One-Bowl Chocolate Chip Muffins

{gluten-free, dairy-free, refined sugar-free}

These muffins are a spin on my original honey muffins from a few years back. This new version, made dairy-free and gluten-free came about a few weeks ago as a surprise breakfast treat for Virginia. It was the first day of a very long week of finals and Regents exams, and I wanted to bake something that said “I love you, and you got this” but also wanted it to be something I could eat, so maybe it wasn’t an entirely selfless act of love. 

The muffins come together pretty quickly, and the mix can even be made ahead for an even faster morning muffin (see notes at the end of the recipe). The kind of buckwheat flour used matters. Regular buckwheat flour is dark, and adds a muddy gray tone to baked goods, along with a deeply earthy flavor. I use Bouchard Family Farms Light Buckwheat Flour that I buy at Hannaford’s, a local chain of grocery stores in my area. 

The gluten-free flour is listed by brand and not generically as a gluten free all purpose flour because I find they’re not all created equal. The Bob’s Red Mill 1:1 Baking Flour works really well in all of my recipes. If you want to make them with regular wheat flour, you can simply use an equal amount (150g) of flour to replace the buckwheat and 1:1 baking flour. 

I use oat milk but nut milk or regular milk will work just as well. Maple syrup is my go-to refined sugar-free sweetener of choice but you could opt for honey, just use the same amount. Speaking of amounts, you’ll notice this recipe is mostly in metric. Consider it my one millionth reminder to buy a digital scale, especially if you do a lot of gluten-free baking.  

You’ll find these muffins aren’t overly sweet. I like it that way, and the chocolate chips lend added sweetness. The real surprise here, aside from how easy they are to make, is they stay soft and fresh for up to 3 days after baking. That’s thanks to the oil which helps baked goods stay fresher longer than butter which results in a dry crumb the next day. I store any leftover muffins in a covered cake stand.

One last note before I go. I’ll be hosting my next cooking class on Sunday, July 9th at 2:00pm EST. I know it’s been a while, and I’m really excited to get back in the kitchen cooking virtually with you. Class size is limited to 12 people. You can find all the details by clicking here. If you’re headed out of town for the holiday weekend (is it a holiday weekend since the 4th falls on a Tuesday?), travel safely. Be well, and remember to be kind.—xo-j.

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