When the leaves start falling from the trees in early October, it’s as if my oven automatically turns on awaiting the latest muffin recipe. This gluten free chocolate chip coffee cake muffin recipe has been in development for several weeks now and in turn, I’ve eaten more than my fair share of them.
One thing I love doing with all my recipes is just turning up the nutrient density a litttttttle bit, so while you’re getting a bit of a sweet treat, when you eat two of these bad boys, you’re also eating one whole egg which contains a nice amount of choline, B vitamins, six grams of protein, and a little dose of fat soluble vitamins A, and D. Because balance…
But as always, don’t take my word for it. Whip up a batch and see for yourself 😉
- 6 eggs
- 1/2 cup coconut flour
- 1/4 + 3 tablespoons sweet rice flour
- 1/2 cup brown sugar, packed
- 1/4 cup salted butter, melted
- 1 teaspoon cinnamon
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 1 tablespoon vanilla
- 2 tablespoons maple syrup
- 2 tablespoons milk of choice (I use non-enriched organic rice milk)
- 1/2 cup chocolate chips (mini or chunk)
- 1/4 cup sweet rice flour, do not use regular rice flour
- 1/4 cup Pam's Baking mix
- 2 1/2 tablespoons organic granulated sugar
- 2 1/2 tablespoons light brown sugar, lightly packed
- pinch kosher salt
- 1/4 teaspoon cinnamon
- 2 1/2 tablespoons cold salted butter, diced
- Preheat oven to 350 degrees.
- In a medium-size mixing bowl, combine coconut flour, sweet rice flour, brown sugar, cinnamon, Kosher salt, and baking soda. Stir to combine.
- Then add the eggs, vanilla, melted butter, milk and maple syrup. Mix to combine.
- Finally, stir in the chocolate chips.
- Next, make the topping: combine baking mix, sweet rice flour, granulated sugar, brown sugar, salt, cinnamon. Stir to combine.
- Cut the cold butter into several pieces and add it to the topping mixture.
- Using your hands, break the butter up into small pieces until it is fully incorporated with the topping and the mixture had as crumbly texture.
- Fill your muffin pan with liners and add the batter filling each muffin compartment approximately 3/4 full, then top with several tablespoons of topping. Use as much or as little to your liking (I usually have quite a bit leftover, but you may prefer more).
Sometimes, I even add in a middle layer of topping to my muffins by spooning in a small amount of batter, adding topping, more batter, and finally more topping.
- Bake muffins for 30 minutes or until light golden brown.
What’s your favorite coffee cake recipe? Please share in the comments!