Prep 10 mins
Cook 25 mins
This is a recipe that my 9 year old daughter made up one day for my mother who has Celiac disease. She went down to my mom's kitchen and just started kinda playing in the kitchen. She just started adding things into the bowl without any recipe and was about to pour it into muffin cups when she decided she should ask for permission and help. I came down and she told me what she'd put in the mixing bowl, and it all sounded good except she hadn't added any xantham gum, which I suggested and explained why. We added the xantham gum, baked it up, and it was a great success with her grandma and our friend Kenny who also can't have wheat. Today, she's re-created it and we decided to write it down to share. Hope you enjoy it!
- 2 cups gluten free flour (Featherlite from Blue Chip Bakery.)
- 2 teaspoons gluten free baking powder (Bob's Red Mill.)
- 1 teaspoon xanthan gum (Blue Chip Bakery)
- 2⁄3 cup granulated sugar (Kirkland)
- 1 cup unsweetened almond milk (Blue Diamond Natural)
- 2 large eggs
- 1⁄4 cup unsalted butter, melted
- 2 teaspoons gluten free vanilla (Kirkland)
- 1⁄4 cup gluten free walnuts (Kirkland)
- 1⁄4 cup gluten free chocolate chips (Tropical Source)
- spray oil (We use extra virgin olive oil in a Misto sprayer.)
- Preheat oven to 350 deg.
- Spray a dozen muffin pans or line with paper muffin cups.
- Mix together first four dry ingredients, stir to combine.
- Add in wet ingredients, stir to combine.
- Add in nuts and chocolate chips, stir to combine.
- Divide batter evenly among the muffin cups.
- Bake muffins 20-25 minutes or until toothpick inserted into center comes out clean.