Gluten Free Chocolate Chip Nut Muffins

Recipe by Meg Dolan
READY IN: 35mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 23
    cup granulated sugar (Kirkland)
  • 1
    cup unsweetened almond milk (Blue Diamond Natural)
  • 2
    large eggs
  • 14
    cup unsalted butter, melted
  • 2
    teaspoons gluten free vanilla (Kirkland)
  • 14
    cup gluten free walnuts (Kirkland)
  • 14
    cup gluten free chocolate chips (Tropical Source)
  • spray oil (We use extra virgin olive oil in a Misto sprayer.)
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DIRECTIONS

  • 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.
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