Print Options

 
 
 Print
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

Ingredients

  • 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

Directions

  • 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 muffin equals 184 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 194 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.