Go Back Email Link
Print

Gluten-free Chocolate Chip Muffins

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 regular muffins
Author Alexa Lehr

Ingredients

  • 1 cup Bob's Red Mill tapioca flour
  • 2 1/4 cup Bob's Red Mill gluten-free old fashioned rolled oats ground into flour
  • 1 tsp. baking soda
  • 1 T. Braggs apple cider vinegar
  • 2 pasture-raised, organic eggs
  • 1/4 cup organic butter can use coconut oil instead
  • 1/4 cup pure maple syrup
  • 1/4 cup organic coconut palm sugar
  • 1/3 cup water room temperature
  • 1/2 cup Enjoy Life mini chocolate chips

Instructions

  • Preheat oven to 375°F. Rub butter or coconut oil in 10 stoneware muffin holes.
  • In a large mixing bowl, combine all the dry ingredients. Add the wet ingredients and mix until combined. If the batter seems too dry, add more water a little at a time until the batter is smooth and creamy. You should be able to scoop and pour the batter without it being too runny.
  • Fold in the chocolate chips.
  • Fill each muffin hole about 3/4 full. Divide the batter evenly between 10 muffin holes.
  • Bake for 18-20 minutes. The muffins should be lightly browned and a toothpick inserted in the center should come out clean.
  • Cool for 10 minutes before removing the muffins from the stoneware. Cool completely on a cooling rack before storing the muffins in an airtight container.