Gluten-Free Chocolate Chip Raspberry Muffins

by Lauren | Celiac Teen on March 13, 2010

I’m giving up trying.  Now before you give me that look, let me explain.  I’m not going to try anymore.  I am going to do.  I’m realizing the words I use.  That I used to use.  Trying doesn’t get you moving.  Saying that you will does.  Saying that I will.  Taking ownership of my words and my actions; saying I rather than we or us.  Anyways, in giving up trying, I decided that I was going to make gluten-free  chocolate chip raspberry muffins.  So I made them.


And now I’m giving them to you.  Let me tell you about these muffins.  They aren’t too sweet, with the tart raspberries to balance out the sweeter chocolate.  The crumb is flawless.  They don’t fall apart.  Best of all, they peel off the paper.  No chunks sticking awkwardly off the pale crimped paper.  No getting fed up with your muffins that are permanently welded to a liner (or worse: the pan!).  They rose but didn’t spill.  They were light, and best of all they were easy to eat.  And they’re good for you.  Quinoa flakes are the chief in these, which not only boosts the protein but gives the most delightful flavour.

Oh, and they didn’t last.  I ate one last night, two for breakfast and one at school, then two when I got home.  Mom took two for her and a friend (who asked for the recipe!), and my friend had two and her mom had one, and the other one was eaten by someone else.  I lost track of it.  I’m sorry.

I’m not typically one for eating a large amount of grain products through the day, but these were worth it.    They have good grains too.

Gluten-Free Chocolate Chip Raspberry Muffins
An original recipe by Lauren of Celiac Teen.
1 cup quinoa flakes
1 cup buttermilk
1 egg, room temperature
1/4 cup brown sugar
1 stick (1/2 cup) salted butter, melted and cooled
1/3 cup sorghum flour
1/3 cup millet flour
1/4 cup tapioca starch/flour
1/4 cup sweet rice flour
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup chocolate chips
1 cup frozen raspberries

Preheat oven to 375 degrees Fahrenheit.  Lightly spray then line a 12-muffin tin with paper liners.

In a large bowl, mix together quinoa flakes and buttermilk.  Mix in egg, then brown sugar and melted butter.

In a small bowl, whisk together sorghum flour, millet flour, sweet rice flour, tapioca starch/flour, xanthan gum, baking powder, baking soda and cinnamon.  Sift dry ingredients over quinoa flake mixture.  Fold together until combined.

Carefully fold in chocolate chips and raspberries.  Divide batter into the 12 paper liners.  Batter will be thick and fill them quite full.  Lightly wet fingers and pat the muffin batter to make them more even.

Bake for 14 to 16 minutes until lightly browned, a toothpick inserted into the centre comes out clean and they spring back lightly to the touch.  Let cool in muffin tin for 10 minutes, then cool completely.

Note: If you don’t have buttermilk, you can use 1 cup of milk with 1 tsp of vinegar or 1 tsp of lemon juice.


How many are you going to have?

Muffin Open
The colour.  The wrapper.  The shape.
It’s a muffin.  A darn good one.

Muffin Wrapper

See?!  Clean wrapper.  No chunks.  (Can you tell what I’ve had issues with in the past?)
So yeah.  Considering these disappeared in a heartbeat, I’d say that they’re pretty good.  No, I know that they’re really good.  Sometimes baked goods linger, but these didn’t have the chance.  I guess that means I will have to make them again to afford them that opportunity.  Or maybe they’ll just disappear again.  Either way is fine with me!

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{ 16 comments… read them below or add one }

Teja March 13, 2010 at 5:50 pm

yummmmmmy! they look great.

Valérie March 13, 2010 at 5:54 pm

Don't you love it when something you made is so clearly enjoyed by everyone else? The muffins look perfect!

Brian March 13, 2010 at 6:03 pm

MMMMM, chocolate and raspberry are great together. They look perfect.

Sarah.j.s. March 13, 2010 at 6:15 pm

Those muffins do look great! GF baking really does get tricky (to say the least) sometimes, huh?

Have you ever tried coconut flour by the way? I do a lot of GF recipes with coconut flour. :)

trishtator March 13, 2010 at 6:28 pm

Yum! Those look so delish :)

Julie @ Willow Bird Baking March 13, 2010 at 7:41 pm


Walden March 13, 2010 at 9:06 pm

Sound delicious!

Trish March 13, 2010 at 10:21 pm

I need to find quinoa flakes. I was just talking about using them this week with a friend who said he ordered bulk from the prairies in Saskatchewan. Hmmm… and these look so good. Hey, I found a GF product at my local market – yee haw…they are trying – by LaTortilla Facotry. It is a tortilla wrap made from Teff and Millet. Ever heard of the product or used Teff?

Iris March 13, 2010 at 11:03 pm

Yum! And love the idea of changing your words from "I will try" to "I will do." I've got to do that too.

Brisbane Baker March 14, 2010 at 2:01 am

Haha I like your expression "I will do".. very right there!

Great muffins!

I Am Gluten Free March 14, 2010 at 11:20 pm

Lauren – these look great. Isn't it the best when you come up with a gluten free recipe that is a winner? Lately, I've been a bit obessed with creating new gluten free muffin recipes. So, I understand your excitement. Your recipe is definitely a winner – I can tell without even tasting them (they practically jump off the page!) Give me one of these babies and a cup of coffee or tea, and I'm in heaven. Thanks for sharing!


gfe--gluten free easily March 15, 2010 at 12:31 am

You're so right about "try" vs "will" … thanks so much for reminder! And, you certainly did with these muffins. :-) They look so lovely and delicious. Frankly, I just love how you write about them. 😉


Chelsey March 15, 2010 at 2:04 am

Could you write forever? Every word I am hitched, every description mesmerized! I've gotta make me some of these muffins…

Maria March 15, 2010 at 5:56 pm

The muffins look awesome! Can't wait to make them for a special breakfast treat!

Connie Q April 24, 2010 at 2:24 pm

Yes. Our thoughts and words are powerful! I WILL buy some quinoa flakes and some millet flour…and I WILL make these delicious muffins! Thank you for sharing the recipe! ;o)

Happy baking/cooking! ;o)

Candice January 24, 2011 at 5:38 am

Thanks for this recipe. It is a regular in my house, since my husband gets pouty when there aren’t any in the freezer. I sprinkle raw sugar (the kind w/big crystal size) on top before baking. The sugar gives crunch and that crunch even survives freezing and microwave reheating. I do cringe at the amount of butter in the recipe, though… Maybe I’ll play with a partial oil substitution someday. Maybe not, they’re very good as is.

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