Gluten Free chocolate chip muffins
- You can try mixing your own blend of gluten-free flours using various combinations of fine rice flour, maize cornflour, tapioca flour, potato flour and soy flour.
- Coconut Flour. This is a great replacement to white and wheat flour. Coconut flour nutrition is high in fibre and healthy fats, it also supports healthy blood sugar levels as it is a low glycaemic index food.
- Oat flour. Oat flour is a great interchangeable flour for wheat flour. It is very high in fibre and important for keeping down your LDL cholesterol levels
Chocolate chip muffins
- 2 cups gluten free flour
- ¾ cup raw sugar
- 1 tablespoon gluten free baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ⅓ cup olive oil
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips (these can be milk or dark. Dark chocolate chips are high in antioxidants.)
- Preheat oven to 180 degrees Celsius. Grease or line a muffin pan. Set aside.
- In a small bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
- In a large bowl, beat the eggs, the add the milk, oil, and vanilla extract and stir to combine. Add dry ingredients to wet ingredients and stir until combined. Gently fold in the chocolate chips.
- Scoop the batter into the prepared muffin tin filling ⅔ of the way.
- Place the pan in the oven and bake for 15-20 minutes, or until a toothpick inserted into the centre comes out clear.