Gluten-free Chocolate Chip Muffins (whole wheat option)

Gluten-free Chocolate Chip Muffins

It is always good to have a few go-to recipes for people with special dietary needs. We are fortunate that no one in our household needs a gluten-free diet, but we know plenty of people who do.

G-man and the Cadet tore into these chocolate chip muffins as soon as they were cooled from the oven. They are so moist and light that you could pass them off as cupcakes. I adapted them from a recipe posted by Pets'R'us. My gluten-free flour blend of choice is Bob's Red Mill and I add a little xanthan gum to make it behave more like wheat flour. The hardest ingredient to find locally is the plain yogurt. (Plain, as in no added gelatin or starch.) We make our own with whole milk and starter.

For 24 small muffins,

3 cups Bob's Red Mill gluten free flour* (one 22oz bag)
2 1/4 tsp xanthan gum
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt (or lite salt if you need to lower the sodium.)

2 large duck eggs, or 3 medium chicken eggs
1 1/3 cup plain yogurt
1 1/2 cups sugar
3/4 cup melted butter
1 tsp vanilla extract

1 cup semi-sweet chocolate chips

Preheat the oven to 375F. Line muffin tins with paper baking cups. Lightly spray the insides of the cups with olive oil using a pump sprayer. (Or use non-stick cooking spray.)

Mix the dry ingredients well in one bowl. In a separate bowl, beat the eggs with a whisk. Add the yogurt, sugar, melted butter and vanilla. Combine the dry ingredients with the wet. The batter will be thick. Stir in the chocolate chips.

With a spoon and spatula (or ice cream scoop) pour batter into baking cups. If you like, smooth the top of the batter in each cup with a spoon to even them out.


Bake for 17- 20 minutes.


Variation: Whole Wheat Flour:  Skip the xanthan gum.




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For more natural and gluten free recipes, visit:  Slightly Indulgent Tuesday, Allergy Free Lunchbox Love,  Gluten Free Wednesdays and Empty Your Archives.