This gluten-free muffin recipe is excellent if you want to bake something sweet, quick and delicious. One of the best things about this muffin is that it stays soft for 2 days.

Ingredients:

• 3 eggs
• 4 spoons of sour cream/coconutmilk yogurt
• 4 oz (113 g) unsalted butter
• 7 spoons of cocoa powder
• 12 packets of sweetener (I use stevia erythritol combo)
• pinch of salt
• 2 fl oz (60 ml) almond milk
• 3.5 oz gluten-free oatflour
• 2 oz (50 g) gluten-free flour

Instructions:

• Take a mixing bowl. Melt the butter in the microwave, add the eggs, the almond milk and mix them together.
• Add the flour, the cocoa powder and the sweetener and mix them well.
• Scoop the dough into silicon baking cups and bake it in the oven for 20 minutes at 350°F.