Gluten Free Chocolate Chip Muffins

These gluten free muffins are moist and packed with mini chocolate chips. They are perfect for eating in the morning or snacking on at any time of the day. 

I have a slight obsession with muffins, and to me, these are everything that a muffin should be. Go ahead and make them, and I'm sure you will love them, too.

This is a small batch that can easily be doubled or tripled, if desired.

Gluten Free Chocolate Chip Muffins

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Butter, Melted
• 1/2 Cup Sugar
• 1/2 Cup Milk
• 1 teaspoon Vanilla Extract
• 1 Cup White Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3/4 Cup Mini Chocolate Chips

1. Prepare flax-egg (directions on side of blog.)
2. Preheat oven to 375 degrees.
3. Melt butter.
4. In a large bowl, whisk together rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt. Stir in mini chocolate chips (saving some for the tops, if desired.)
5. In a medium bowl, stir together flax-egg, melted and cooled butter, sugar, milk and vanilla.
6. Add the wet ingredients to the dry slowly, being careful not to over-mix. Fold in just until combined.
7. Scoop into a greased muffin pan (makes 6 or 7) and bake for 15 to 20 minutes.

Adapted from this recipe.

Enjoy!
-Bethany