Gluten-Free Bakery-Style Chocolate Chip Muffins (Vegan, Allergy-Free)
A healthier, tender and fluffy, muffin recipe studded with dark chocolate chips! Gluten-Free Bakery-Style Chocolate Chip Muffins that are vegan and allergy-free! Your favorite bakeshop classic, now enjoyable for everyone as a breakfast, brunch or snack bite; perfect with a cup of coffee or tea!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 6-8 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 1 Cup Millet Flour
- 1/2 Cup Brown Rice Flour
- 1/3 Cup Erythritol (or preferred granulated sweetener)
- 2 Tsp Baking Powder
- 1/2 Cup Unsweetened Applesauce
- 1/2 Cup Unsweetened Non-Dairy Milk
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/4 Tsp Butter Bakery Emulsion (optional)
- 1/2 Cup Dark Chocolate Chips (heaping)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bow, whisk together all the dry muffin ingredients, then add the wet, and finally fold in the heaping 1/2 cup of chocolate chips.
- Scoop about 3½ tablespoons of muffin batter into 6 lined muffins tins.
- Bake for 25 minutes.
- Allow to cool a bit before serving or cool completely to freeze.
Notes
*You can make these a bit smaller and get about 8 muffins out of the batter (depending on how good you are with accuracy!)
Nutrition
- Serving Size: 1