Recipe: Chocolate Chip and Walnut Muffin Bites

it was time to make our gluten-free whole grain muffins but wanted to make them with a twist this time. so i asked the expert, chef greenbean. “add chocolate chips mom and some walnuts!’ she says. awesome, let’s do it. and away we went.

we made them mini this time. in they go.

and out they come. they puffed up so perfectly. now that’s a muffin top!

we threw the walnuts into the ninja so there would not be that nutty texture the kids don’t like and added the mini chocolate chips in at the very end, just before spooning in the batter to the pans. they quickly became an easy fast breakfast option accompanied with a fruit smoothie for me and the kids! we hope you enjoy!

i wanted to give you a little warning before you dive into the recipe. please don’t be intimidated by this next picture. it is just what happens when one becomes gluten-free and the pre-mixes have ‘stuff’ in them that give my little girl a tummy ache. and, well, i just like a fresh batch of gluten-free flour and to have control over the textures, fluffiness, and flavor of my flour.

 a mixture of just the right gluten-free flours makes a muffin light, fluffy, and holds together. the large tupperware above in my spare fridge is a mixture of those flours i am talking about. the drawer below is full of the individual flours.   my gluten-free flour recipeis easy to throw together, and i encourage you to experiment and see what flour ratios work for you at your altitude and humidity.

following is the recipe for you to implement in your routine of muffin making. enjoy!

chocolate chip walnut muffin bites

Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy Egg, Tree Nuts
Dietary Gluten Free, Vegetarian
Meal type Bread, Breakfast, Side Dish
By author Claudine Phillips

Ingredients

  • 350 g gluten free flour mixture
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 180g dark brown sugar
  • 2 large eggs (room temperature)
  • 300g almond milk ({can use coconut milk})
  • 100g grapeseed oil
  • 1/4 cup walnuts (chopped or milled)
  • 1/4 cup mini chocolate chips

Directions

Step 1
pre-heat the oven to 350 degrees. Grease or spray oil in muffin pans.
Step 2
sift together the flour, baking powder, and baking soda. add salt.
Step 3
combine the wet ingredients and sugar in a separate bowl. egg, almond milk, grapeseed oil and then brown sugar. stir this until well blended.
Step 4
very slowly add the wet ingredients into the dry mixing completely as you add the wet mixture.
Step 5
gently fold in the milled or chopped walnuts. now fold in the chocolate chips.
Step 6
fill the muffin tins to about 3/4 full. bake for 20 to 30 minutes until the tops are splitting and cracked.
Step 7
once cooled halfway, the muffins should fall out and then cool completely on a rack {or pop them in your mouth still warm like i do!} Enjoy!

we like to grab these and go. do you have a favorite grab and go gluten-free snack? 

 

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