These Healthy Gluten Free Chocolate Chip Muffins are SO fluffy and great for kids or adults! Learn the secrets to making muffins with big, domed tops!
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together all the ingredients up to the chocolate chips.
Add the dry ingredients into the wet and whisk until just moistened - the batter should have some very small lumps. Gently fold in the chocolate chips. That batter will seem quite thin.
Cover and refrigerate for 1 hour.
Once chilled, preheat your oven to 450 degrees and spray a muffin pan with cooking spray.
Scoop the batter into 10 cavities, filling them about 2/3 of the way full. Sprinkle with the remaining cane sugar.
Bake for 5 minutes. Then, reduce the temperature to 375 degrees and cook an additional 15-17 minutes, until a toothpick inserted in the center comes out clean.
Let cool in the pan for 30 minutes. Then transfer to a cooling rack to cool COMPLETELY.
*As with all baked goods, please weigh your flour to ensure results.