I love chocolate chip muffins! Really, who doesn’t?
So if I can get away with turning chocolate chip cookies into a breakfast recipe, I will.
Honestly, these cookie muffins are an easy gluten free recipe and so yummy you can enjoy them any time.
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Ingredients for this Muffin Cookie Recipe!
Preheat the oven to 350.
Mix wet ingredients together, apple sauce, oil, sugar, vanilla. Once combined add flour, baking powder, and salt. Start to combine wet and dry ingredients, before they are fully combined add the rice milk and finish mixing. Finally, add the chocolate chips.
The batter should start to become fluffy in texture. Don’t over mix. Coat mini muffin pan with oil. Spoon the muffin mix into the tin.
Now here’s the optional part. I like to sprinkle the raw sugar over the top of each muffin.
It gives the muffins a little crunch on the top and looks nice, but like I said this is optional as the muffins will be delicious without the extra sugar.
Bake until the center of the muffins bounce back when touched, this can vary from about 25 to 30 minutes, but I like to check them at 20 minutes.
Remove the muffins from the oven and let them cool completely before attempting to remove them from the pan.
This last step is always a challenge for me and at least two muffins end up being dug out with a spoon and completely falling apart while I sample!
On a side note I don’t know why, but I haven’t had great success making these muffins in the larger muffin size. They don’t seem to bake all the way through.