Gluten Free Chocolate Chip Muffins

[ 5 ] January 29, 2014 |

Gluten Free Chocolate Chip Muffins

As a personal chef, my clients often make special requests. So when one of them recently asked for gluten free muffins, I made this recipe for Gluten Free Chocolate Chip Muffins.

She loves these babies.

I love muffins, period. They’ve become my go-to snack, and I’ve been experimenting with new flavor combinations. I’ve also been trying out new flour combinations, and this recipe was a real winner. They almost seemed more like banana bread, soft and chewy, and did I mention chocolaty?

 Gluten Free Chocolate Chip Muffins

Breakfast is always better when chocolate gets involved.

For these gluten-free muffins, I combined bananas and chocolate—always a good idea, if you ask me—with buckwheat, hazelnut, and quinoa flours.

 Gluten Free Chocolate Chip Muffins

I hate to brag but these were just luscious. Chocolucious. If that’s not a word, it should be.

5.0 from 1 reviews
Gluten Free Chocolate Chip Muffins
  • 2 eggs
  • ½ cup brown sugar
  • 8 tablespoons unsalted butter, melted
  • ¼ cup plain whole yogurt
  • ½ cup buckwheat flour
  • 1 cup quinoa flour
  • ½ cup hazelnut flour
  • Pinch of salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 ripe bananas, mashed with a fork
  • ¾ cup chocolate chips
  1. Preheat oven to 350°F. Line a muffin pan with 12 paper liners.
  2. In the bowl of a stand mixer, beat the eggs with the sugar until light and pale in color. Stir in the melted butter and the yogurt.
  3. In another bowl, combine the flours, salt, baking powder, and baking soda.
  4. Stir the dry ingredients into the eggs mixture until just combined. Add the bananas and chocolate chips; mix gently.
  5. Divide the batter among the muffins cups, place in the oven, and bake for 25–30 minutes until the blade of a sharp knife inserted in the middle comes out clean.
  6. Remove from the oven and let cool briefly, then invert onto a cooling rack.



Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Breakfast, Snacks

Comments (5)

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  1. It’s just after 8am here and I want one of these muffins for breakfast. They look really good.

  2. Kiva says:

    These look amazing! We can’t do nuts so what could I substitute for the hazelnut flour?

  3. lapena says:

    Can you use Bob’s Red Mill Gluten Free Flour as a subsitute for all the flours?

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