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Gluten Free Chocolate Chocolate Chip Muffins


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Gluten Free Chocolate Chocolate Chip Muffins 0 Picture


  • 3/4 cup sorghum flour
  • 1/3 cup quinoa flour
  • 1/4 cup tapioca starch
  • 1/2 cup granulated sugar
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup unsweetened cocoa powder, sifted
  • 2 eggs
  • 1 cup sour cream
  • 1/4 cup vegetable oil
  • 2/3 cup chocolate chips


Servings 12


Step 1

1. In a large bowl, combine sorghum flour, quinoa flour, tapioca starch, sugar, xanthan gum, baking powder, baking soda, salt, and cocoa. Mix well and set aside.

2. In a separate bowl, using an electric mixer, beat eggs, sour cream and oil until combined. Add dry ingredients and mix just until combined. Stir in chocolate chips.

3. Spoon batter evenly into a lightly greased 12 cup muffin tin. Let stand for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake muffins for 18 to 20 minutes, or until firm to the touch. Remove from pan immediately and let cool completely on a rack.


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