when I mentioned baking a quick lemon loaf for Poppy’s upcoming visit (my father-in-law), Jumpy asked, hopeful: “Will we make cake for me?” I could not exactly ignore that, could I?

Jumpy has allergies, but she does not makes a big thing of it. She loves food and knows what she can have. When offered food she is not sure she can have, she always refuses or asks if it is “allowed.”

One thing she loves more than anything else is cake. Chocolate cake, to be precise. We were running out of time this morning so my lovely father-in-law did not get his lemon drizzle cake, and instead we went for chocolate muffins.

I had less than an hour to bake and clean the house so I simplified one of my cake recipes and made the dough in 5 minutes in the blender. I used my trusty Vitamix, but any other blender would do the job.

The girls had so much fun it was worth moving away from what I had planned for the morning. Jumpy took great pride in weighing the ingredients (with my help). We used my friend Vicki’s ‘free from’ flour. The blend is perfect for baking, and not ‘gritty’ like other ‘free from’ blends. I highly recommend it and you can buy it here (I do not have shares in the business, he he! I just love Vicki’s flour).


The beauty of egg-free cake dough is that you can eat as much as you want without risking being sick. My little ladies certainly enjoyed licking the spoon


… and the ice cream scoop.


By the way, trigger ice cream scoops are perfect for scooping dough into cupcake cases. I always use this one as it means I always get the same amount in every cupcake case.

30 minutes after getting started, the cupcakes were cooling down and the first one went to Jumpy, who declared they were “the best cake ever!”


Wriggly had two of the muffins too and the whole batch has now disappeared. I might have had one with my cup of coffee too…

Here is our recipe:

5 from 1 vote

Free From Chocolate Muffins Ready in 30 Minutes (No Nuts, Eggs, Wheat or Gluten)

Prep Time 5 minutes
Cook Time 15 minutes
Servings 8


  • 50 g dark chocolate
  • 170 ml milk
  • 65 g butter left at room temperature for a couple of hours
  • 150 g gluten-free plain flour
  • 60 g dark brown soft sugar  
  • 2 tablespoons honey 
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon Xanthan gum 
  • 25 g cocoa powder
  • ½ ripe avocado


  1. Preheat your oven to gas mark 4 (180 degrees Celsius / 350 degrees Fahrenheit).
  2. Start by chopping the chocolate finely using a blender.
  3. Add all other ingredients and blend until smooth. Give the dough a stir with a spatula and blend again.
  4. Scoop the dough into a muffin pan lined with cupcake cases, using an ice cream scoop to get the perfect quantity.
  5. After 15 to 18 minutes, the muffins should be ready. Simply insert a knife in the middle of a muffin to check it is cooked. These muffins taste a lot better slightly undercooked (fudge-like) than overcooked.
  6. Leave to cool and enjoy!

Recipe Notes

If like me you always forget to take butter out of the fridge, simply dice it, place in a microwave-safe bowl and give it a couple of 10-second blasts in the microwave.


    • Mel
      24/09/2016 / 12:04 am

      Thanks Kate. The muffins were yummy and if I’d let them, the girls would have eaten all the batter before I’d baked them!

  1. Vicki Montague
    19/09/2016 / 9:59 am

    Wow wow wow and wow! These look delicious. I love the photos of Jumpy, she is so beautiful. Thank you for testing out my flour…I’m so glad it was a success. xxx

    • Mel
      19/09/2016 / 11:42 am

      It was a success once again. I have already made bread, muffins and pancakes with your flour. I will not use another flour blend again unless I really have to. x

  2. curryandvanilla
    22/09/2016 / 7:07 am

    Love chocolate cake anytime!! Your kids are so adorable!! I am always looking for egg free recipes and this seems to be perfect. Please hop on to my blog (www.curryandvanilla.com) too.. appreciate it!! Any comments or feedback would be welcome.

    • Mel
      23/09/2016 / 11:58 pm

      Thanks lovely, I’m the same with egg-free recipes. I’ll check your recipes now.

  3. Eva
    27/09/2016 / 7:55 am

    J’aime les recettes avec l’avocat. Moins gras et plus healthy ! Tes muffins doit être très bons. On la prouve en images avec tes filles, elles se régalent!! Elles sont très mignonnes ! x

    • Mel
      30/09/2016 / 6:56 pm

      Ils sont vraiment bons, ces muffins, et tellement rapides à faire!

  4. Nat @ Intolerant Gourmand
    02/07/2017 / 12:00 am

    Yum yum yum!!! I will definitely have to try these with little man! x

    • Mel
      02/07/2017 / 11:00 pm


  5. 03/07/2017 / 11:46 am

    5 stars
    Love this Mel….I never got to try one the other day! maybe it was the soggy jeans incident that distracted me! must get around to making these myself, thank you for sharing darling #G2BGF

    • Mel
      04/07/2017 / 12:09 am

      Thanks sweetie. Next time, next time!

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