We eat a lot of gluten-free muffins around here – sometimes they’re Donut Muffins, sometimes they’re Zucchini chocolate chip muffins, but sometimes they’re simply blueberry or chocolate chip muffins. This is our current favorite muffin recipe – adaptable for whatever you want to put in them.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 1 1/4 cups gluten-free flour (brown rice, amaranth, and millet work well)
- 1/2 cup starch (tapioca, potato, or arrowroot are all good)
- 1 1/2 tsp xanthan gum or guar gum
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- (optional – 1/4 cup protein powder. We like Designer Whey if you can eat dairy)
- (optional – 2 TBS chia seeds)
- 1 cup milk (cow, soy, rice, etc)
- 1/2 cup melted butter/margarine/coconut oil
- 1 egg (or egg replacer)
- 1 txp vanilla extract
Chocolate chocolate chip muffins:
- add 2 TBS cocoa powder to the dry ingredients
- add 3/4 cup mini chocolate chips (Enjoylife are free of the top 8 allergies) to the mix at the end
- 2-3 TBS mini chocolate chips to sprinkle on top of the muffins
- add 1/2 tsp cinnamon to the dry ingredients
- add 1 cup blueberries to the mix at the end (frozen works fine)
- Mix 1/4c brown sugar and 1/2 tsp cinnamon and 1 TBS diced butter/margarine to sprinkle on top of the muffins.
In a stand mixer, or a large bowl, combine the dry ingredients. Stir together to make sure they are well blended.
Add the liquid ingredients (milk, melted butter, egg, and vanilla) one at a time, mixing between each addition. Do not over-mix.
Add chocolate chips or blueberries to the mix, and make sure they are just combined. Lumpy batter is not a problem for muffins!
Using a medium cookie scoop, spoon into the muffin cups.
If making chocolate muffins, sprinkle mini chips over the muffins.
If making blueberry muffins, cut butter into brown sugar and cinnamon, then sprinkle that on top of the muffins.
Bake for 20 minutes, until muffins are golden brown, risen, and spring back to the touch.
Allow to cool in the pan 5 minutes, then remove from the pan and let cool on a cooling rack. Eat and enjoy!