Gluten-Free Chocolate Chip Muffins [Low FODMAP]

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 3/4 cup Coconut milk, light

• Baking & Spices

  • 2 tsp Baking powder
  • 3/4 cup Cane sugar, organic
  • 9 oz Dark chocolate chips
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 12 tbsp 1 stick unsalted butter, unsalted

• Other

  • 2 cups Bob's red mill gluten free 1-to-1 baking flour

Found on watchlearneat.com

Description

Ingredients

• 1 stick unsalted butter + 2 tablespoons (10 tablespoons or ½ cup + 2 tablespoons), softened, but not melted
• ¾ cup organic cane sugar
• 2 large eggs
• ¾ cup light coconut milk
• 1 teaspoon vanilla extract
• 2 cups Bobs Red Mill Gluten Free, 1 to 1 Baking Flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 9 oz. dark chocolate chips (I used Enjoy Life brand)

Directions

• Preheat to 375° F.
• Line muffin pan with 12 baking cups.
• Using a spoon, mix together butter and sugar in a large bowl, making sure there are no lumps.
• Lightly whisk in eggs, coconut milk and vanilla extract.
• Add flour, baking powder and salt to the bowl. Using a spoon, mix in until combined.
• Fold in chocolate chips.
• Spoon batter into each of the baking cups until all is used.
• Place muffin pan on top of a baking sheet and bake for 20-25 minutes, turning pan 180° halfway through. Muffins are done when a toothpick inserted in the center comes out clean.
• Transfer to wire rack to cool.