This easy recipe for gluten free chocolate chip muffins using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour takes only 30 minutes to make—start to finish.
My morning routine goes a little something like this: Wake up, get dressed, head outside, garden while it’s only 70 degrees, go inside, make breakfast, eat, clean up after breakfast. While we’re out there weeding the garden, pruning the tomatoes, and picking berries, our stomachs are empty and in dire need of food. Sure a berry or two slips in here and there, but for the most part we yearn for breakfast.
It makes me wonder how some people can just skip breakfast. Yesterday, I really wanted to use the Gluten Free 1-to-1 Baking Flour I received from the kind people of Bob’s Red Mill to make breakfast with so I whipped up a basic muffin batter, added some chocolate chips, and made the BEST gluten free chocolate chip muffins ever.
You can thank me later.
I was surprised at how well the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour did at replicating the results of a wheat flour muffin. The muffin was still tender, moist and downright delicious. Plus, it also rose in the same manner as a wheat flour muffin.
I will definitely be using this in the future if I ever need to make a recipe gluten free in a flash. I love that there’s no need to add xanthan gum because it’s already in it!
So, you wanna know how easy these babies are to make? Well, you’re in luck because this post has been updated with a short, visual tutorial!
Start by mixing together the batter. Mix the dry ingredients in a small bowl, the wet ingredients in a large bowl, and combine the two.
You don’t really have to worry about overmixing the batter but to keep these on the tender side, I still like to mix the batter until it’s just combined.
Add in those glorious chocolate chips and fold them in. I’ve found that 1/2 cup of chocolate chips works best, but you can increase or decrease the amount if you’d like!
Enter the muffins baker’s best friend: an ice cream scoop. You can evenly disperse the batter and there’s no need to dirty your hands or any more spoons. This recipe makes exactly 12 large muffins.
Then just place the pan in the oven and bake them for 15-20 minutes.
Mmmmm. These gluten free chocolate chip muffins are addictive. Not to mention stunning. And tasty. Everyone will be begging for more, I’m not even joking. It’s such a simple recipe, yet these muffins turn out like the kind straight out of a bakery.
These gluten free chocolate chips are even better than the whole wheat chocolate chip muffins I made for my sister’s birthday a few months ago, which was a bit of a surprise to me because those muffins were to die for.
Here’s the recipe:
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- ¾ cup organic pure cane sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips
- Preheat oven to 400° F. Grease or line a muffin pan. Set aside.
- In a small bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
- In a large bowl, beat the eggs, milk, oil, and vanilla extract. Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chips.
- Scoop the batter into the prepared muffin tin and fill each muffin cup ⅔ of the way.
- Place the pan in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (if there's chocolate on the toothpick that's okay).
- Place the muffins on a cooling rack to cool for 5 minutes before serving.
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i can never go past a good chocolate chip muffin, these look delicious.. love that they are gluten free as well!
Thanks Thalia! Chocolate chip muffins are the best.
I just made these for my brother and he loved them! I added a dash of cinnamon to the dry ingredients to add some warm spices
also just fyi, you never mention when to add the vanilla – though it was easy to figure out haha
That’s awesome, Ani! Thanks for catching that. I’ll fix that right away.
Those look sooo good! I didn’t know Bob’s Red Mill had a 1/1 mix. That would be awesome to try!
Yes they actually just came out with it and I love it so much!
Would a flax seed egg work as I don’t use eggs. These do look amazing. I’m wondering too if the oil could be cut in half and half of it substituted with applesauce. I’ve had that work for me in other recipes.
Hi Connie! I’ve never tried that before with this recipe, but it sounds like it would work, especially if you’ve tried this on other recipes before. Let me know how it turns out! Thanks for stopping by!
These look delicious! I love muffins AND I love chocolate chips, so these are calling my name.
Visiting from Full Plate Thursdays.
Thanks!
Shirley
Ok…wow! We are not a GF household but I may have to try these!
Your Chocolate chip Muffins look delicious, we would love them! Thanks so much for sharing with Full Plate Thursday and have a great day!
Come Back Soon!
Miz Helen
These look delicious! We don’t have a problem with gluten, but we have several friends who do. I appreciate the info on the Bob’s Red Mill alternative. I am very happy with their products. Thanks for the recipe!
Sounds and looks absolutely delicious. Thanks for sharing on Real food Fridays Blog Hop.
These look and sound fabulous! I love the 1:1 flour blends… so much simpler to modify recipes.
Thanks so much for sharing (and for linking up to the #SHINEbloghop).
Wishing you a lovely evening.
xoxo
G’day and thanks for stopping by and sharing your link at our #SayGdayParty! great photos and recipe!
I hope you have stopped back to Say G’day to another person at the party and reply to my questions posed this week! Thank you!
Cheers! Joanne
Those look so yummy! The dome on top is perfect, I’ve not had much luck creating that dome on my gluten free baked goods.
Hi Anne! I was very excited about the dome on the muffins too because I didn’t have to worry about changing oven temperatures. It may be because of the flour blend I used.
Yum! These look really delicious! I haven’t seen that Bob’s Red Mill Flour blend before, so I’ve gotta go hunt it down! Can’t wait to give these a try!
Hey there! These look great and can’t wait to try them. My only problem is that I can’t find the 1 to 1 flour in my area. How would you modify the recipe without using another flour?
Oops I meant using another flour, not without.
Hi Renu! If you can’t find the 1-to-1 in your area, you may want to try getting the Gluten Free All-Purpose Baking Flour and using 1/2 teaspoon xanthan gum per cup of flour. So to modify the recipe, use 2 cups Gluten Free All-Purpose Baking Flour, and 1 teaspoon of xanthan gum and follow the recipe as it says. Great question! Thanks!
Thank you so much!
Those look great! We do cook gluten free on occasion, even though we don’t need to. When me youngest was little, we did have to go gluten free for a couple years, but that is a long story. At any rate, that is what got us trying out a variety of gluten free products and some of them we still cook with today. Thanks for sharing them at Foodie Fridays!