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Gluten Free Chocolate Chip Muffins

 

It's chilly outside and things are winding down in the kitchen for me which gives me much more time, energy and inspiration to hang out in the kitchen and bake. Hence the muffs you see above. After my talk at The Whole Life Expo a couple weeks ago for Prana Bio, they gave me a whole bunch of goodies- one of which was their amazing vegan and weird ingredient-free chocolate chips.

To save the man and I from eating them by the handful- I baked up some Gluten Free Chocolate Chip Muffins myself!

Chocolate chip muffin

So instead of eating chocolate chips by the handful, we ate muffins by the dozen.

I actually ended up doing a half batch of chocolate chip muffins and a half batch of blueberry. I figured we could now have a full meal covered. A blueberry muffin with homemade organic ghee for breakfast, and a chocolate chip muffin/cupcake with melted coconut oil for dessert. What really defines the difference between a muffin and a cupcake anyway?

Chocolate chip muffin

Which did we like better? Can't say. Both were equally super awesome, dairy-free and nut-free and all awesome.

(Doesn't that look awesome? Pin it!)Chocolate chip muffin

Gluten-Free Chocolate Chip Muffins

Prep time:

Cook time: 

Total time: 

Yield: 12 muffins

The best gluten-free chocolate chip muffins.

Ingredients
  • ¾ cup gluten-free brown rice flour
  • ¾ cup gluten-free buckwheat flour
  • ½ cup almond meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ⅔ cup maple syrup
  • 1 egg or egg substitute (see below)
  • ⅓ cup applesauce
  • ⅓ cup water
  • 1 Tbs apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup coconut oil
  • ½ cups chocolate chips

Make It Like So
  1. Preheat oven to 350 F
  2. Line muffin tin with liners (let’s aim for unbleached shall we?)
  3. Mix together flour, baking powder, baking soda and salt.
  4. Add the maple syrup, applesauce, egg, water, vinegar, oil and vanilla.
  5. Mix batter together.
  6. Add in the chocolate chips, gently folding the batter.
  7. Pour into muffin tin.
  8. Bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.

Notes
*Egg Substitute: 1 Tbs chia seeds, ground + ¼ hot water. Mix thoroughly and allow to sit for 10-15 mins until thickened

 

Question Of The Day: What are your fave winter baked goodies? Share links or pins below.

11 Responses to “Gluten Free Chocolate Chip Muffins”

  1. These look amazing! I cannot WAIT to make these :)
  2. Candace said…
    I love blueberry muffins! And chocolate too, of course!
  3. [...] Muffins make handy snacks for busy families and can be made in large batches and frozen Click here [...]
  4. gina said…
    I'm confused by thed 1/3C water that you dont mention adding in the instructions at all. The chia paste specifies 1/4c water so I understand that but what''s up with the other bit of water????
    • Meghan Telpner said…
      Oops. We have edited the recipe. Add it in with the wet ingredients.
  5. Lindsay said…
    The recipe appears to have gone missing here, shoot!
  6. Maura said…
    Hi, I can't find the recipe anywhere in this page. Could you edit please?
  7. Cheryl said…
    Do you by chance have a substitution for the almond meal for a nut free school friendly version? Thanks
    • Meghan Telpner said…
      Hi Cheryl, thank you for your question! I haven't made them without the almond meal, but you can sub out the almond meal and use more brown rice flower, and buckwheat flower accordingly.
  8. Stephanie said… August 15, 2018
    Can you substitute the buckwheat flour for another flour? I am out of it and want to make these!

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