These scrumptious Gluten-Free Chocolate Chip Muffins combine the soft, moist texture of a freshly baked muffin with the rich, sweet indulgence of chocolate chips. They’re yummy for breakfast, a snack, or even dessert.
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These dreamy muffins bake up nice and tall and have a light texture. Try my Gluten-Free Chocolate Chip Cookie Cake or Gluten-Free Chocolate Chip Bars for more yummy treats.
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Instructions
- Preheat oven to 425°. Prepare a 12-cup muffin pan by spraying it with non-stick spray or line with paper cups.
- Put one tablespoon of vinegar into a glass measuring cup and then add almond milk up to the one-cup mark.
- Whisk the gluten-free flour, baking powder, baking soda, and salt together in a large mixing bowl. Stir in the chocolate chips. Set aside.
- In a smaller bowl whisk together the eggs, sugar, almond milk mixture, melted and cooled coconut oil, and vanilla.
- Mix the wet ingredients with the dry ingredients until combined.
- Fill muffin cups almost full and bake for 5 minutes at 425°. Then lower the temperature to 375° and bake for 13-15 more minutes until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack for 5 minutes. Then, remove the muffins from the pan and continue to cool on the wire rack.
- Enjoy warm or completely cool and store in a sealed container for 3-4 days. They can be frozen for up to 3 months.
Ingredient notes
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Pamela’s All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of the flour mix.
Gluten-Free Chocolate Chip Muffins (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
Gluten-free muffins with a tender, moist crumb full of chocolate chips.
Ingredients
- 1 cup almond milk (less 1 tablespoon)
- 1 tablespoon white vinegar or apple cider vinegar
- 2 ¼ cups gluten-free flour mix*
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate morsels (dairy-free & gluten-free)**
- 1 cup sugar
- 2 large eggs
- ½ cup expeller-pressed coconut oil, melted and cooled***
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 425°. Prepare a 12-cup muffin pan by spraying it with non-stick spray or line with paper cups.
- Place 1 tablespoon vinegar into a glass measuring cup and add almond milk up to the 1 cup mark. Stir, then set aside.
- Whisk the gluten-free flour, baking powder, baking soda, and salt together in a large mixing bowl. Stir in the chocolate chips. Set aside.
- Whisk together the eggs, sugar, almond milk mixture, melted and cooled coconut oil, and vanilla in a smaller bowl.
- Mix the wet ingredients with the dry ingredients until combined.
- Fill muffin cups almost full and bake for 5 minutes at 425°. Then lower the temperature to 375° and bake for 13-15 more minutes until a toothpick inserted in the center comes out clean.
- Let the muffins cool on a wire rack for 5 minutes, then remove them from the pan and continue to cool on the wire rack.
- Enjoy warm or completely cool, and store in a sealed container for 3-4 days. They can also be frozen for up to 3 months.
Notes
*Favorite gluten-free flour mix – Pamela’s and Better Batter.
**Dairy-Free Chocolate Chips – Enjoy Life or Nestle Allergy Free
***Expeller-pressed coconut oil does not have a coconut flavor. It’s easiest to melt the coconut oil first and then measure out the 1/2 cup. Allow to cool before adding to the mix.
Linda Tanzini
I don’t see mention of milk and vinegar but assume you add to egg mixture?
MamaShire
Yes, you’re right, it’s added to the wet ingredients. I’ve updated the recipe! And thank you for letting me know.
Valerie
Hello! Do you know if this recipe would work with egg substitute? Either substituting for both eggs or just one of the two? Thanks.
MamaShire
I haven’t tried it with an egg substitute but I would imagine it would work.