Gluten-Free Chocolate Chip Muffins
Gluten-free chocolate chip muffins are soft, fluffy treats made without gluten, ideal for those with celiac disease or gluten intolerance. Made with alternative flours, they offer the same sweet, rich flavor as traditional muffins. Packed with chocolate chips, they’re perfect for breakfast, snacks, or dessert while still fitting a gluten-free lifestyle.
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.