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Gluten-Free Chocolate Chip Muffins: 1 divine recipe

Gluten-free chocolate chip muffins
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Enjoy these delicious gluten-free chocolate chip muffins, perfect for any occasion. Made with a blend of alternative flours, they’re moist, tender, and packed with chocolatey goodness.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup tapioca starch
  • ½ cup gluten-free oat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk (dairy or non-dairy)
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. In a medium bowl, whisk together almond flour, tapioca starch, oat flour, baking soda, and salt.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For dairy-free muffins, use non-dairy milk and dairy-free chocolate chips.
  • You can substitute other gluten-free flour blends if desired, but results may vary.
  • Add nuts or other mix-ins for extra flavor and texture.

Nutrition

Find it online: https://savoryskies.com/gluten-free-chocolate-chip-muffins/