Gluten-free Mini Chocolate Chip Muffins

Clean Plate Mama
by Clean Plate Mama
24 muffins
25 min

These gluten-free mini chocolate chip muffins are made with wholesome ingredients and are much healthier than store bought. Soft, fluffy and seriously delicious... perfect for an afternoon treat or adding in kids' lunches. Easy and ready in less than 30 minutes!

These easy gluten-free mini chocolate chip muffins are on constant rotation in our house. They might even be my girls' favorite muffin/baked good I make.

The prepackaged mini muffins (not naming names here😜 ) you can get at the grocery store are loaded with unnecessary ingredients and additives. They have upwards of 35 ingredients in them… say what!? Most of which you wouldn’t be able to buy yourself. My cleaned up version of these gluten-free mini muffins are made with simple, better-for-you ingredients.

Some of our other favorite clean eating baked goods include gluten-free pumpkin chocolate chip bread and gluten-free banana muffins. We love having muffins for lunch or breakfast and if that’s the case, we add in some fruits/veggies and a protein on the side.

Enjoy! icon


Gluten-free Mini Chocolate Chip Muffins
Recipe details
  • 24  muffins
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • ▢ 1 cup gluten-free 1:1 flour
  • ▢ 1/2 cup almond flour
  • ▢ 1/4 cup gluten-free oat flour
  • ▢ 1 tsp. baking powder
  • ▢ 1/4 tsp. fine sea salt
  • ▢ 1/4 cup pure maple syrup (room temp)
  • ▢ 1 egg
  • ▢ 1 cup milk of choice (room temp)
  • ▢ 2 tbsp. coconut oil, melted
  • ▢ 1 tsp. pure vanilla extract
  • ▢ 1/3 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees F and lightly grease a 24 cup mini muffin pan.
In a large bowl, combine the flours, baking powder, and salt. Make a well in the center of the dry ingredients and add the remaining ingredients, with exception of chocolate chips. Whisk the wet ingredients together first and then mix fully with the dry ingredients.
Lightly fold in the chocolate chips.
Evenly divide the batter between the 24 mini muffin cups (each muffin cup should be about ¾ full).
Bake for 15-17 minutes, or until edges are lightly golden brown.
Allow to cool slightly before removing from muffin tin. Enjoy!
  • Oat flour is naturally gluten free, but can become cross contaminated during processing. Use certified gluten-free oat flour if you need to guarantee no gluten is present.
  • Using room temp maple syrup and milk will help the coconut oil from solidifying again when it's mixed in with the other ingredients.
  • We've used blueberries instead of chocolate chips and it's just as good. Sub ½ cup sliced blueberries for the chocolate chips.
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  • Shari Burd Shari Burd on Feb 15, 2022

    Why the three different flour varieties?

    Would coconut flour work instead of almond? (nut allergy).

    • Clean Plate Mama Clean Plate Mama on Feb 16, 2022

      I use a combination of flours to help with the overall texture (I find mixing gluten-free flours helps to get the right texture/so it's not "gummy"). You can't sub coconut for the almond flour, but you could try using 3/4 cup oat flour and no almond flour... I just can't promise it will have the same results as I've never tried that (but I feel like that could work).

  • Victoria Victoria on Feb 15, 2023

    What is the 1:1 gluten free flour made of?

    • See 1 previous
    • Clean Plate Mama Clean Plate Mama on Feb 16, 2023

      You can find may gluten-free blends that can be used as a 1:1 substitution for regular all-purpose flour. Bob's Red Mill, King Arthur, and Cup4Cup make good ones.