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?
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.
I hate to brag but these were just luscious. Chocolucious. If that’s not a word, it should be.
- 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
- Preheat oven to 350°F. Line a muffin pan with 12 paper liners.
- 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.
- In another bowl, combine the flours, salt, baking powder, and baking soda.
- Stir the dry ingredients into the eggs mixture until just combined. Add the bananas and chocolate chips; mix gently.
- 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.
- Remove from the oven and let cool briefly, then invert onto a cooling rack.