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This Irresistible Gluten-Free Chocolate Lava Muffin recipe is a guaranteed crowd-pleaser, delivering a decadent dessert experience with minimal effort. Baked to perfection, each muffin boasts a warm, gooey chocolate center that pairs wonderfully with a dollop of cream, fresh berries, or vanilla bean ice cream.
Simple and Mouthwatering Gluten-Free Chocolate Lava Muffin
These gluten-free chocolate lava muffins are not only deliciously decadent but also incredibly easy to prepare. Once you prepare the chocolate batter, you will need only ten minutes of baking time. How easy is that? They boast a light, fluffy texture with a rich, irresistible melted chocolate center that will leave you craving more.
Quick and Easy Recipe
Whether satisfying your chocolate cravings or impressing guests, this gluten-free chocolate treat will be a huge hit every time. With just ten minutes of baking time after preparing the batter, these muffins offer an insanely delicious gluten-free chocolate dessert.
Delight your guests with this irresistible gluten-free treat!
Every time I make this chocolate lava dessert, it is a huge hit. I like to serve the lava muffins with a dollop of cream and fresh berries. Or slightly softened vanilla bean ice cream. YUMMY, all the way!
Freshly Baked Perfection
What I love about these lava muffins is that they are baked fresh just before you serve them. The chocolate sauce is warm, making this stunning dessert so good!
Gluten Free Chocolate Lava Muffin: Recipe Review
The magic of Irresistible Gluten-Free Chocolate Lava Muffin with indulgent melted chocolate in every bite. The simplicity of baking these muffins just before serving ensures that every bite is filled with rich chocolate goodness, making it an amazing chocolate treat for any occasion.
Satisfaction is guaranteed with this easy-to-follow recipe that promises to impress even the most discerning chocolate lovers.
In a small glass or metal bowl over pot of boiling water, melt chocolate and butter together. Add rum/vanilla and stir. Remove from the heat
3.
In a separate bowl combine coconut sugar, flour, arrowroot powder and sea salt
4.
Add dry ingredients into chocolate and mix with an electric mixer until smooth
5.
Add one egg at a time and beat until creamy. The batter can be made one hour advance. Keep the batter at room temperature
6.
Spray muffin pan with cooking spray and dust with cocoa powder. Spoon batter into muffin pan ¾ full
7.
Bake for 10 - 11 minutes. The muffins should be gooey in the middle. Invert on a baking sheet and immediately transfer onto a serving dessert plate. Dust with powder sugar if desired. Serve immediately
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