Gluten-Free Chocolate Chip Muffins Recipe Card
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5.0
6 reviews
Excellent
Gluten-Free Chocolate Chip Muffins Recipe Card
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Our gluten-free chocolate chip muffins are the perfect fluffy chocolatey snack recipe. Made with simple ingredients for that classic flavor these gluten-free muffins will quickly become your new favorite. Perfect for breakfast, as a snack, or on the go.
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Ingredients
- 2 cups gluten-free all-purpose flour preferably Bob's Red Mill
- ¼ cup oat flour
- 2 teaspoon baking powder
- 1 teaspoon xanthan gum *
- ½ teaspoon salt
- ⅓ cup butter
- ¾ cups sugar
- 1 cups oat milk
- 2 eggs
- 1 ½ teaspoon vanilla extract
- ¾ cups mini chocolate chips
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Instructions
- Prep Oven: Set your oven to 350°F (200°C). Line a muffin tray with paper liners or lightly grease it. Ensure egg, milk, and butter are at room temperature.
- Mix Dry Ingredients: Into a large bowl, add your gluten-free AP flour, oat flour, xantham gum, baking powder, and salt, and mix until well combined.
- Cream Butter: In a separate bowl, using a mixer, beat the softened butter and sugar until they are light and fluffy, about 3-5 minutes.
- Mix Wet Ingredients: Then, add the room-temperature milk, eggs, and vanilla extract to the creamed butter mixture. Mix until well combined.
- Make Batter: Next, gently mix the wet ingredients with the dry ingredients until just combined being cautious not to overmix.
- Add Chocolate Chips: Fold in the chocolate chips.
- Rest: Let the batter rest for 10 minutes. If it is too dry, slowly add in ¼ cup of milk until it reaches a thick yogurt-like consistency.
- Spoon Into Muffin Tin: Spoon the batter into muffin cups, filling each about ⅔ full, using an ice cream scoop for consistency.
- Bake and Cool: Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire rack.
Notes
- *Xanthan gum: Omit your gluten-free flour mix that already contains it.
- Dairy-Free or Vegan Substitutions: To make these gluten-free chocolate chip muffins vegan-friendly, simply replace:
- Ceased Butter: If your whipped butter curdles or ceases, it is likely because your egg or milk are too cold. Slowly microwave the butter mixture to slightly warm it back up. Be careful not to cook it. Then simply whip it again. Having ceased butter will not affect the taste of this recipe and is more of a cosmetic issue.
- Large egg: Use a chia or flax egg. To prepare, mix 1 tablespoon of ground flaxseed or whole chia seeds with 3 tablespoons of water and let it sit for about 5 minutes until it thickens
- Butter: Replace with equal parts vegan butter or vegetable oil
Nutrition Information
Show Details
Serving
1muffin
Calories
250kcal
(13%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
43mg
(14%)
Sodium
355mg
(15%)
Potassium
33mg
(1%)
Fiber
3g
(12%)
Sugar
22g
(44%)
Vitamin A
263IU
(5%)
Vitamin B12
0.1µg
Vitamin C
0.1mg
(0%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Zinc
0.2mg
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 250kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 355mg | 15% |
| Potassium | 33mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 263IU | 5% |
| Vitamin B12 | 0.1µg | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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