These are our gluten free version of our beloved chocolate chip muffins. They are much denser than the originals, but that comes with a bit of a benefit – they are much more filling and stay with you better than the original, especially if you are eating them for breakfast. These muffins are the perfect level of sweet and are oh so delicious! A few notes on the recipe: I often recommend that you use eggs at room temperature when baking – with these muffins you really need your wet ingredients to be at room temperature! I also like to use mini chocolate chips because I find you get a better distribution throughout the muffin. If you have only have regular chocolate chips, they will still work, just follow the amount in grams and you will still have the carb count. The gluten free flour I like to use is Cloud 9 Gluten Free Flour Blend and I get it from Costco. Enjoy!
Gluten Free Chocolate Chip Muffins
These are reduced sugar for a lower carb count, but not at the expense of flavour.
Ingredients
- 115 g (~1/2 cup) Butter (room temperature)
- 18 g (~3/4 cup) Gluten Free Baking Stevia 18 CHO
- 50 g (~1/4 cup) Sugar 50 CHO
- 2 Lg Eggs (room temperature)
- 125 mL (1/2 cup) Sour Cream (room temperature) 8 CHO
- 125 mL (1/2 cup) Trop50 Orange Juice 5.5 CHO
- 285 g (~1 3/4c + 2Tbsp) Cloud 9 Gluten Free Flour Blend 202.5 CHO
- 1 Tbsp Baking Powder
- 1/2 tsp Baking Soda
- 105 g Mini Semi Sweet Chocolate Chips 63 CHO
Instructions
Preheat oven to 350 and grease muffin tins.
In your stand mixer or a large bowl, cream butter, stevia, and sugar.
Beat in eggs, one at a time.
Mix in sour cream and orange juice.
In a medium bowl mix flour, baking powder, and baking soda.
Add the dry ingredients to the wet and mix.
Stir in the chocolate chips by hand.
Bake regular muffins (1/4 cup batter) for 16 min. Bake mini muffins (1.5 tbsp batter) for 10 min.
Recipe Notes
Carbohydrate Count:
By weight: 0.44 CHO/g
Regular Muffins (1/4 cup batter): Average of 22 CHO each
Mini Muffins (1.5 Tbsp batter): Average of 11 CHO
