Wednesday, August 8, 2018

Gluten Free Chocolate Chip Muffin




I make these gluten free muffins at home for breakfast all the time! They are so easy to make and I know exactly what goes into it! My husband is gluten free and he likes muffins for breakfast.  He doesn't want extra sugary ones, so I started trying to make my own since that way I can control the ingredients that go in it. They are easy to make, I basically just throw all ingredients in mix, add extras mix a bit more and bake. I literally takes me 5 mins to prepare it. They are not the prettiest to look at, but they are very tasty!

Ingredients:
6 tbsp of melted butter
1 cup coconut palm sugar
2 eggs
1 tsp of vanilla extract
2 cups of gluten free flour (I use the Bob Mills 1-to-1 gluten free flour)*
1 tbsp baking powder
1 cup of water (sometimes I use half water, half orange juice)
Plus additions**
**make it chocolate chip muffin; add 1 cup of semi sweet chocolate chips
**make it chocolate muffin; add 3-4 tablespoon of unsweetened cocoa powder
**make it blubbery muffin; add 1 cup blueberries (not frozen)

How to make it:
Preheat the oven to 355F. In a large bowl, add the melted butter, coconut sugar, eggs and vanilla extract.  Mix it well. Then add flour, baking powder and mix a bit more.  Then lastly add the water. Mix until smooth consistency and add to greased muffin cups.
Bake on 355F for 19-24 mins until an inserted toothpick comes out clear.

I keep mine frozen until it is time to serve each morning.  Hubby gets his from the freezer and pops in the microwave for 30 secs to thaw out.  Easy peasy! Now my kids are also eating them.  The fact that I use coconut palm sugar makes me feel better about them.  ENJOY!!

If you don't have the need to be gluten free feel free to make it with regular wheat flour.  I've made it before too!


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