Gluten-Free Chocolate Chip Muffins
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
¾ cup organic pure cane sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 cup whole milk
⅓ cup vegetable oil
1 teaspoon pure vanilla extract
½ cup chocolate chips
Preheat oven to 400° F. Grease or line a muffin pan. Set aside.
In a small bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
In a large bowl, beat the eggs, milk, oil, and vanilla extract. Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chips.
Scoop the batter into the prepared muffin tin and fill each muffin cup ⅔ of the way.
Place the pan in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Place the muffins on a cooling rack to cool for 5 minutes before serving.
🗣🗣🗣 This Saturday from 4-10 we will be vending at the #GoodbyeSummer pop up event hosted by @shop.withila & @mymodellife we will be featured alongside other vendors offering Jewelry, Swim, vintage clothing and much more. RSVP to link in our bio
Free rum punch from 4-5:30
Food will be for sale
Music by @iamdjlou_2x ———————————————
This may be your LAST CHANCE to get your hands on our infamous #IceboxBananaPudding b4 it’s gone for the season!!
ya’ll know when Wednesday morning rolls around what my breakfast is gonna be...on this week’s edition of #wafflewednesday, I went with this PUMPKIN CHOCOLATE CHIP WAFFLE 🤩🎃🍫 alllll the fall vibes were felt with this plate right here, lemme tell ya! wishing you all a happy hump day!!
waffle batter: 1/2 cup @birchbenders paleo mix + 1/2 tsp baking soda + 1 tsp stevia + 1/4 cup pumpkin puree + 1/2 tsp cinnamon + 1/2 tsp pumpkin spice + 1/2 cup water
topped with: @fage greek yogurt + @lilys_sweets chocolate chips + pumpkin seeds