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Gluten-Free Chocolate Chip Muffin Loaf Recipe

This gluten-free chocolate chip muffin loaf recipe is an easy gluten-free breakfast or snack solution. Everything you love about a typical bakery muffin muffin, but in loaf form!

Course Dessert
Prep Time 5 minutes
Cook Time 1 hour

Ingredients

  • 1 3/4 cups Gluten-free flour blend (with xanthan gum)
  • 1/4 tsp Salt
  • 1 1/2 tsp Baking powder
  • 3/4 cup Sugar
  • 3/4 cup Butter or plant-based substitute room temperature
  • 2 Eggs or plant-based substitute
  • 1/4 cup Vanilla yogurt or plant-based substitute
  • 1 tsp Vanilla
  • 1/2 cup Unsweetened almond milk
  • 1 cup Mini chocolate chips
  • 1/2 cup Confectioner's sugar for the glaze optional
  • 2 tbsp Additional almond milk for the glaze optional

Instructions

  1. Sift together the flour, salt, and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

  2. Add the eggs and continue to mix on high until well-incorporated, then add in the yogurt and the vanilla.

  3. With the mixer running on low, add in the dry ingredients. The batter will appear thick and lumpy. Slowly pour in the milk and continue mixing until the batter is smooth. Fold in the chocolate chips.

  4. Grease a large loaf pan, pour in the batter, and bake at 350° for one hour, or until a toothpick inserted into the loaf comes out clean.

  5. Allow the loaf to cool for 30 minutes, then mix the glaze if you'd like and drizzle it over top before slicing the loaf.