Gluten Free Chocolate Chip Muffins

A chocolate chip muffin shown studded with lots of dark chocolate chips.

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Gluten Free Chocolate Chip Muffins

Skip the grainy, crumbly gluten free flour blends and opt for these tender muffins made with almond flour. I call these "Xander's muffins" because they were a staple in my son's diet after he had to go on a gluten-free diet. They are perfect for lunchboxes, quick snacks, or dessert!

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings: muffins

Calories: 292kcal

Author: Michelle Miller

Equipment

muffin tin
parchment paper liners https://amzn.to/4jUT5UH

Ingredients

4 eggs preferably pastured eggs
1/2 cup maple syrup
1/3 cup coconut oil
2 teaspoons vanilla extract
1/4 cup arrowroot *sub organic corn starch or tapioca flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 1/2 cups almond flour
1/2-1 cup dark chocolate chips 70% or higher recommended

Instructions

Preheat oven to 350º F. Line a standard muffin pan with 12 muffin liners. Set aside.
In a large mixing bowl, combine maple syrup, coconut oil, eggs, and vanilla. Whisk to combine.
Into the bowl, add the arrowroot, baking powder, baking soda, and sea salt. Mix until incorporated into the wet ingredients.
Add the almond flour into the mixture, and stir until just combined.
Fold the chocolate chips into the muffin batter with a silicone spatula.
Divide the muffin batter equally between 12 muffin liners. The muffin batter should almond fill the liners. Sprinkle a few extra chocolate chips on the top of each muffin.
Bake muffins for 18-20 minutes, until the centers are fully cooked the muffins have golden tops. Be careful not to overcook almond flour muffins – almond flour goes from golden to burned much more quickly than wheat flour!
Leave the baked muffins in the muffin tin to fully cool prior to removing them.

Notes

How to Store Leftover Muffins

Once the muffins have fully cooled to room temperature, put the muffin pan with the muffins in the freezer for at least 15 minutes to solidify the chocolate chips. Then remove the muffins from the muffin tin and store them in an airtight container or ziplock freezer bag.

The muffins stay fresh when frozen and can be frozen for up to 6 months. The muffins are delicious straight out of the freezer while still frozen!

Variations:

Make fun bakery-style muffins: As an occasional treat, we make these in a jumbo muffin pan. This recipe will make 6 extra large muffins.

Mini Muffins: Make this recipe in a mini-muffin pan for adorable treats, perfect for adding to a big breakfast spread or for little ones to snack on.

Add Nuts or Berries: Raspberries, blueberries, walnuts or pecans are great additions to these fun chocolate chip muffin recipes. Add 1 cup of fresh berries or 1/2 cup of chopped nuts to the the batter when folding in the chocolate chips and bake the same as directed in the original recipe.

Add a Twist: Add white chocolate chip, mini chocolate chips, milk chocolate chips, or peanut butter chips for a twist to keep them from getting boring!

Gluten-Free Muffins: Make this recipe without the chocolate chips for a basic vanilla muffin! Or add berries and make gluten-free blueberry muffins or gluten-free raspberry muffins.

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