These gluten free muffins are so good that honestly, you cannot tell that they are gluten free!

I have also tried a paleo version of this chocolate chip muffin using almond flour and that is my all-time favourite. It’s super easy to make and does not take much time either.

I personally feel there is not much difference between paleo and gluten free when it comes to baking, as neither paleo nor gluten free includes wheat flour as an ingredient. I’m still learning all I can about paleo and gluten free baking and hope to share my thoughts/takes/experiences with gluten free baking one day.

Meanwhile, do enjoy this easy recipe and hope you will like it as much as I do!

Ingredients

• GF Flour – 185 g (I used Bob Red Mill 1 to 1 GF )
• Almond flour – 25 g
• Tapioca flour – 28 g
• Corn starch – 14 g
• Baking powder – 1 tsp
• Castor sugar – 65 g
• Brown sugar – 45 g
• Eggs – 2
• Oil – 1/4 cup (I used canola oil)
• Butter – 85 g (melted and cooled)
• Sour cream – 1/4 cup
• Milk – 1/2 cup (I used soy milk)
• Vanilla essence – 1 tsp
• Dark chocolate chips – 3/4 cup

Method

• Preheat your oven to 200 degrees C and line your muffin pan with paper liners and keep it aside.
• Melt the butter in the microwave and leave it aside to cool.
• In a large bowl, add the GF flour, almond flour, tapioca flour, corn starch, baking powder, castor sugar and brown sugar and mix well.
• In another medium size bowl, whisk together the eggs, oil, melted butter, sour cream, milk and vanilla essence.
• Pour the wet ingredients to the dry ingredients and mix well, ensuring not to over mix and lastly fold in the chocolate chips.
• Using an ice cream scoop, pour the batter 3/4 full into the muffin liners.
• Place the muffin pan into the oven in the centre rake and bake for 22-25 mins.
• Test if muffin is done by inserting a tooth pick in the centre of the muffin and it should come out clear.
• Place on a wire rack and let it cool for about 5 mins and then remove the muffin from the pan and place it on the wire rack and let it cool completely.
• Best eaten warm!

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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