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Gluten-Free Chocolate Chip Muffins

“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.
  • Makes
    1 dozen

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

  • 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.
  • 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.
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.
Nutrition 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.

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Reviews

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Average Rating:
  • muffbear74
    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.

  • John Huff
    Dec 12, 2012

    very good

  • baker2011
    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.

  • baker2011
    Feb 3, 2011

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

  • SharonAckley
    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!Sharon

  • NancyGF&DF
    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?

  • smwilsonark
    Aug 19, 2009

    For GF products, check out www.glutenfreemall.com - 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.

  • laura schumacher
    Apr 24, 2008

    No comment left

  • Imel
    Apr 13, 2008

    At a Health Food Store

  • DianeRK
    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