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Gluten-Free Chocolate Chip Muffins

Total Time

Prep: 25 min. Bake: 15 min.

Makes

1 dozen

“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

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.

Nutrition Facts

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

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