One of my favorite memories from childhood is waking up to the smell of Gluten-Free Chocolate Chip Muffins when my mom was home after losing her job.
Gluten-free chocolate chip muffins was a short season, but it sparked a lifelong love for baking one rooted in warmth, comfort, and connection.
Muffins became my signature bake, not just out of nostalgia, but because they feel like home. Now, baking brings back those cozy mornings, and sharing my recipes online lets me spread that joy.
These gluten-free chocolate chip muffins are a reflection of that love nourishing, simple, and irresistibly good. Let’s bake something special together.
Why You’ll Love These Muffins
These gluten-free chocolate chip muffins are soft, moist, and full of rich flavor thanks to wholesome oat and almond flours.
Naturally sweetened with maple syrup and brown sugar, they offer a perfect balance of sweetness without being overpowering.
Dairy-free and allergy-friendly, they’re ideal for a healthy snack or breakfast. Plus, they’re quick and easy to make, making them a go-to treat for any occasion.
How To Prepare Gluten-Free Chocolate Chip Muffins?
Recipe Details
Preparation Time: 10 minutes
Cooking Time: 22 minutes
Total Time: Approximately 32 minutes
Course: Dessert / Snack / Breakfast
Difficulty: Easy
Cuisine: American (Gluten-Free, Dairy-Free)
Yield: 12 standard-sized muffins
Kitchen Utensils Required
- Mixing bowls (1 large, 1 medium)
- Whisk or fork
- Measuring cups and spoons
- Muffin tin (12-cup)
- Paper muffin liners or silicone cups
- Cooling rack
- Rubber spatula or wooden spoon
- Oven
Ingredient List
- 1 cup gluten-free oat flour
- 1 cup finely ground blanched almond flour (packed)
- ½ cup brown sugar
- ⅓ cup pure maple syrup (or substitute with honey)
- 2 tablespoons melted and cooled coconut oil (or olive oil or vegan butter)
- 2 large eggs
- ½ cup unsweetened vanilla almond milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons apple cider vinegar
- 1 tablespoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup dairy-free chocolate chips (semi-sweet or dark)
Preparation Method
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil or non-stick spray.
2. In a large bowl, whisk together the gluten-free oat flour, almond flour, brown sugar, baking soda, salt, and cinnamon.
3. In a separate bowl, beat the eggs. Stir in the almond milk, maple syrup (or honey), vanilla extract, apple cider vinegar, and melted coconut oil until well combined.
4. Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—do not over mix. Fold in the dairy-free chocolate chips evenly.
5. Spoon the batter evenly into the muffin cups (about ¾ full). Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts Gluten-Free Chocolate Chip Muffins
| Nutrition | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 3g |
| Fat | 10g |
| Carbohydrates | 28g |
| Fiber | 1g |
| Sugar | 15g |
Expert Tips
➢ Always use fresh baking soda to help the muffins rise beautifully.
➢ Gently fold the wet and dry ingredients together avoid over mixing to keep the texture light and fluffy.
➢ Let your eggs and almond milk come to room temperature before mixing for a smoother batter.
➢ Use a combination of oat and almond flour for the best balance of moisture and structure.
➢ Don’t skip the apple cider vinegar it helps activate the baking soda for a perfect rise.
Our Favorite Ways to Serve It Up:
Enjoy these muffins warm or cooled, paired with your favorite plant-based butter or a drizzle of almond butter for added richness. They’re perfect alongside a hot cup of herbal tea or coffee for a comforting snack or breakfast.
For a fresh twist, serve with sliced bananas or a spoonful of coconut yogurt. These versatile muffins make any moment a little sweeter and more satisfying.
Health Benefits
These gluten-free chocolate chip muffins are made with nutrient-rich oat and almond flours, providing fiber, healthy fats, and protein to keep you satisfied longer. Sweetened naturally with maple syrup and brown sugar, they avoid refined sugars.
Dairy-free and free from common allergens, they’re gentle on digestion and suitable for many diets. Plus, ingredients like cinnamon and apple cider vinegar add antioxidants and support overall wellness.
Additions And Variations
Try adding chopped nuts like walnuts or pecans for a crunchy texture. Swap the chocolate chips for dairy-free white chocolate, dried fruit, or fresh berries for a different flavor.
For a warm spice twist, add extra cinnamon, nutmeg, or a pinch of ginger. You can also incorporate mashed banana or shredded zucchini to make the muffins even moister and naturally sweet.
How To Store Leftovers
Keep leftover gluten-free chocolate chip muffins fresh by placing them in an airtight container and storing them in the fridge for up to a week.
For longer preservation, freeze the muffins individually wrapped or in a freezer-safe bag for up to three months.
To enjoy, simply thaw them overnight in the fridge or warm them up quickly in the microwave or oven before serving.
FAQs About Gluten-Free Chocolate Chip Muffins
Can I use regular flour instead of gluten-free flour?
Yes! You can substitute with all-purpose flour, but the texture and flavor may be slightly different.
Are these muffins dairy-free?
Yes, they use dairy-free chocolate chips and plant-based milk, making them suitable for dairy-free diets.
Can I replace maple syrup with another sweetener?
Absolutely! Honey or agave syrup work well as alternatives.
How do I prevent muffins from being dry?
Avoid overmixing the batter and measure flours accurately to keep muffins moist and tender.
Can I freeze these muffins?
Yes, they freeze well. Wrap individually and freeze up to 3 months for best quality.
Conclusion
These gluten-free chocolate chip muffins are simple to make and deliver delicious, bakery-quality results every time.
With just a few easy steps and versatile ingredients, you can enjoy moist, tender muffins perfect for any occasion.
I hope this gluten-free chocolate chip muffins inspires you to bake with confidence and treat yourself to a tasty, gluten-free delight whenever you want! Happy baking!
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Gluten-Free Chocolate Chip Muffins
Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk or fork
- Measuring cups and spoons
- Muffin tin (12-cup)
- Paper muffin liners or silicone cups
- Cooling rack
- Rubber spatula or wooden spoon
- Oven
Ingredients
- 1 cup gluten-free oat flour
- 1 cup finely ground blanched almond flour packed
- ½ cup brown sugar
- ⅓ cup pure maple syrup or substitute with honey
- 2 tablespoons melted and cooled coconut oil or olive oil or vegan butter
- 2 large eggs
- ½ cup unsweetened vanilla almond milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons apple cider vinegar
- 1 tablespoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup dairy-free chocolate chips semi-sweet or dark
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil or non-stick spray.
- In a large bowl, whisk together the gluten-free oat flour, almond flour, brown sugar, baking soda, salt, and cinnamon.
- In a separate bowl, beat the eggs. Stir in the almond milk, maple syrup (or honey), vanilla extract, apple cider vinegar, and melted coconut oil until well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—do not over mix. Fold in the dairy-free chocolate chips evenly.
- Spoon the batter evenly into the muffin cups (about ¾ full). Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.