Healthy Gluten Free Chocolate Chip Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
9 muffins
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Calories
251 kcal
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Course
Breakfast, Snacks, Baked Goods
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Cuisine
American
Healthy Gluten Free Chocolate Chip Muffins
Description
The recipe for Healthy Gluten Free Chocolate Chip Muffins uses a blend of oat and almond flours as the dry base, which gives the muffins a mild nutty flavor and gluten-free texture. Wet ingredients include eggs, pure maple syrup, almond milk, melted coconut oil, and vanilla extract, combined with apple cider vinegar to help leavening and create a tender crumb.
Chocolate chips folded into the batter and sprinkled on top provide a sweet contrast to the soft, moist muffins. Baking at 350°F for 20–25 minutes yields muffins with lightly golden tops and a moist interior that holds together well. Spraying muffin liners helps prevent sticking and ensures easy removal.
The muffins are best enjoyed slightly warm, alone or with a spread like nut butter. They store well and taste even better the next day, making them convenient for prepared breakfasts or snacks.
The recipe notes suggest checking the original post for tips and freezing instructions, which can be helpful for making larger batches ahead of time.
Ingredients
- Wet Ingredients:
- 2 egg
- ⅓ cup pure maple syrup or honey
- ½ cup almond milk unsweetened vanilla, or coconut milk
- 2 tablespoon coconut oil melted and cooled, or olive oil or vegan butter
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- Dry Ingredients:
- 1 cup oat flour gluten free
- 1 cup almond flour packed, blanched, fine
- ¼ teaspoon cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips dairy free
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
- Spray muffin liners with nonstick cooking spray to prevent sticking.
- Allow muffins to cool five minutes in the pan before transferring to a wire rack for complete cooling.
- Muffins are best served warm and hold up well the next day.
- See the original recipe post for detailed tips and instructions on freezing muffins for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 251 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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