Bakery Style Gluten Free Chocolate Chip Muffins
This recipe yields the yummiest gluten-free chocolate chip bakery-style muffins! Perfectly fluffy muffins and such a simple recipe - this will soon become a favorite!
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Ingredients
- 3 1/2 cups gluten free all purpose flour I like to use my blend, or Arrowhead Mills
- 4 tsp baking powder
- 2 tsp guar gum omit if your flour already has a binder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 eggs room temperature
- 1 cup avocado oil
- 1 cup whole milk yogurt
- 3/4 cup maple syrup
- 3/4 dark brown sugar
- 2/3 cup milk
- 2 tsp vanilla
- 1 1/2 cups mini chocolate chips
Instructions
- Preheat the oven to 425 degrees and line muffin pan with muffin parchment liners.
- In a large bowl combine the flour, baking powder, binder, baking soda, and salt. Set aside.
- In a medium bowl, combine the eggs, oil, yogurt, maple syrup, brown sugar, milk and vanilla.
- Add the wet ingredients to the dry ingredients, and whisk to combine.
- Fold in the mini chocolate chips.
- Using a muffin scoop, add the batter to the muffin tins. Evenly, distribute between 24 muffin tins (you can bake in two batches if needed).
- Bake the muffins for about 5 minutes baking time, then reduce the temperature to 350 and continue the baking for 15 to 20 minutes, rotating the pan halfway through to ensure even baking. The muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Enjoy!
Servings: 18 muffins