Gluten-Free Pumpkin Chocolate Chip Muffins

Sooo delicious. Best muffins I’ve ever made. I use oat flour and flaxseed so they’re also gluten free.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.

Step: 2

Mix oat flour, flax seeds, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.

Step: 3

Whisk pumpkin puree, eggs, honey, coconut oil, milk, and vanilla extract together in a separate bowl. Pour in flour mixture and gently stir. Add chocolate chips, oats, and cranberries and fold in.

Step: 4

Divide batter evenly among the muffin cups.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Per Serving: 221 calories; protein 4.2g; carbohydrates 27.9g; fat 11.8g; cholesterol 31.4mg; sodium 279.4mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.