BEST EVER gluten-free chocolate chip muffins
(11)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 3/4 cups GF All-Purpose Flour2 tsp baking powder1/2 tsp baking soda1 1/2 tsp xanthan gum2 TB organic cocoa powder3/4 cup white sugar(can use brown but white is preferred)3/4 cup semisweet mini chocolate chips and another 1/4 cup for sprinkling on top1/2 cup chopped walnuts1 cup milk1/3 cup + 2TB canola oil1 egg1 tsp bourbon vanilla extract
Directions
Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, and then fold in the walnut pieces. Do this remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Makes 12 HUGE muffins :)

Number of Servings: 12

Recipe submitted by SparkPeople user FITFORLIFE22.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 441.7
  • Total Fat: 30.7 g
  • Cholesterol: 19.3 mg
  • Sodium: 153.1 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.2 g

Member Reviews
  • CD12395856
     Thank you for the wonderful gluten free recipe. Made 12 giant delicious muffins. Didn't have any bourbon vanilla so used plain. Also had to add just a little more milk because the batter seemed really thick but that could be because of the combination of flours that I used. Kids even liked them! - 10/7/12
  • CD12271306
     These muffins are wonderful! I made them with SILK milk and the dairy free chocolate chips and without the walnuts. They came out so great! This recipe was the best. - 4/20/12
  • ELLIEW22
     Very tasty! They didn't come out "huge" as described, but still very delicious! - 10/2/10
  • ETHELMERZ
     Good, and turns out I'm not allergic to gluten anyway, but these are good! - 6/3/15
  • CD3802882
     Yummy! - 3/8/19
  • AWESOME1CHRIS
     These are amazing. I use Bob's Red Mill GF flour: extra fiber and protein. I've used all white sugar, half brown/white sugar, and now all Splenda, no flavor difference any time! That is great news to me! I love that with Splenda this is cutting down on sugar and calories! - 8/18/15
  • LFORTUNATO
     does anyone know how I would make these if I used gluten free biquick instead of flour, etc? - 3/20/14
  • GFHAPPY
     I've just put these in the oven and the mixture was so stiff but I used coconut milk instead of ordinary milk, egg substitute and a vegan spread that I melted as in only had olive oil and learnt my lesson from that when I turned a cake green. Hoping they are ok?xx - 8/11/13
  • MOREX4
     I have now made these twice as a vegan gluten free muffin and we loved them! I used enjoy life dairy free mini chocolate chips, egg replacer and almond milk. They were moist, light, and plenty of chocolate flavor mostly from the chips rather than the cocoa. - 7/3/13
  • CD13667500
     It is soooooooo yummy - 2/18/13
  • KATRINX72
     I like the muffins! They were light and fluffy. I used goats milk due to cows milk sensitivities and also the enjoy life chocolate chips that are dairy, nut and soy free and left out the walnuts. Thank you for a wonderful recipe! - 1/25/11
  • BAB2939
     Made these following the recipe, except for adding two extra tablespoons of cocoa. That still didn't help, they need more cocoa. They came out pale and tasted like sweet flour. - 11/12/10
  • MHRYHOR
     this is so yummy! I add peanut butter chips instead of chocolate and no walnuts and they are delicious!!! - 1/31/10



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