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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Those look so fluffy and tender! No one would guess they were GF! They really do look bakery-case worthy
I have yet to see this blend…I can;t stand the other with the bean flour, so this is a nice surprise! I think I can work with the mix ingredients and make these work!! Will let you know…I will need to make the egg free too for my son. Thanks for sharing on Allergy Free Wednesday, I am featuring your recipe this week!
These are perfect for my son! Can I use coconut sugar instead of cane sugar?
I think coconut sugar would work great, Debbie! I hope your son likes the muffins.
I haven’t tried Bob’s GF flour yet but now you’ve convinced me! My stepmom is gluten free and she would love these!!
I’m sure she would love these, Michelle! And Bob’s Red Mill is one of my all-time favorite brands.
I used the Bob’s 1 to 1 to make the gluten free blueberry muffins and they were great! I’ve also used it in apple crisp with great results. I can’t wait to try other “regular” recipes to see the results.
This recipe is wonderful! I substituted my favorite GF flour for Bob’s Red mill (which I love too), and applesauce for the vegetable oil.. It turned out really wonderful. Thank you! I’ve been looking for a good muffin recipe forever!! You made my day.
That’s awesome, Kourtney! I’m so glad you like the muffins! I may have to try it with the applesauce because that sounds amazing. Thanks so much!
I don’t know what went wrong but my batter is super thick. Is it supposed to be this thick? It’s in the oven right now and I don’t see it melting or rising. The dough is just as I put them in.
Hi Julie! The batter of these muffins is pretty thick, so you didn’t do anything wrong. It takes a few minutes for the batter to start cooking, but once they start rising, they get pretty tall. I’m sorry I didn’t see this sooner! How did they turn out? If they didn’t rise very much, you may have forgotten to add the baking powder. I can’t think of any other reason why they wouldn’t have risen (other than the oven not being preheated).
Hi Margaret Anne! I double checked all the ingredients and I didn’t forget anything. My muffins were a bit dry and they didn’t change shape but they still tasted pretty good. It was more like a biscuit. My kids still love it.
Hmmm, I’ve made these several times with great success. I’m sorry the recipe didn’t work for you Julie! I’ll be sure to retest it this weekend to make sure everything is ship-shape.
Oh my yum! Just made these using apple sauce in place of the oil and they are super moist and delicious! Super easy recipe too! Thank you so much for sharing!
I’m so glad you liked the muffins Rebecca! And I’ll have to try it with the applesauce—that sounds super yummy!
These turned out perfectly. I love the one for one blend. I used butter instead of oil and coconut milk. They were light and fluffy. Thanks for the recipe.
I’m so glad you liked the muffins Charity! And I love using the 1-to-1 blend for baked goods—perfect every time!
Do you know the nutrition facts on these? My son loved them. Thanks!
I don’t! I’m sorry I couldn’t be of more help!
I need to try that 1 to 1 baking flour! These look great…I can’t wait to try them out!
Mmm, chocolate. My morning smoothie just isn’t cutting it after seeing these!
Only 30 minutes to make – I’m sold! I love chocolate chip muffins and have yet to make a gluten free version. Putting this on my to-make list right now! You are one of my features for #FoodieFriDIY this week – going live tonight!
Thanks so much Jenny! I hope you’ve having a great week.
I have been gluten free for seven years and just haven’t found the right flours that make me want to try baking…just ran across this recipe and I am going to run out and find the Bob’s 1-1 flour. These muffins look so good, you have inspired me to bake. Thank you!
Wow! These are amazing. Thank you for sharing!