Want to eat dessert for breakfast with no justification needed?!? Muffins are your answer. They are a quick bread. In America, we mostly see sweet varieties, but for Europeans they are often savory. Super cute like cupcakes, they are denser and have more of a coarse-grained texture. Perfect with a warm cup of coffee or tea!

My favorite variety has chocolate chips, but there are so many choices!

Tip: Use mini chocolate chips for chocolate flavor in every bite, with the smallest amount of actual chocolate.

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Muffin Mix-Ins

• Cranberries
• Blueberries
• Almonds
• Pecans
• Peanut Butter
• Raspberries
• Caramel
• Carrots
• Citrus Zest
• Pears
• Apples
• Pumpkin

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Gluten Free Batter Tips

• Gluten free batter should look a little thinner/runnier/stickier than gluten-ous counterparts.
• Add air. Gluten creates air pockets, so beat gf batter a little longer or beat and fold-in egg whites.
• Use a blend of gluten free flours.
• Sift the flour for a lighter texture.
• The final product will vary based on the types and amounts of flours used- they are not all equal!

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Ingredients in Gluten Free Chocolate Chip Muffins

• Butter
• Applesauce
• Brown Sugar
• Maple Syrup
• Vanilla
• Eggs
• Milk
• Baking Soda
• Baking Powder
• Gluten Free Flour Blend
• Chocolate Chips

Why are my gluten free muffins dry?

Dry muffins are no bueno. This recipe uses applesauce and butter for moisture. Here are some other suggestions for moist muffins.

• Use a blend of gluten free flours- Buy a premade blend or mix your own. Using only one type of flour will lead to a dry, crumbly texture.
• Gluten is a protein- so think about a protein source in your gluten free flour blend. High protein flours include millet, quinoa, sorghum, buckwheat, amaranth, and other bean/nut/seed flours. I often use almond flour as part of my gluten free mix.
• Consider adding some xanthan gum to help with structure.
• Measure gluten free flour carefully- sift for a lighter flour texture.
• Add applesauce, oil, or yogurt

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