Here's an easy gluten free "back to school" muffin recipe. Muffins surprise me. Sometimes I like them. Sometimes I don't. I've realized I'm not a fan of fruit muffins because they are often very moist and can go bad quickly (I've eaten one too many soggy fruit muffins).
Chocolate muffins on the other hand? Well they might as well be cake! I can definitely do "cake" for breakfast or as a mid-morning snack.
These muffins are super easy to whip together because I used the revised gluten free Master Baking Mix as the base. Feel free to use any gluten free all purpose baking mix you have on hand!
Karen M., a dear friend from the GLG Facebook page has become my unofficial recipe tester. She tested these muffins a few weeks ago with her family and here's what she said: "Muffins went over great this morning! We doubled the recipe, used rice milk and used sugar. Made super sized and baked for 23 min. My mom has been craving a double chocolate muffin so she joined us for breakfast and we ate them all! Thanks!"
My husband is not a huge fan of baked goods (unless you count these chocolate chip cookies -- those don't last 24 hours in our house) but he really enjoyed these muffins and took a few with him to work. If you are a chocolate fan, I think you'll really enjoy these easy gluten free double chocolate muffins.
Gluten Free Double Chocolate Master Mix Muffins
free of gluten, dairy/casein, and soy
created by carrie @ gingerlemongirl.com
Makes 6 muffins
1 cup Revised Gluten Free Master Baking Mix
2 tablespoons baking cocoa
1/4 cup agave nectar or- sugar
1/3 cup almond milk
1 teaspoon vanilla
1/4 cup allergen-free chocolate chips
Preheat oven to 350 degrees. Line a muffin tin with 6 paper liners. In a medium sized bowl add gluten free master baking mix and cocoa. Stir together and add milk, egg, agave, and vanilla. Stir wet ingredients into dry ingredients. Fold in chocolate chips. Fill muffin tins 3/4 full with batter. Bake for 17-20 minutes until muffins are golden brown and a toothpick inserted in the middle comes out clean.
- Egg Free Option: To make this egg free, simply mix 1 tablespoon ground flax seeds with 3 tablespoons hot water. Mix together, allow it to gel and then add it to the wet ingredients in place of the egg. The muffins won't rise quite as high, but will still be quite good!
- Non-dairy milk: Any non-dairy milk substitute will work. Karen used rice milk, I generally prefer almond milk. So use what your family loves.
- Gluten Free All Purpose Baking Mix: If you don't have any Master Mix -OR- any general gluten free all purpose baking mix simply use: 1/3 cup sorghum flour, 1/3 cup brown rice flour, and 1/3 cup arrowroot starch, 2 teaspoons baking powder, and 1/2 teaspoon xanthan gum. Also add 1-2 tablespoons of vegetable oil to the wet ingredients.
This recipe has been included in this week's Gluten Free Wednesdays food carnival hosted by Linda at The Gluten Free Homemaker.