2 cupsgluten free flour (I use Bob's Red Mill 1 to 1)
½cupunsalted buttermelted and cooled
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
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.
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).