Gluten Free Chocolate Chip Nut Muffins Recipes

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.

Steps:

• Preheat oven to 350 degrees. In medium bowl, mix buttermilk, oil, applesauce, and egg with fork until blended. Stir flours, brown sugar, cocoas (can use all regular cocoa, they just won't be as dark), baking soda, salt, and xantham gum together. Add vanilla, flour mixture, and chocolate chips to wet ingredients. Stir together until just blended.
• Divide batter evenly among 12-14 large muffin cups.
• Bake 20-25 minutes or until tooth pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.
• * I like to use Domato Flour for my GF flour mixture, but you can use any GF flour mixture and I sometimes substitute Montina All Purpose Baking Flour for the Teff Flour. I make my oat flour by blending gluten free oats in the blender.
• (.2/9/18 update, if using a flour blend that does not contain xanthum gum, add 1/4 teaspoon to the flour mixture).

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat brown sugar and butter together in a bowl; add egg and beat until creamy.
• Whisk flour, cinnamon, baking powder, baking soda, salt, and allspice together in another bowl. Stir 1/2 the flour mixture into the butter mixture. Stir applesauce into butter mixture; mix well. Stir remaining 1/2 the flour mixture into butter mixture until just combined; add oats and chocolate chips. Pour muffin batter into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

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.

Steps:

• Combine brown rice flour, tapioca starch, potato starch, cocoa, baking powder, baking soda, guar gum and salt in a large bowl.
• Grind oats, quinoa, and flax and chia in a coffee grinder until very fine. Add to dry ingredients and mix well.
• In another bowl beat banana's until smooth, add brown sugar, egg and melted butter and beat well.
• Add banana mixture to dry ingredients. Mix well. Stir in extra's (chocolate chip, nuts etc).
• Let dough sit for 30 minutes.
• Fill greased muffin cups almost full.
• Bake at 375 for 20 to 25 minutes, or until top springs bake when lightly touched or toothpick inserted in centre comes out clean. Let sit in pan for five minutes then remove to rack to finish cooling.

Steps:

• Preheat oven to 350 deg.
• Spray a dozen muffin pans or line with paper muffin cups.
• Mix together first four dry ingredients, stir to combine.
• Add in wet ingredients, stir to combine.
• Add in nuts and chocolate chips, stir to combine.
• Divide batter evenly among the muffin cups.
• Bake muffins 20-25 minutes or until toothpick inserted into center comes out clean.