Gluten Free Orange Chocolate Chip Muffins

Ingredients:

• 2 c. GF flour blend (I use a 6 part rice flour, 2 part potato starch, 1 part tapioca starch blend)
• 3/4 c. sugar
• 1 Tbs. baking powder
• 1 tsp. baking soda
• 1 1/2 tsp. xantham gum
• 1/4 tsp. salt
• 1/2 c. mini chocolate chips
• 1 thin skinned orange, seeded and cut into chunks
• 1 large egg
• 1 c. milk
• 1/4 c. oil

Baking Instructions:

1. Place oven rack in the top 1/3 of the oven and preheat to 400F.
2. Spray 12 muffin cups with baking spray.
3. In a large bowl, combine all dry ingredients, including the chocolate chips. Set aside.
4. In the bowl of a food processor, process the orange chunks (peel and all) until pureed. Small chunks are okay, but you want it to be fairly smooth. Add the egg, milk and oil to the food processor and pulse 4 or 5 times, until combined.
5. Pour the orange mixture into the dry ingredients and stir just until moistened. Don’t over beat.
6. Divide the batter among the 12 muffin cups. Sprinkle the tops with additional sugar, if desired (I do).
7. Bake at 400F for 15-20 minutes. In my oven, they come out perfect at 17 minutes.

[Recipe Courtesy of Group Recipes]

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Gluten Free Chocolate Coconut Muffins

Ingredients:

• 3 eggs
• 1 cup sugar
• 1/2 cup almond flour
• 2/3 cup coconut flour
• 6 tbl unsweetened cocoa powder
• 2 tbl vegetable oil
• 1 tsp baking powder
• 2 tsp vanilla
• 1/4 (measuring) cup or one small espresso cup of espresso

Baking Instructions:

1. Preheat oven to 350°F/180°C.
2. Grease 6 large muffin cups, or 12 normal muffin cups.
3. In large mixing bowl, beat together eggs and sugar with electric mixer.
4. Add vegetable oil and mix well.
5. Stir in almond flour, coconut flour, cocoa, vanilla, baking powder, and espresso, and mix gently.
6. Pour into muffin cups, filling about 3/4 full and bake until a toothpick inserted in the center comes out clean, between 25-35 minutes.

[Recipe Courtesy of Bleeding Espresso]

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Whole Grain Gluten Free Banana Nut Muffins

Dry Ingredients:

• 1/2 cup millet flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 2 teaspoons chia seed meal -or- 1 tablespoon ground flax seeds
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon xanthan gum (optional)
• *1/2 cup walnuts, broken into small pieces

Wet Ingredients:

• 2 eggs
• 1/4 cup non-fat yogurt
• 3 tablespoons heart healthy oil -or- melted butter
• 2 ripe bananas (about 1 – 1 1/2 cups mashed)
• 1 teaspoon vanilla extract
• 2/3 granulated sugar -or- agave nectar

Baking instructions

1. Preheat oven to 350 degrees.
2. Line muffin tins with paper liners or non-stick cooking spray.
3. In a medium sized bowl whisk together all dry ingredients, EXCEPT walnuts. Set walnuts aside.
4. In another bowl mash bananas with a fork, cream in sugar or agave nectar.
5. Add eggs, vanilla, yogurt, and oil or butter. Mix together thoroughly.
6. Add banana/egg mixture to dry ingredients.
7. Stir together just until incorporated.
8. Fold in walnuts.
9. Pour batter 2/3 full into prepared muffin tins.
10. Bake 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out mostly clean with just a few crumbs.
11. Makes 12 nice sized muffins.

[Recipe Courtesy of Ginger Lemon Girl]

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Gluten Free Corn Muffin Ingredients

• 1 1/4 cups Pamela’s Ultimate Baking and Pancake mix
• 1 cup yellow cornmeal
• 1/3 cup sugar
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1cup milk
• 2 tablespoons butter, melted

Baking Instructions

1. Pre-heat oven to 375 degrees.
2. Grease a 12-cup muffin tin.
3. Mix all ingredients together.
4. Fill muffin tins 3/4 full.
5. Bake for 15-20 minutes.
6. For cornbread: Follow directions above.Pour into a greased 8-inch square pan and bake for 20-25 minutes.Makes 9 servings.

As a reminder, you can easily purchase both the Pamela’s Ultimate Baking and Pancake mix at GlutenFree.com.

[Recipe Courtesy of Day Recipe]

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If this sounds good to you, you may want to check out this recipe for gluten free chocolate chip muffins. It should take you less than 50 minutes to complete and will make about 12 muffins.

Gluten Free Chocolate Chip Muffins Ingredients

• 1 cup brown rice flour
• 1/2 cup soy flour
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1/4 cup tapioca flour
• 1/4 cup buckwheat flour
• 1/4 cup baking cocoa
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2/3 cup buttermilk
• 1/3 cup fat-free milk
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup plus 2 tablespoons miniature semisweet chocolate chips

Baking Directions:

1. In a large bowl, combine the first nine ingredients.
2. In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla.
3. Stir into dry ingredients just until moistened.
4. Fold in 1/2 cup chocolate chips.
5. Coat muffin cups with cooking spray; fill three-fourths full with batter.
6. Sprinkle with remaining chips.
7. Bake at 350° for 12-16 minutes or until a toothpick comes out clean.
8. Cool for 5 minutes before removing from pan to a wire rack.

[Recipe courtesy of TasteofHome]

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Gluten Free Banana Oat Muffin Ingredients

• 1 cup oats(gluten free)
• 1/2 cup brown rice flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch
• 1/4 cup quinoa
• 1/4 cup flax seeds(or chia seeds)
• 1/2 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon guar gum(is you use chia seeds, don’t add guar gum) (optional)
• 1/4 teaspoon salt
• 1  egg, room temperature
• 2 cups ripe bananas(4 to 6)
• 1/3 cup butter, melted
• 1/2 cup chopped nuts (optional)
• 1 cup chocolate chips (optional)

Baking Directions

1. Combine brown rice flour, tapioca starch, potato starch, brown sugar, baking powder, baking soda, guar gum and salt in a large bowl.
2. Grind oats, quinoa, and flax (or chia) in a coffee grinder until very fine. Add to dry ingredients and mix well.
3. In another bowl beat banana’s until smooth, add egg and melted butter and beat well.
4. Add banana mixture to dry ingredients. Mix well. Stir in extra’s (chocolate chip, nuts etc).
5. Let dough sit for 30 minutes.
6. Fill greased muffin cups almost full.
7. Bake at 375 for 20 to 25 minutes, or until top springs bake when lightly touched or toothpick inserted in centre comes out clean.

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