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Amazing GF Chocolate Chip Muffins: 12 delightful bites

Gluten-free chocolate chip muffins
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Delicious gluten-free chocolate chip muffins made with alternative flours. Perfect for a warm, encouraging treat.

Ingredients

Scale
  • 1 and 3/4 cups almond flour
  • 1/2 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the almond flour, tapioca starch, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and both sugars until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the gluten-free chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • You can substitute coconut oil for butter for a dairy-free option.
  • Add a sprinkle of sea salt on top before baking for extra flavor.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savorsensations.com/gluten-free-chocolate-chip-muffins/