Gluten-Free Chocolate Chip Muffins {Foodie Friday}
Written by Kelly Peterson of Kelly’s Pink Bicycle.
I’m not a gluten-free expert. In fact, if there was a level below novice, I’d be in that category. But we have recently found that my husband appears to be somewhat gluten-intolerant, and since I love him very much I am learning to cook with his needs in mind.
However, gluten-free baking is INTIMIDATING. I didn’t realize how many different types of flours existed until I began scanning through gluten-free recipes for bread, donuts, pastries, and cakes. I’ve been sticking to lots of rice and vegetable dishes because they’re healthy and easy to make, but this past weekend I decided to venture outside my comfort zone and bake.
I decided to start small with my version of gluten-free chocolate chip muffins, adapted from a recipe from Arrowhead Mills. You could easily make them bigger (they’re pretty small) by filling the muffin tins all the way to the top, and lengthening the oven time to 25 minutes or so. You could also do all kinds of fillings – I used chocolate chips and dried cranberries, but I bet they’d be amazing with blueberries, chopped apples, shredded coconut, or even crunchy peanut butter!
My husband gave them a thumbs up, and he’s a pretty picky eater. I hope you like them!
Gluten-Free Chocolate Chip Muffins (makes 15)
Ingredients
- 2 cups gluten-free baking mix (I used Arrowhead Mills Gluten-Free Pancake & Baking Mix)
- 1 tsp baking powder
- 1 tsp xantham gum
- 3 Tbsp milled flax seed
- 1 egg
- ¼ cup honey
- ¾ cup water
- ¼ cup unsweetened applesauce
- 1 tsp vanilla
- ¼ cup gluten-free chocolate chips
- ¼ cup chopped dried cranberries
Directions
- Preheat oven to 350 degrees.
- In a medium-sized bowl, mix together the first 4 ingredients.
- In a small bowl, mix together all wet ingredients (egg, honey, water, applesauce, and vanilla)
- Pour liquid mixture into bowl with dry ingredients and mix only until lumps are gone.
- Mix in the chocolate chips and cranberries (don’t over mix!).
- Fill oiled muffin tins ¾ full with muffin mixture. The mixture will be thick.
- Bake for 17-20 minutes, or until the tops are golden brown.
Nutritional Information (per muffin)
Calories: 123; Carbs: 26g; Fat: 2g; Sugars: 8g; Sodium: 181mg; Protein: 3g; Fiber: 1g; Calcium: 11%
Kelly is in love with her husband, her cookbooks, and her bread machine. When she’s not reading The Hunger Games or trying to sprout her own lentils, she can typically be found spending way too much time on Facebook and Twitter. You can read more at Kelly’s Pink Bicycle.