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Perfect Gluten-Free Chocolate Chip Muffins: 1 Flavorful Bite

Gluten-free chocolate chip muffins
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Enjoy these delightful gluten-free chocolate chip muffins, made with wholesome alternative flours. Perfect for a sweet treat any time of day.

Ingredients

Scale
  • 1 and 1/2 cups almond flour
  • 1/2 cup tapioca starch
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, tapioca starch, brown sugar, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and eggs until light and fluffy. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free option, use non-dairy milk and dairy-free chocolate chips.
  • You can add chopped nuts like walnuts or pecans along with the chocolate chips for extra texture.
  • Ensure your almond flour is finely ground for the best muffin texture.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-chocolate-chip-muffins/