Friday 19 June 2015

The Ultimate Gluten Free Chocolate Chip Muffins

Hello hello hellooo!

I'm baaaaaack!

For those of you who follow me on social media (find me on Instagram! @Summerbakes88) you may have seen that I took a little vacation. As it turns out, as we took our vacation, Hurrican Carlos decided to join us -- so the weather was...less than adequate. However, the hospitality and amazing food made everything better! Sadly, I did not find a husband and have a beach wedding like I had earlier planned. Definitely many candidates but it appeared they were already husbands :( hehe Just kidding. But there were a lot of sweet couples vacationing -- and a lot of CANADIANS! We represent abroad, that's for sure. I joke that most Canadians abroad say they're from Toronto. BUt really -- none of us are from Toronto. I live very close -- so it's always the default for me! Any who -- Paradisus Playa del Carmen was lovely and I am already in the downward spiral of depression that follows after going away.

On vacation everyone is happy. They are happy to be there, everyone smiles, the people at the resort are smiling the employees are smiling. All smiles. In the city? Everything is running around and chaos and honking horns and being late for work, late for appointments, late for everything. Yuck. No thanks. TAKE ME BACK PLEASE PLEASE PLEASE! If only I had disposable income that was more than... *looks in pocket* 5 American dollars and a tic tac.

Do you have that problem? I don't go away often. The last tropical vacation I had was about 10 years ago! But even then I remember being very sad on the way home. It also could have been because I got food poisoning and was throwing up the whole time ... but that's not muffin appropriate discussion.

These muffins are gigantic. Yep. American style gigantic.  Canadian style, too. Just North American style HYOOOGE!

I noticed in Mexico servings were very small. But everything was soooo delicious and packed with flavour.

Well these gigantic muffins are the best of both worlds ;)

I wish I could describe the flavour of these too you, but I cannot. They are so complex. Warm, fragrant, soft and fluffy on the inside with that slightly crisp muffin top. Ah. So good!

And personally, I love the added crunch of the crystal sugar on top. I love crunch in general! It's a nice addition to the softness of the muffins. 

If you don't want to make the large bakery style muffins you can make any size you like and just adjust the baking times accordingly! These little mini muffins took about 1/2 the baking time -- and it make 48 mini muffins!!!!

Which is a good thing, too. Because I brought them to work where they disappeared ;)

Look how cute they are!!!! 1/4 of the size, double the fun!

In general, I am not much of a muffin gal. I think that's because I have never seen gluten free muffins available at major chains and to be honest, most gluten free options I have seen at the grocery store or large chain shops...they just haven't been very good.

These...oh boy. These will convert you, I promise. Or you get your virtual money back!

Let's see how easy they are to make..

The Ultimate Gluten Free Chocolate Chip Muffins

Yields 1 dozen large or 2 dozen small muffins 

Gluten Free, Refined Sugar Free, Vegan


  • 2 1/2 cups gluten free all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda 
  • 1/2 teaspoon salt
  • Pinch of cinnamon 
  • 2/3 cup coconut sugar (or cane sugar)
  • 1/2 - 3/4 cup dark chocolate chips 
  • 1 cup yogurt or mild tasting fruit puree (apple sauce), room temperature
  • 1/2 cup coconut oil, melted
  • 2 large eggs, room temperature, or 2 teaspoons Ener-G Egg Replacer plus 4 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/2 - 3/4 almond milk to thin batter


  1. Preheat oven to 400 F and prepare muffin pans 
  2. In a medium sized bowl sift all dry ingredients (flour, cinnamon, baking powder, baking soda, salt, chocolate chips and coconut sugar) 
  3. In a large mixing bowl combine all wet ingredients one at a time until it forms a cohesive mixture
  4. Add dry mixture to wet until combined -- if you cannot mix the batter add a splash more of almond milk -- keep in mind the batter is thick!
  5. Scoop mixture into greased muffin pan (amount will depend on the size of muffin you desire -- the more you fill the pan the larger they will be!)
  6. Bake for 5-10 minutes at 400 F* and then decrease the heat to 365 and bake for an additional 20 - 25  minutes or until top becomes slightly browned and crisp and a toothpick inserted into the center comes out clean 

*This is to get the large bakery style muffins! A quick shot of high heat at the start activates your leaveners and causes a dome in the center while still keeping the center uncooked -- then you reduce the heat and cook all the way through. If you are making normal sized muffins feel free to just bake at 365 from the beginning for 25 - 30 minutes until a toothpick inserted into the center comes out clean!* 

I like to think I am a pretty unbiased person. I think as a food blogger there has to be a sense of overriding your own personal preferences to suit the needs of the many. There are quite a few desserts I don't really care for -- BUT my family or people I know rave about them, so I know there has to be something there worth looking into.

Every. Single. Person. Loves these muffins. I was so shocked and delighted when my coworkers gobbled them up. I kept reminding them YOU KNOW THESE ARE GLUTEN FREE RIGHT? YOU KNOW THESE DON'T HAVE REFINED SUGAR OR FLOUR??? YOU KNOW RIGHT?!?

And they didn't care. Ha! They just liked that they were delicious!

And they look pretty cute, too, don't they?



Let's get a little naked muffin action...

Big melty chocolate chips...*heart eyes popping out of head emoji*

Here. I saved you one. TAKE IT!

I hope you try out this recipe or my Snickerdoodle Muffin recipe which is also SO GOOD!

If you DO try any recipes, please share it with me on my Facebook page or tag me on Instagram. I am a grumpy old lady and going through some weird things in life. It always makes me feel better to share food with you -- even if it's virtually!

Hope to 'see' you soon,


1 comment:

  1. Have become much enriched with this content. I would also like to share with the author that the gluten free chocolate manufacturers here offer perfect confectionery items that are throuroughly enjoyble