Gluten Free Chocolate Chip Muffins
Posted Mar 03, 2019, Updated May 13, 2024
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The best gluten-free chocolate chip muffins! These easy to make, grain-free chocolate chip muffins are bakery-quality and good for you!
I have always had a soft spot for the Little Bites chocolate chip muffins. They are a nostalgic treat, and one bite transports me right back to my childhood.
These gluten free chocolate chip muffins are reminiscent of those beloved childhood delicacies but are made with nutritious ingredients.
These healthy chocolate chip muffins are grain-free and Paleo-friendly and can easily be made dairy-free. They’re mixed up in one bowl and come together from start to finish in 30 minutes. Plus they have the taste and texture of a bakery chocolate chip muffin!
Healthy Chocolate Chip Muffins: Ingredients and Substitutions
- Coconut/Almond flour. I do not suggest changing the ratio/amount of flour in this recipe. There are no substitutes for coconut flour.
- Sugar. white sugar, brown sugar, organic cane sugar and coconut sugar are all great choices.
- Butter. Salted or unsalted butter works well in this gluten-free chocolate chip recipe (use grass-fed for Paleo baking). You can also substitute coconut oil or ghee for a dairy-free version.
- Almond Butter. Any nut or seed butter works well, my top suggestions are almond butter and cashew butter.
- Applesauce. mashed banana can be used in place of the applesauce.
How to Make Gluten-Free Chocolate Chip Muffins
Let’s discuss how to make paleo chocolate chip muffins, and don’t forget to watch the video.
Begin by combining the almond butter and melted butter.
Then, add thethe rest of the wet ingredients and mix well.
Next add the dry ingredients to the wet ingredients and then stir to combine. Let the batter rest for 5 minutes.
During this time, the coconut flour will soak up some moisture and the batter will thicken.
After 5 minutes, stir in the chocolate chips.
Bake & Cool
Use a ¼ cup measuring scoop to fill each well of a greased standard muffin pan about ¾ of the way full.
Bake the gluten free chocolate chip muffins for 20-25 minutes. You will know they are done when the tops are golden brown and spring back when touched, and a cake tester inserted in the center comes out with only a few crumbs.
to make mini muffins
Bake in a mini muffin pan for 12-15 minutes. Be sure to generously grease the muffin pan.
Let the healthy chocolate chip muffins cool in the muffin pan for 5-10 minutes.
Carefully remove them and transfer to a wire cooling rack to cool the rest of the way (or eat them warm)!
Serve
Serve plain or with a slather of almond butter, cinnamon honey butter, apple butter, etc. We like to serve them with some of our favorite breakfast recipes.
Store/Freeze
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
To reheat: place frozen muffin in the microwave and heat for for 15 to 30 seconds, until warmed through.
Gluten Free Chocolate Chip Muffins FAQs
Yes, double the ingredients and bake in two muffin pans.
No, I do not suggest changing the flours or ratios in this recipe. There are not good substitutes for coconut flour.
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Gluten Free Chocolate Chip Muffins
Ingredients
- ¼ cup coconut flour
- ¼ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- â…“ cup granulated sugar (or coconut sugar)
- ¼ cup salted butter (or coconut oil, melted)
- ¼ cup creamy almond butter
- ½ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 eggs (lightly beaten)
- ½ cup chocolate chips
Instructions
- Preheat oven to 375 degrees F. Grease a 12-cup muffin tin, set aside.
- In a small bowl combine coconut flour, almond flour, baking powder, baking soda, salt, cinnamon and sugar. Set aside.
- In a large, glass mixing bowl melt together butter and almond butter (for about 1 minute on high), stir until combined.
- Add applesauce, vanilla and eggs and stir until smooth.
- Add dry ingredients to wet ingredients and mix until completely combined.
- Gently fold in chocolate chips.
- Pour about ¼ cup of batter into each muffin well (so it’s about ¾ of the way full).
- Bake in preheated oven for 18-22 minutes or until the tops are set, golden brown, and a toothpick inserted in the center comes out with only a few crumbs.
- Let cool in the pan for 5 minutes before gently removing each muffin from its well and transfer them to a wire rack to cool.
- Enjoy!
- To freeze: let cool then place muffins in an airtight container and put in the freezer. To reheat microwave on high for about 30 seconds per muffin!
Video
Notes
- Coconut/Almond flour. I do not suggest changing the ratio/amount of flour in this recipe. There are no substitutes for coconut flour.
- Sugar. white sugar, brown sugar, organic cane sugar and coconut sugar are all great choices.
- Butter. Salted or unsalted butter works well in this gluten-free chocolate chip recipe (use grass-fed for Paleo baking). You can also substitute coconut oil or ghee for a dairy-free version.
- Almond Butter. Any nut or seed butter works well, my top suggestions are almond butter and cashew butter.
- Applesauce. mashed banana can be used in place of the applesauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I mean, if we are being honest here, I am a complete sucker for chocolate chip muffins. They are by far my favorite but I don’t ever feel like it’s ok to make them when I can make blueberry or raspberry muffins instead. But hey! Laura does it again with her healthier recipe and I don’t feel alllll the guilt when I make these for my family. And, they are so simple, so tasty – there’s really no reason to atleast give them a try! Guilt free over here and devouring these any chance I get. They are SO good!!
Thanks for this recipe! Will I be able to use maple syrup instead of coconut sugar? If so how much?
I really wish I had coconut flour now, because these look perfect. 🙂 I love how you were very specific about not making substitutions.