Kids Can Cook: Gluten-Free Chocolate Muffins

Since we’ve been trapped in the house (except for sledding) because of ice and snow that has brought our southern city to a standstill, we’ve been watching a lot of tv.

Yesterday, it was Ratatouille.  You know, the one about the rat who is a chef.  Cute flick.  Of course it caused Big D to want to become a chef.  He always wants to become whatever the main character is in a movie. He immediately wanted to help cook dinner.  Wanted to help me organize my recipes.  Started speaking with an exaggerated French accent, annoying his little brother to no end.

Today, he wanted to know what he could cook.  We had just finished going through my printed-off recipes, so I handed him this one of Brownie Bites from Detoxinista (I’ve tried several of her recipes and they have all turned out great).  It’s pretty simple, but one he would love once it was finished.  Baking, really, not cooking, but whatevs.  Same same to a newbie.

He went into the kitchen to begin.  I decided I was not going to go in there at all.  Let him have at it.

He came out several times to ask me questions about butter vs coconut oil (we used butter) and what to do because we were out of honey (we used maple syrup) and how does he melt the butter (a pan on the stove) and how does he preheat the oven, etc.  But, I still didn’t go in there.

He came out at one point saying he was all done and waiting for the oven to heat up and I asked him if he’d put the batter into the muffin pan.  Oops…back to the kitchen.  A chef’s work is never done.

And then it was….and his chocolate muffins turned out beautifully.  And delicious!



1 cup almond flour (I use Trader Joe’s brand almond meal)
1/2 cup cocoa powder
1/2 cup honey (we used maple syrup and it was awesome)
1/2 cup melted butter, or coconut oil (we used all buttter, but I’ve used half/half before)
3 flax eggs (or 3 whole eggs) (we used eggs, but I’ve used chia seed eggs before)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon sea salt


Preheat your oven to 350F, and grease a mini-muffin tin with butter or coconut oil. In a medium mixing bowl, combine all of the ingredients and mix until a gooey, thick batter forms.

Spoon the batter into the greased mini-muffin cups, and bake for about 15 minutes at 350F, or until the edges are golden brown and the tops start to look cake-like.

Allow to cool in the pan for 20 minutes, then use a knife to transfer each brownie to a wire rack to cool completely.

She notes that you can make a traditional pan of brownies instead, baking in a greased 8″ x 8″ pan, by increasing the baking time by 10-15 minutes, but I have never tried this.  These aren’t dense like traditional brownies, but more like muffins to me, so I’ll stick to that.

We didn’t even bother storing these because they didn’t last long enough, but I would put them in an airtight container if you have more will-power.  Great for treats in school lunches and after school (or snow days)!