Gluten free Chocolate Chip Muffins (Dairy free, Egg free)
Treat yourself to something special with these easy-to-make gluten free chocolate chip muffins, that are vegan too! Everyone will love them!
Servings 6 muffins
Equipment
- 1 muffin tin
- parchment paper
- 1 medium bowl
- 1 kitchen scale
- 1 whisk (or hand mixer)
Ingredients
- 100 grams (1 CUP) almond flour (or homemade ground almonds)
- 100 grams (¾ CUP) brown rice flour (gluten free)
- 100 grams (½ CUP + 2 tbsp) potato or tapioca starch (gluten free)
- 3 teaspoons baking powder
- pinch of salt
- 40 grams (3 tbsp) maple syrup
- 170 grams (¾ CUP) gluten free, plant based milk (rice, soy or nut milk)
- 1 teaspoon vanilla extract
- 60-70 grams (⅓ CUP) chocolate chips (gluten free, dairy free) (+ extra for decorating)
Instructions
- Line muffin tin with parchment paper. I cut the paper into squares and press them down into the molds with a glass/small cup. The paper should be at least one inch over the edge of the molds. This way the batter will be "forced" to rise taller while baking.
- Pre-heat oven at 350F / 180C
- Place one medium bowl on the kitchen scale and add rice flour, almond flour, starch, baking powder, salt and mix well (weigh ingredients as you add them)
- Add milk, oil and vanilla extract and mix them thoroughly (best if with a hand mixer, to incorporate more air into the batter)
- Incorporate the chocolate chips (remember to have extra chips to go on top)
- Divide the batter into the lined muffin molds and sprinkle with more chocolate chips
- Bake for 20-25 minutes, or until nice golden-brown and a toothpick inserted in the center comes out clean.
- Let them cool down before removing the parchment paper or they will break
- Store them in an airtight container, they will remain soft for 2-3 days.
Notes
Please note that measurements in cups may be slightly different from the ones in grams, which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.