Gluten Free Blueberry Chocolate Chip Muffins
Try these delicious, moist gluten free blueberry, chocolate chip muffins with crushed walnuts. They hit all your taste buds needs.
Equipment
- Muffin Tins
Ingredients
- 1 Cup Monk Fruit
- 1 Cup Vanilla Kite Hill Almond Milk Yogurt
- 2 Eggs
- 1 Cup Almond Milk
- 1 Cup Safflower Oil
- 1 Tsp Vanilla Extract
Dry Ingredients
- 2 ½ Cups Bob's Red Mill 1 to 1 Gluten Free Flour
- 1 Tsp Baking Powder
- 1 Tsp Salt
- 1 Cup Fresh Blueberries
- 1 Cup Semi Sweet Chocolate Chips
- 1 Cup Crushed Walnuts
- Cooking Pan Spray
Instructions
- Preheat oven to 375 F.
- In one bowl and together sugar, yogurt, eggs, almond milk, oil and vanilla extract. Mix together well.
- In a separate bowl mix all the dry ingredients together. Flour, baking powder, salt.
- Add in the dry to the wet ingredients.
- Now gently fold in the blueberries and chocolate chips.
- Spray down muffin tin with pan spray or use muffin cup liners.
- Using a 2 oz ice cream scoop, fill each muffin tin. Should fill 21 muffin tins.
- Bake in the oven for 15 minutes.
- Meanwhile take walnuts and crush them.
- When the 15 minutes is up take out the muffins and add the crushed walnuts on top.
- Put back in oven for another 20 minutes.
- When they are finished, remove them and let them cool on baking rack.