Gluten Free Chocolate Chip Muffins
Make these delicious muffins for breakfast today.
Servings: 48 Mini Muffins
Equipment
Ingredients
Wet Ingredients:
- ½ cup avocado oil or any neutral oil
- ½ cup white granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup sour cream full fat
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups gluten free flour like Bob’s Red Mill 1-to-1
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups mini chocolate chips
Instructions
- In a large bowl, whisk together the wet ingredients: oil, sugars, eggs, sour cream, and vanilla.
- Add the dry ingredients: gluten free flour, baking powder, baking soda, salt and chocolate chips. Resist the urge to mix. An overworked batter becomes dry and tough. Mix the muffin batter until no streaks of flour remain.
- Spray a mini muffin tin with nonstick cooking spray, or use muffin liners. Place two tablespoons of muffin batter in each muffin cup.
- Bake in a 350 degree F oven for 10-15 minutes or until the tops spring back, indicating they are done. Allow to rest for five minutes, and then remove to a cooling wire rack and allow them to cool completely.
- Store muffins in an airtight container for 3-4 days. Another option is to freeze completely cooled muffins in a freezer bag or freezer-friendly container—Defrost frozen muffins overnight before eating.
Notes
Ingredient Notes:
Oil: If you want to use half oil and half melted butter, that would be a delicious option.
Flour: If you don’t need to eat gluten free, feel free to replace gluten free flour for all purpose flour.
Low FODMAP Notes:
Use use lactose free sour cream and dairy free chocolate chips.
Storage Notes:
Keep muffins in an airtight container on the countertop for 3-4 days. Freeze in a freezer friendly bag and defrost as needed.
Nutrition Information
Serving: 3 mini muffinsCalories: 175kcalCarbohydrates: 26gProtein: 4gFat: 6gSugar: 12g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons
