GLUTEN-FREE CHOCOLATE CHIP MUFFINS
"I am a registered nurse and I have a friend with celiac disease. I didn't want her to miss out on the joy of chocolate and other baked goods, so I started experimenting to make some fun treats for her." - Donna Lovestrand of Seneca, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate chips., Coat muffin cups with cooking spray; fill three-fourths full with batter. Sprinkle with remaining chips. Bake at 350° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 184 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 194mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
GLUTEN-FREE BANANA-CHOCOLATE CHIP MUFFINS
Chocolate chip and banana muffins made with almond flour instead of all-purpose flour, making them gluten-free.
Provided by fabeveryday
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
- Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.
- Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
- Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
- Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 23.9 g, Cholesterol 31.9 mg, Fat 19.9 g, Fiber 4.8 g, Protein 8.7 g, SaturatedFat 3.6 g, Sodium 210.3 mg, Sugar 13.7 g
GLUTEN FREE CHOCOLATE CHIP MUFFINS
A recipe I altered from a recipe for Gluten Free Cranberry Orange Muffins from a Woman I met Online. I LOVE these muffins so much. Really you can put anything in them. These have been my go to sweet thing when I want something like a cookie or cake. These are just really quick to make verses other Gluten Free Recipes.
Provided by Maeleigh
Categories Dessert
Time 22m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees.
- In a large bowl add your softened butter with the sugar and the salt. With a whisk or a hand mixer cream the mixture together. Once creamed, add the egg, then the vanilla and then the sour cream.
- mix the baking soda into the mixture and then add in the Bob's baking mix. Mix until the mixture is smooth.
- Once smooth add the chocolate chips or whatever else you want in your muffins and stir to combine.
- Line a muffin tray with muffin cups and divide the mixture between them. You should get 12 muffin. Alternately you can have 9 really big muffins but the recipe calls for 12.
- Place in your 350 degree oven for 12-15 minutes or until slightly golden and a toothpick comes out clean.
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