Chocolate Muffins


Ingredient Checklist

  • 2.3 ounces brown rice flour (about 1/2 cup) 
  • 2 ⅛ 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) 
  • ¾ cup granulated sugar 
  • ⅓ cup unsweetened cocoa 
  • 1 teaspoon xanthan gum 
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ¼ teaspoon salt 
  • ¾ cup low-fat buttermilk 
  • 4 tablespoons unsalted butter, melted 
  • 2 tablespoons canola oil 
  • 2 large eggs 
  • ⅓ cup semisweet chocolate minichips 
  • Cooking spray 


  • Step 1Preheat oven to 350°.
  • Step 2Weigh 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.
  • Step 3Place 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.


Gluten-Free Baking

Nutrition Facts 

Per Serving: 177 calories; fat 9g; saturated fat 3.3g; mono fat 2.7g; poly fat 0.9g; protein 3.1g; carbohydrates 24g; fiber 1.8g; cholesterol 36mg; iron 0.9mg; sodium 137mg; calcium 51mg.

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