I am increasingly trying my hand to recipes that are gluten free. However, the term gluten free seems to be a real turn-off. Often, I won’t even include it in the title of recipes on my blog, as I think just seeing that it is GF makes people switch off immediately. And that’s a shame!

Admittedly, baking without gluten is sometimes tricky, often frustrating (someone PLEASE send me a fool-proof recipe for gluten free bread), and most definitely a case of trial and error. However, what it isn’t, is tasteless, boring or a second-rate adaptation of something else. Like these fudgy muffins, for example. Look gross to you? No, me neither. And they didn’t taste horrible either  – they were good. Really good.

The measurements below made nine fairly large muffins. I used silicon moulds as I find that when baking with less fat, the cakes stick on paper cases.


  • 1 egg
  • 45g brown sugar
  • 1 teaspoon vegetable oil
  • 3/4 cup plain Greek yoghurt
  • 50ml brewed coffee (cold)
  • 1 teaspoon vanilla sugar
  • 110g oat flour
  • 1 tablespoon rice flour
  • 20g cocoa
  • Pinch salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 20g good quality chocolate (chopped)


~ Pre-heat the oven to 175°C. Prepare a muffin tin with cases or by greasing.

~ In a bowl, beat the egg and sugar together. Then add the oil, coffee and yoghurt and beat well until smooth.

~ In a separate bowl, mix the vanilla sugar, oat flour, rice flour, cocoa, salt, baking powder, baking soda and cinnamon.

~ Add the dry ingredients to the wet and stir well until smooth and combined. Pour into the prepared muffin tin and sprinkle with chopped chocolate.

~ Bake for around 20-25 minutes, until the tops bounce back a little. Place on a wire rack to cool. Enjoy!


This recipe first appeared on The Culinary Jumble.