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Gluten free chocolate chip muffins

Easy Gluten Free Muffin Recipe with Mix Ins

www.melissaraecarr.com
This easy recipe for the best gluten-free muffins are ones you can whip up quickly and also have on hand for easy on-the-go breakfasts!
If you are new to the gluten free world, gluten-free baking without a mix may seem daunting, but let me show you how truly easy it is to have a gluten-free muffin recipe available for all different flavors you choose!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, gluten free kids, gluten free low carb
Cuisine American
Servings 6 muffins
Calories 205 kcal

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp stevia
  • 1/4 cup avocado oil or oil liquid at room temperature
  • 4 large eggs room temperature
  • 3 tbsp heavy cream or coconut cream for dairy free
  • 1/2 cup keto maple syrup check my recipe link below to make your own
  • 1/2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup mix ins tossed in 1 tbsp coconut flour

Instructions
 

  • Preheat oven to 425F. Line your muffin tin with 6 liners or grease well.
  • In a large bowl, mix coconut flour, baking soda, salt and stevia until fine without clumps. Set aside.
    1/2 cup coconut flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/4 tsp stevia
  • In a medium bowl mix oil, eggs, heavy cream or coconut cream, keto maple syrup, apple cider vinegar and vanilla until uniform.
    1/4 cup avocado oil, 4 large eggs, 3 tbsp heavy cream, 1/2 cup keto maple syrup, 1/2 tsp apple cider vinegar, 1 tsp vanilla extract
  • Add wet ingredients to the dry ingredients and whisk until smooth.
  • Mix your mix ins in a small bowl with 1 tbsp coconut flour. This helps them from sinking to the bottom of the muffin tin. Now fold the mix ins into the batter.
    1/2 cup mix ins
  • Scoop into muffin cups and fill 2/3 full. This will give a domed top like the bakery variety muffins.
  • Bake 20 minutes in a 425F oven. Pull from muffin tin to cool. Keeps up to 5 days in the fridge.
  • This recipe does well to double it if you would like to make a full dozen.
  • I recommend doing this in batches though so you can have room around each muffin to help it rise.

Notes

Find my Keto Maple Syrup recipe here! It turns out thick but this lends to a perfect muffin as you see!
If you don't want to make your Keto Maple Syrup, use this keto maple syrup, I highly recommend it!
Get a bag of Avinola Granola at 15% off when you use my coupon code: LOWCARBWITHTHECARRS

Nutrition

Calories: 205kcalCarbohydrates: 8gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 132mgSodium: 270mgPotassium: 55mgFiber: 4gSugar: 3gVitamin A: 290IUVitamin C: 0.05mgCalcium: 24mgIron: 1mg
Keyword chocolate chips, coconut flour, coconut flour muffins, coconut milk, dairy free gluten free, dark chocolate, dark chocolate chips, easy keto, gluten free, gluten free base muffin recipe, gluten free blackberry muffins, gluten free breakfast, gluten free chocolate chip muffins, heavy cream, keto, keto muffins, low carb muffin recipe
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