Chocolate Chip Nut Muffins

Chocolate Chip Muffins | The Gluten-Free Homemaker
March is going by quickly.  I hope you all are working on a muffin recipe to link to for Gluten-Free Wednesday on April 7.  If you’re new here, please read about my create a gluten-free muffin challenge.

Keeping with that theme, I have another muffin recipe for you this week.  The recipe uses sorghum flour, brown rice flour, and potato starch.  I like using whole grain flours in muffins to increase their nutritional value.  The walnuts add protein and good fat, while the chocolate chips are just for flavor and fun.  If you want a sweet muffin, increase the amount of sugar.  I add just enough that no one complains, but not enough to make them taste like cake.  My family enjoyed these, and I hope you do too.

Chocolate Chip Muffin Cut | The Gluten-Free Homemaker

4.5 from 2 reviews
Chocolate Chip Nut Muffins
Recipe type: Breakfast
  • ¾ cup sorghum flour
  • ½ cup brown rice flour
  • ¾ cup potato starch
  • 1 teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • ⅓ cup sugar
  • ⅓ cup oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • ½ cup walnuts, toasted & chopped
  • ½ cup chocolate chips
  1. Preheat oven to 375°.
  2. In a mixing bowl, combine the flours, potato starch, xanthan bum, baking powder, salt, and sugar.
  3. In a smaller bowl, or measuring cup, combine the oil, eggs, vanilla, and milk.
  4. Add the wet ingredients to the dry ingredients and stir together until moistened. Stir in the walnuts and chocolate chips .
  5. Bake at 375 degrees for 20 – 25 minutes.
  6. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Serve warm.


For more great recipes visit Slightly Indulgent Tuesdays.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Looks great! I've got some muffin ideas in mind. Perhaps I'll try them out this weekend.

  2. Diana@Iowa Mom Life says:

    I have to stop reading your posts late at night…it makes me hungry :) I'll be trying these this week. Thanks :)

  3. Chelsey says:

    These look nice and fluffy. I have been experimenting with a few different recipes using almond flour lately. I maybe one more try before they are "perfected"!

  4. Tasty Eats At Home says:

    I love that you have a way for me to eat chocolate chips for breakfast! Yum!

  5. Wow, those muffins look good! I have started experimenting with muffins. My family is enjoying this challenge!

  6. Jessica says:

    These muffins are so amazing! I made them without sorghum flour (I just substituted more brown rice flour), and added in some oats. Such a wonderful combination! I will definitely be making these again.

    • Jessica, thanks for letting me know that you liked them and what substitutions you made. Adding in oats is a great idea.

  7. They look delicious. Soft and fluffy. :)

  8. Sylvia says:

    I made these as written except I swapped out the nuts for more chocolate chips. They were a crowd pleaser! Definitely making them again.

  9. I made these yesterday. They came out so gooooood! I did add 3 bananas and chia seeds (per my husbands request). I also used lactose free milk. Either way, they were awesome. Thank you!

  10. hkginger says:

    I am new to gluten free and dairy free baking. So glad to come across your website- it is a gem to my family. I want to use some gluten free oats, can you advise how to substitute here (at this recipe) at the right proportion? Or in general how should what flour should I replace it with oat flour?

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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