I never really ate breakfast as a child unless it was on the weekends. When my mom lost her job, she went through a phase of either making muffins or pancakes for me every morning. There was nothing more that I loved than to be woken up by the aroma of sweet aromas drifting into my bedroom. And of course, enjoying breakfast with your mama every morning isn’t bad either.
I really never experienced my mom being at home with me and not working, so it was a really special time for us to bond and spend time with one another. You really don’t know what you’re missing until you experience it for the first time.
And okay, maybe it’s the nostalgic me talking, but I think it’s one of the reasons why I still love to bake a batch of muffins nearly every week. It’s prob also why I call myself the muffin queen.
And hey, maybe I truly am the queen of muffins — if you browse the site, then you’ll see that I have over 20 ridiculously good + nourishing healthy muffin recipes for you to try.
And today, I’m re-sharing another one: the BEST gluten free chocolate chip muffins!
Ingredients in these gluten free chocolate chip muffins
These healthy chocolate chip muffins are a version I’ve been wanting to make for a while. They’re gluten free & dairy free and have no banana in them, yet they’re SO fluffy and delicious. The texture is truly like a bakery-style muffin! Here’s what you’ll need to make them:
- Eggs: you’ll need 2 eggs in this muffin recipe to help them bake up properly.
- Maple syrup: these healthy chocolate chip muffins are naturally sweetened with pure maple syrup.
- Milk: I like to use unsweetened vanilla almond milk, but you can use any milk you’d like.
- Coconut oil: the muffins get extra moisture from a little coconut oil.
- Flour: we’re using a mix of oat flour and almond flour to keep the muffins gluten-free.
- Baking staples: don’t forget the baking soda, vanilla extract, cinnamon and salt. Learn how to make your own vanilla here!
- Apple cider vinegar: you’ll also need a little apple cider vinegar to help the baking soda activate and get that fluff factor.
- Chocolate chips: the star of the show! Feel free to use any chocolate chips you’d like.
How to make your own oat flour
Good news, you can easily make your own oat flour right at home to use in these gluten free muffins by simply blending up gluten free rolled oats. Check out my tutorial with all of my best tips & tricks. So easy!
Can I use different flour?
I know I’ll get some questions about substitutions and unfortunately, no, I cannot recommend another flour in this muffin recipe as the flavor and texture will change. Feel free to try out my Honey Cinnamon Walnut Banana Muffins if you want to use whole wheat pasty flour, and add chocolate chips to the batter!
Can I make them vegan?
I haven’t tested a vegan version of this gluten free chocolate chip muffin recipe but feel free to try using 2 flax eggs in place of the regular eggs. Learn how to make flax eggs here, and let me know in the comments if you try it! Be sure to also use vegan chocolate chips.
Healthy chocolate chip muffins in 5 steps
- Prep your pan. Start by lining a muffin tin with 9 muffin liners only, and spray the insides of the liners.
- Mix the wet ingredients. Add all of the wet ingredients to a large mixing bowl and whisk until smooth.
- Add the dry. Add in all of your dry ingredients and mix until just combined, then fold in the chocolate chips.
- Bake ’em up. Scoop or pour the batter into the 9 muffin liners, top each with a few chocolate chips, and bake.
- Cool & serve. Let the muffins cool for 5 minutes in the pan, then transfer them to a wire cooling rack. Enjoy as is or top with a little nut butter!
Freeze them for later
Yes, these healthy chocolate chip muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat them for 30-45 seconds in the microwave or simply thaw them at room temperature.
See how to make the gluten free chocolate chip muffins
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More muffin recipes you’ll love
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I hope you love these gluten free chocolate chip muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Healthy Gluten Free Chocolate Chip Muffins
The best gluten free chocolate chip muffins that are oh-so fluffy and made without banana and with a mix of nutrient-dense almond flour and oat flour. These healthy chocolate chip muffins are easy to make right in one bowl and make the perfect breakfast or snack. Freezer-friendly, too!
Ingredients
- Wet Ingredients:
- 2 eggs
- â…“ cup pure maple syrup (or honey)
- ½ cup unsweetened vanilla almond milk (or coconut milk)
- 2 tablespoon melted coconut oil, melted and cooled (or olive oil or vegan butter)
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- Dry Ingredients:
- 1 cup gluten free oat flour
- 1 cup packed blanched fine almond flour
- ¼ teaspoon cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy free chocolate chips
Instructions
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Preheat oven to 350 degrees F. Line a 12 cup muffin tin with only 9 liners and spray the inside of them with nonstick cooking spray — DO NOT SKIP THIS.
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In a separate large bowl mix together eggs, maple syrup, almond milk, coconut oil, vanilla, and apple cider vinegar until well combined, smooth and creamy.Â
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Add in dry ingredients: oat flour, almond flour, cinnamon baking soda and salt. Stir with a wooden spoon to combine then fold in ½ cup chocolate chips.
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Divide batter evenly into 9 muffin liners, top each with a few chocolate chips, and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached.Â
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Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top!
Recipe Notes
See the full post for tips, tricks & freezing instructions!
Nutrition
Serving: 1muffinCalories: 251calCarbohydrates: 25.5gProtein: 7.3gFat: 14.3gSaturated Fat: 4.9gFiber: 3.6gSugar: 12.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Â Eat Love Eats
This post was originally published on February 20th, 2018, and republished on October 24th, 2023.
