Name: Gluten-Free Chocolate Chip Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: 1 tablespoon flax meal -; 2 cups (296g) gluten-free flour blend, such as Bob’s Red Mill Gluten Free 1:1 Baking Flour -; 1/2 cup (105g) granulated sugar -; 1 tablespoon baking powder -; 1/2 teaspoon kosher salt -; 1/2 cup vegetable oil -; 1 cup non-dairy milk, such as soy milk or oat milk -; 2 teaspoons pure vanilla extract -; 1 cup (165g) dairy-free chocolate chips, such as Enjoy Life brand -

Ingredients for - Gluten-Free Chocolate Chip Muffins

1. 1 tablespoon flax meal

2. 2 cups (296g) gluten-free flour blend, such as Bob’s Red Mill Gluten Free 1:1 Baking Flour

3. 1/2 cup (105g) granulated sugar

4. 1 tablespoon baking powder

5. 1/2 teaspoon kosher salt

6. 1/2 cup vegetable oil

7. 1 cup non-dairy milk, such as soy milk or oat milk

8. 2 teaspoons pure vanilla extract

9. 1 cup (165g) dairy-free chocolate chips, such as Enjoy Life brand

How to cook deliciously - Gluten-Free Chocolate Chip Muffins

1 . Stage

Preheat the oven to 400F: Line a 12-cup muffin tin with paper liners.

2 . Stage

Prepare the flax "egg": Combine the flax meal with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)

3 . Stage

Mix the dry ingredients: In a medium mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.

4 . Stage

Mix the wet ingredients: In a separate medium mixing bowl, whisk together the oil, nondairy milk, flax egg, and vanilla extract.

5 . Stage

Make the batter: Add the dry ingredients into the wet ingredients and, using a wooden spoon or rubber spatula, stir thoroughly to combine (but be careful not to overmix or overwork the batter). The texture will be much more like a dough than a loose batter: thick and sticky. Fold the chocolate chips into the dough.

6 . Stage

Portion out the batter: Fill the muffin liners with the batter using a scoop or ladle, filling each almost to the top.

7 . Stage

Bake muffins: Bake for 21 to 23 minutes, or until the tops are slightly golden and they spring back ever so slightly when pressed in the center. (If you use the toothpick doneness test, it may be misleading—chances are, you'll hit a chocolate chip!)

8 . Stage

Cool: Cool for 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

9 . Stage

Serve and store: Muffins are best enjoyed the same day they’re baked. Store leftover muffins covered at room temperature for up to 2 days, or freeze for up to 3 months.