Gluten Free Chocolate Chip Muffins
The best gluten-free chocolate chip muffins! These easy to make, grain-free chocolate chip muffins are bakery-quality and good for you!
Servings: 10 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
- ⅓ 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
Ingredient 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.
Nutrition
Serving: 1muffin | Calories: 177.9kcal | Carbohydrates: 15.7g | Protein: 4.1g | Fat: 12.3g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.6g | Cholesterol: 49.6mg | Sodium: 156mg | Potassium: 57.6mg | Fiber: 3g | Sugar: 4.7g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.8mg