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Chocolate Chip Muffins - Gluten Free, Eggless

Classic, fluffy chocolate chip muffins made without eggs!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword chocolate chip, eggless, gluten free, muffins
Total Time 40 minutes
Servings 12 muffins
Author Taleen Benson

Ingredients

  • 2 cups gluten free flour (I use Bob's Red Mill 1 to 1)
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted and cooled
  • 1 cup buttermilk* room temperature
  • 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
  • ½ teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 425°F. Line a muffin tin with liners and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, buttermilk, egg replacer, and vanilla.
  • Stir the wet ingredients into the dry ingredients, being careful not to over-mix. Gently stir in the chocolate chips. Fill the muffin liners all the way up with batter. Bake for 5 minutes, then turn the oven down to 375°F and continue to bake another 14-15 minutes.

Notes

  • Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
  • If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
  • If you don't have buttermilk on hand, you can make some by pouring 1 tablespoon white vinegar into a liquid measuring cup, then adding milk until you have 1 cup. Stir and let sit for 5-10 minutes, until the milk thickens slightly (it won't be as thick as buttermilk).