Chocolate Muffins

Cooking Light
Chocolate Muffins
Photo: Oxmoor House
Whether or not your family requires a gluten-free diet, chocolaty muffins stuffed to the brim with chocolate minichips are always a hit.
Serves 15 (serving size: 1 muffin)


+ Add To Shopping List
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
3/4 cup granulated sugar
1/3 cup unsweetened cocoa
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
4 tablespoons unsalted butter, melted
2 tablespoons canola oil
2 large eggs
1/3 cup semisweet chocolate minichips
Cooking spray


Hands-on: 10 Minutes
Total: 45 Minutes

1. Preheat oven to 350°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, melted butter, oil, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist. Fold in chocolate minichips.

3. Place 15 paper muffin cup liners in muffins cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

Created date

September 2014

Nutritional Information

Calories 177
Fat 9.0 g
Satfat 3.3 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 3.1 g
Carbohydrate 24 g
Fiber 1.8 g
Cholesterol 36 mg
Iron 0.9 mg
Sodium 137 mg
Calcium 51 mg