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Triple Chocolate Muffins (Free From Wheat, Eggs & Nuts)

Yesterday was a busy day. As busy as days get, I guess. It started with breakfast (not too out of the ordinary), the builders coming in, getting the children dressed, a shower, and as I was getting ready, I finally met my lovely friend Sophie, who blogs at Franglaise Mummy, as well as her two gorgeous girls.

Meeting someone for the first time as I am getting dressed is not something I normally do, but it really felt like I knew Sophie really well. In fact, through our blogs and conversations online, we probably already knew more about each other than we do about some of our friends. Sorry, I digress. I was running slightly late (as ever) and Sophie was early, so we got chatting as I was drying my hair and putting on more make-up than usual.

A crew from French National TV (France 2) was coming to my house to film the two of us and our children (more on that later).

France 2 Filming at Home

That is definitely not how we normally spend our Saturday mornings, but we really had lots of fun filming in pretty much in every room, drinking coffee, making smoothies and watching the children play together.

France 2 Filming at Home - Télématin

Straight after filming, we rushed to Woodoaks Farm in Rickmansworth for Beanie’s birthday party. There were pirates, there were princesses, and a great adventure was had by all. We were incredibly lucky with the weather, which made rescuing a princess in the woods and retrieving a treasure from a naughty pirate really enjoyable.

Birthday Party at Woodoaks Farm

All that to say that on Friday, Jumpy and I made delicious muffins for our play date with Sophie’s family, and I completely forgot to serve them with our drinks this morning. I did not remember to take them to Beanie’s birthday party either. I guess we will have to have them for breakfast today then!
These babies are moist, full of chocolate and they are safe for my little girl!

Triple Chocolate Muffins (Free From Wheat, Eggs & Nuts) - Yummy

She loved being involved for about two minutes, after which time she declared, “it’s boring, cooking!” After mashing sweet potatoes with a fork, she mixed it to the melted chocolate, and then disappeared from the kitchen.

Triple Chocolate Muffins (Free From Wheat, Eggs & Nuts) with a bit of Help from Jumpy

When the muffins were ready, she was back pretty quickly! (surprise, surprise!) I asked her what she thought, as we were trying them warm, and she approved, with “Euh… the best cake!”

Triple Chocolate Muffins (Free From Wheat, Eggs & Nuts)

Triple Chocolate Muffins with no Wheat, Eggs or Nuts! They can be made dairy-free, too!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12

Ingredients

  • 2 medium peeled sweet potatoes 250g
  • ½ cup unsalted butter 100g
  • 1 cup golden caster sugar 190g
  • 3/4 cup dark chocolate 100g
  • 2 flax eggs . 2 tablespoons milled flaxseed mixed with 6 tablespoons cold water - mix well and leave aside for at least 5 minutes
  • 1/2 cup rice flour 90g
  • 1/2 cup potato flour 80g
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon Xanthan gum
  • 1/4 cup white chocolate chips 40g
  • 1/4 cup milk chocolate chips 40g

Instructions

  1. Start by dicing the sweet potatoes and cooking in boiling water for 10 minutes or until soft enough to be mashed.
  2. In the meantime, preheat your oven (Gas Mark 4 / 180 degrees Celsius / 350 degrees Fahrenheit).
  3. Line a muffin pan with cupcake cases.
  4. Melt the butter in 10 second blasts in the microwave.
  5. In a large bowl, whisk together the butter and sugar, until light and fluffy.
  6. Melt the chocolate in 20 second blasts in the microwave. On a plate, mash the sweet potatoes with a fork. Mix together with the melted chocolate.
  7. Add to the butter and sugar mixture and fold.
  8. Incorporate the flax eggs.
  9. Sieve the flour, salt, Xanthan gum and baking powder over the wet mixture and stir with a spatula until well combined.
  10. Fold in the chocolate chips. Spoon the dough into the cupcake cases (2/3 full) using an ice cream scoop.
  11. Bake for 15-20 minutes, until the blade of a knife inserted in the middle comes out clean (or not if you prefer them gooey!).
  12. Leave to cool slightly in the muffin pan and after 5 minutes, transfer to a wire rack.
  13. They are best eaten warm!

Recipe Notes

They can be frozen.

For a dairy-free version, simply replace the butter with sunflower oil and check the chocolate is free from milk.

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