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Gluten-Free Chocolate Chip Muffins Recipe

Gluten-Free Chocolate Chip Muffins Recipe

“I am a registered nurse and I have a friend with celiac disease. I didn't want her to miss out on the joy of chocolate and other baked goods, so I started experimenting to make some fun treats for her.” —  Donna Lovestrand of Seneca, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:12 servings


  • 1 cup brown rice flour
  • 1/2 cup soy flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup tapioca flour
  • 1/4 cup buckwheat flour
  • 1/4 cup baking cocoa
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2/3 cup buttermilk
  • 1/3 cup fat-free milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided


  • 1. 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.
  • 2. 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. Yield: 1 dozen.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts

1 each: 184 calories, 6g fat (3g saturated fat), 41mg cholesterol, 194mg sodium, 30g carbohydrate (14g sugars, 2g fiber), 5g protein Diabetic Exchanges:2 starch, 1 fat

Reviews for Gluten-Free Chocolate Chip Muffins

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Reviewed Jun. 2, 2016

"I thought these were just ok. That may be an unfair judgement because I did not have soy flour or tapioca flour, so substituted brown rice flour for them. I also used sour cream instead of the buttermilk. Definitely a more hearty, and less sweet muffin."

Reviewed Dec. 12, 2012

"very good"

Reviewed Feb. 3, 2011

"Can use soymilk in place of buttermilk and fat-free milk. Also you can use cooking oil in place of butter or dairy free butter."

Reviewed Feb. 3, 2011

"I would rate this recipe with a 5 star. It was very good!"

Reviewed Oct. 28, 2010

"This is a "regular" muffin in our house! They never last very long. The 1st time I made them didn't have the buckwheat flour so used sorghum flour instead, they were very good so that is what I use all the time. My husband eats GF even though he doesn't need to, says it is just as good as what we used to eat!


Reviewed Oct. 7, 2010

"I would need this recipe to be Dairy Free as well as Gluten Free - anyone willing to experiment and post the recipe?"

Reviewed Aug. 19, 2009

"For GF products, check out - you can order any kind of flour, GF baking powder, etc. As for the oatmeal mentioned by Diane - steel-cut Irish or Scottish oats do not have gluten added. You can even get them at Wal-Mart."

Reviewed Apr. 13, 2008

"At a Health Food Store"

Reviewed Apr. 11, 2008

"You can find just about any flour online. Bob's Red Mill has so much. They also have uncontaminated oatmeal, unfortunately my healthfood store keeps ordering it and it is never available to them. I would sprinkle some oats with the choc chips on the top"

Reviewed Apr. 10, 2008

"I went today and checked at my grocery store for rice and oat flour and they didn't carry either one.

Where can one find these different flours? (I'm trying to find things that I can make for My Honey, that are healthy."

Reviewed Apr. 9, 2008

"To those who don't use soy like myself, you can substitute almost any kind of gf flour for the soy flour. I would use 1/2 cup of white rice flour. I have done this with a few gf recipes. I am allergic to soy and wheat so I have to experiment with different gf flour mixtures."

Reviewed Apr. 9, 2008

"I agree with your comments about soy being added to so many products. I am allergic to soy but have found garfava flour to be a good substitute for baking at home."

Reviewed Apr. 8, 2008

"Sounded good until I saw soy flour. Soy has been sneaking into just about every product on a grocer's shelf -- and it is my understanding that people with thyroid problems should not be consuming excessive soy products. And certainly not children! Plus many people are allergic to soy products."

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