Low Carbgluten Freedairy Freeegg Free Chocolate Chip Muffins Recipes

LOW CARB/GLUTEN FREE/DAIRY FREE/EGG FREE CHOCOLATE CHIP MUFFINS

Steps:

• 1) Preheat oven to 350 degrees.
• 2) Mix 6 TBSP ground flax seeds and 1 cup warm water and set aside.
• 3) Mix rest of dry ingredients together.
• 4) Add oil, stevia, flaxseed goop, and add enough water so mixture binds together. The coconut flour will soak up water pretty quickly.
• 5) Place in muffin cups. Bake in preheated oven for approximately 20 minutes. Until they start to brown slightly on top.
• Recipe is enough to make 24 regular muffins or 12 large.

GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• 1. Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups.
• 2. Combine dry ingredients and set aside.
• 3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
• 4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
• 5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
• 6. Fold in the pumpkin and chocolate chips if using.
• 7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
• 8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.

CHOCOLATE CHIP MUFFINS GLUTEN FREE

Steps:

• In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill muffin cups 3/4 full. Bake at 400 for 18-20 minutes. Cool for 5 minutes before removing to a wire rack.

EGG-FREE, WHEAT-FREE, DAIRY-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F and line cookie sheets with parchment paper.
• Cream together butter and sugar.
• Stir in vanilla.
• Stir in applesauce.
• Combine flour, cornstarch, salt, and baking soda.
• Stir dry mixture into creamed mixture.
• Stir in chocolate chips.
• Drop spoonfuls of cookie dough onto prepared sheets and bake, one sheet at a time, for about 8 minutes or until golden-brown.
• Allow to cool 5 minutes on cookie sheet before removing to drying rack.

LIGHT & FLUFFY EGG-FREE MUFFINS

Steps:

• 1. Mix all ingredients until combined. Do not overmix!
• 2. Spoon into prepared muffin tins and bake at 350 degrees for 20-35 minutes, or until a knife comes out clean when inserted in the middle.

GLUTEN FREE CHOCOLATE CHIP MUFFINS

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.