How To Make Gluten-Free Chocolate Chip Muffins
With its tender and moist crumb, you’ll have a hard time believing that these chocolate chip muffins are gluten-free, dairy-free, and completely vegan.
Serves:
Ingredients
- 1tbspflax meal
- 2cupsgluten free flour blend
- ½cupgranulated sugar
- 1tbspbaking powder
- ½tspkosher salt
- ½cupvegetable oil
- 1cupnon dairy milk,(such as soy milk or oat milk)
- 2tsppure vanilla extract
- 1cupdairy free chocolate chips
Instructions
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Combine the flax meal with 2½ tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken.
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Preheat the oven to 400 degrees F and prepare the pan. Line a 12-cup muffin tin with paper liners.
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In a medium mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
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In a separate medium mixing bowl, whisk together the oil, nondairy milk, flax egg, and vanilla extract.
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Add the dry ingredients into the wet ingredients and, using a wooden spoon or rubber spatula, stir thoroughly to combine (but be careful not to overmix or overwork the batter). The texture will be much more like a dough than a loose batter: thick and sticky. Fold the chocolate chips into the dough.
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Portion out the batter into the muffin liners using a scoop or ladle, filling each almost to the top.
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Bake muffins for 21 to 23 minutes, or until the tops are slightly golden and they spring back ever so slightly when pressed in the center.
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Cool for 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
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Muffins are best enjoyed the same day they’re baked. Store leftover muffins covered at room temperature for up to 2 days, or freeze for up to 3 months.
Nutrition
- Calories: 299.34kcal
- Fat: 15.14g
- Saturated Fat: 3.38g
- Trans Fat: 0.11g
- Monounsaturated Fat: 6.87g
- Polyunsaturated Fat: 2.04g
- Carbohydrates: 38.96g
- Fiber: 3.04g
- Sugar: 21.63g
- Protein: 3.89g
- Cholesterol: 2.80mg
- Sodium: 190.59mg
- Calcium: 128.33mg
- Potassium: 32.15mg
- Iron: 1.41mg
- Vitamin C: 0.12mg
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