Gluten-free Mini Chocolate Chip Muffins

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 hereš ) 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 wouldnāt 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 thatās the case, we add in some fruits/veggies and a protein on the side.
Enjoy!
Sara
Gluten-free Mini Chocolate Chip Muffins
Recipe details
Ingredients
- ⢠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
Instructions
- 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!
Tips
- 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.

Comments
Share your thoughts, or ask a question!
Why the three different flour varieties?
Would coconut flour work instead of almond? (nut allergy).
What is the 1:1 gluten free flour made of?