Healthy Gluten Free Chocolate Chip Muffins

Name: Healthy Gluten Free Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 9 muffins
Ingredients: Wet Ingredients:; 2 eggs; ⅓ 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

User Reviews

5.0

117 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
9 muffins
Calories
251 kcal
Course
Breakfast, Snacks, Baked Goods
Cuisine
American

Healthy Gluten Free Chocolate Chip Muffins

Stella Guerrero

Report

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!

Share:

I Made This!

87 people made this

Print

24 people printed this

Save this

70 people saved this

Ingredients

Servings

Wet Ingredients:
2 eggs
⅓ 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

Add to Shopping List

Instructions

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.
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.
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.
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.
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!

Notes

See the full post for tips, tricks & freezing instructions!

Nutrition Information

Show Details

Serving 1muffin Calories 251cal (13%) Carbohydrates 25.5g (9%) Protein 7.3g (15%) Fat 14.3g (22%) Saturated Fat 4.9g (25%) Fiber 3.6g (14%) Sugar 12.7g (25%)