I never really ate breakfast as a child unless it was on the weekends. When my mom lost her job, she went through a phase of either making muffins or pancakes for me every morning. There was nothing more that I loved than to be woken up by the sweet aromas drifting into my bedroom. And of course, enjoying breakfast with your mama every morning isn’t bad either.
I really never experienced my mom being at home with me and not working, so it was a really special time for us to bond and spend time with one another. You really don’t know what you’re missing until you experience it for the first time.
Okay, maybe it’s the nostalgic me talking, but I think it’s one of the reasons why I still love to bake a batch of muffins nearly every week. It’s prob also why I call myself the muffin queen.
And today, I’m re-sharing another one: the BEST gluten-free chocolate chip muffins!
Ingredients in these gluten-free chocolate chip muffins
These babies just so happen to be dairy-free, have no banana in them, and are SO fluffy and delicious. The texture is truly like a bakery-style muffin! Here’s what you’ll need to make them:
- Eggs: you’ll need 2 eggs in this muffin recipe to help them bake up properly.
- Maple syrup: these muffins are naturally sweetened with pure maple syrup.
- Milk: I like to use unsweetened vanilla almond milk, but you can use any milk you’d like.
- Coconut oil: the muffins get extra moisture from a little coconut oil.
- Flour: we’re using a mix of oat flour and almond flour to keep the muffins gluten-free.
- Baking staples: don’t forget the baking soda, vanilla extract, cinnamon, and salt. Learn how to make your own vanilla here!
- Apple cider vinegar: you’ll also need a little apple cider vinegar to help the baking soda activate and get that fluff factor.
- Chocolate chips: the star of the show! Feel free to use any chocolate chips you’d like.
How to make your own oat flour
Good news, you can easily make your own oat flour right at home to use in these gluten-free muffins by simply blending up gluten-free rolled oats. Check out my tutorial with all of my best tips & tricks. So easy!
Can I use a different flour?
I know I’ll get some questions about substitutions, and unfortunately, no, I cannot recommend another flour in this muffin recipe, as the flavor and texture will change.
Feel free to try out my Honey Cinnamon Walnut Banana Muffins if you want to use whole wheat pastry flour, and add chocolate chips to the batter, or try my famous Chocolate Chip Greek Yogurt Muffins.
Can I make them vegan?
I haven’t tested a vegan version of this gluten-free chocolate chip muffin recipe, but feel free to try using 2 flax eggs in place of the regular eggs. Learn how to make flax eggs here, and let me know in the comments if you try it! Be sure to also use vegan chocolate chips.
Gluten-free chocolate chip muffins in 5 steps
- Prep your pan. Start by lining a muffin tin with 9 muffin liners only, and spray the insides of the liners.
- Mix the wet ingredients. Add all of the wet ingredients to a large mixing bowl and whisk until smooth.
- Add the dry. Add in all of your dry ingredients and mix until just combined, then fold in the chocolate chips.
- Bake ’em up. Scoop or pour the batter into the 9 muffin liners, top each with a few chocolate chips, and bake.
- Cool & serve. Let the muffins cool for 5 minutes in the pan, then transfer them to a wire cooling rack. Enjoy as is or top with a little nut butter!
Make mini muffins or bread
- To make kid-friendly mini muffins: pour the batter into a mini muffin pan and bake at 400 degrees F for 9 to 14 minutes!
- To make a loaf: pour the batter into a greased 8 1/2 x 4 1/2 inch loaf pan lined with parchment paper. Bake for 50 to 60 minutes at 350 degrees F until a toothpick inserted into the middle comes out clean.
See how to make the muffins
Freeze them for later
Yes, these healthy chocolate chip muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat them for 30-45 seconds in the microwave or simply thaw them at room temperature.
Our fav tools for baking muffins
Don’t forget to check out all of our favorite kitchen essentials.
More muffin recipes you’ll love
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
- Incredible Honey Banana Bran Muffins
- ABC Muffins (apple, banana, carrot muffins!)
- Morning Glory Zucchini Carrot Muffins
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
Get all of my muffin recipes here!
I hope you love these gluten-free chocolate chip muffins! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Gluten-Free Chocolate Chip Muffins
Ingredients
- Wet Ingredients:
- 2 eggs
- ⅓ cup (104g) pure maple syrup (or honey)
- ½ cup (120g) unsweetened vanilla almond milk (or coconut milk)
- 2 tablespoon melted coconut oil, melted and cooled (or olive oil or vegan butter)
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- Dry Ingredients:
- 1 cup (95g) gluten-free oat flour
- 1 cup (112g) packed blanched fine almond flour
- ¼ teaspoon cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (90g) dairy-free chocolate chips
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.
- Mix the wet ingredients: 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!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on February 20th, 2018, republished with new photos on October 24th, 2023, and republished on May 11th, 2026.
Definitely not my favorite. I think the oat flour and almond flour don’t mesh well in this recipe. I might retry with oat flour and AP GF flour for a less gritty texture.
Sorry to hear that you didn’t love these! Let me know if you do retry and like them better.
Can I add hemp seeds, ground flex seeds or chia seeds to these healthy choc chip muffins? If so, please suggest proportions. Thank you!
Sure! I think a tablespoon or two would be fine.
I’d like to make these. In your printed recipe you say to use 2 tbsp oil, but in your video you say 1 tbsp. Sooo…which is it please.
I made this today and I loved it. I made some additions: grounded pistachios, cashews and walnuts. My adjustments: I used half a tea spoon of organic honey and added extra dark chocolate chips.
Mm, I love the sound of pistachios, cashews and walnuts added in! I need to try that!
Absolutely Loved your healthy gluten free choc. chip muffins. Every one is asking for your recipe. Thank you!!! It’s been hard to find yummy tasting muffins that are gluten free. So sorry no picture. We ate them all up!
So happy to hear that!
These were sooo good! Peanut butter on top was 🤌🏻. Thank you for this recipe, Monique. I love ending my breakfasts with something sweet, and with these I don’t feel *too* guilty about it!
So good! Glad you loved them!
Made these with dairy milk and butter, and home made oat flour. Insanely good!!
Love that! Glad you enjoyed!
So yum!! Wish the recipe made more. I only got 6 out of it. Can we double this? I’m always scared to try with baking as I don’t want to mess it up !
So strange! Were the muffins pretty big? Yes, you should be able to double this!
I made these and they came out delicious! They’re soft, fluffy and taste wonderful. I made them vegan (flax eggs, oatmilk, and non diary chocolate chips). Thanks for the recipe! I will certainly make them again.
Amazing! Glad you loved them!
Was looking for a gluten-free chocolate chip muffin recipe and always come back to Ambitious Kitchen for great “better for you” recipes! These were SO easy. Subbed regular 1% milk for the almond milk and used mini chocolate chips. Delicious and light!
So glad you loved them!
I have to eat grain free. I noticed some of your yummy looking recipes call for oats and/or other grains. Do you have any substitute suggestions I can incorporate?
I can’t recommend grain free substitutes for recipes that call for oats, but feel free to check out my grain free category for all of those recipes!
My girls are obsessed with chocolate chip muffins and I’m glad they love this healthier version! I swapped a cup of regular all purpose flour for the oat flour (we aren’t GF) and used 2 tablespoons of melted butter instead of coconut oil and they turned out perfect. Thank you!
The perfect breakfast or snack!
Most of my baking is grain free and with honey. However, the addition of gluten free oats to these muffins is fantastic. This is my new favourite muffin recipe. Gluten free, no refined sugar and the texture is fabulous. The oats really give it a lovely “crumb”. I used honey and olive oil and lactose free milk in mine, and wow! So happy right now. Thank you!
So happy you loved these!
This is a great recipe! I also like to make pancakes and muffins for my babies in the mornings so they wake smelling something yummy. I love to have healthier recipes so we aren’t eating empty sweets every morning. This is yummy and has great texture. I also made mini muffins at 350 for about 13 minutes. I used whole milk mini chocolate chips. I’ll keep using this recipe.
Perfect for kiddos!!
This recipe was incredible! I subbed half a cup of brown sugar (budget friendly) for the honey and baked in a glass dish (8×8) for just over 30 minutes. So delicious!! Thank you for your recipes Monique, I have been following you for years and your recipes are fantastic – every single one I have made have become instant family favourites!
Perfect! So glad you’re finding recipes here that you love 🙂
Another great muffin recipe! Love these!
So glad you love them!
I’ve made many versions of gluten free chocolate chip muffins, these ones are the best. Absolute perfection!
Amazing! I’m glad you love these 🙂
These muffins are delicious! I’ve made them several times and my kids love them.
I’m so glad!
Stumbled on this recipe on YouTube. I just tried this recipe and it was SO good! Here are a few modifications I used because I had limited ingredients and no blender to make flour. Instead of maple syrup I used honey, quick oats instead of oat flour, regular milk instead of almond milk, avocado oil instead of coconut, and omitted vanilla extract. I imagine the original recipe without mods is amazing but mine turned out delivious. Highly recommend!
I’m glad those swaps worked out well! Such a great breakfast or snack 🙂
I just tried this recipe and it was SO good! Here are a few modifications I used because I had limited ingredients and no blender to make flour. Instead of maple syrup I used honey, quick oats instead of oat flour, regular milk instead of almond milk, avocado oil instead of coconut, and omitted vanilla extract. I imagine the original recipe without mods is amazing but mine turned out delivious. Highly recommend!
GREAT RECIPE! …not too sweet and just what I crave for breakfast. I was tired of cleaning out my muffin pan, so instead of muffins, I pour this mixture into an 8×8 glass baking dish and make a breakfast cake. 25 minutes cook time works great and I like to add the chocolate chips to the top just before it goes into the oven so they don’t sink to the bottom of the pan. I also coat the chocolate chips with a bit of oat flour to help them stay up top.
Perfect! So glad that works out well!
Made these with my kids. They are perfect (like all your recipes ❤️).
Aww I’m so glad!
Perfect! I used my silicone muffin pan and had no issues with these sticking. They popped right out. Delicious.
Perfect! Glad you enjoyed!
These look like a perfect option for my new gluten free lifestyle. Have you ever added some protein powder to them to increase the protein a bit?
I haven’t tried it so I’m not 100% sure how much you’d want to add and how much flour you’ll want to reduce! Let me know if you experiment 🙂
Just made these. So SO good! I don’t follow any specific diet, so wasn’t concerned w vegan or gluten free, I just like healthy. Thses are AWESOME!! THANKS MONIQUE for yet another, easy to follow and delicious recipes. A+ AK!
Love that! Glad you enjoyed!
We loved this recipe! I did flax eggs to make it vegan, and my oat flour was home-ground and not super fine. The result was a really nice textured muffin. I did mini muffins l for the kids and I let them go for 20 minutes or 22 (couldn’t quite tell if the toothpicks was clean) and then let them cool for a bit. Delicious!
If I want to only use oat flour, do I sub the almond flour 1:1?
Only using oat flour will change the texture of these muffins.
Without the Chocolate Chips, these are very bland. Used Honey instead of Maple Syrup, Vegetable Oil instead of Coconut Oil or Olive Oil, Goats Milk instead of Almond Milk. I also added 1 tsp of Xanthan Gum because gluten free requires a binding replacement for the gluten. Added Granular White Sugar on top because I love that texture variety. Omitted Cinnamon because I hate the combined flavor of Chocolate & Cinnamon. However, the texture was perfect.
Thanks for your feedback, there were lots of changes made that definitely could have made an impact on the blandness that resulted in these muffins.
Yummy! Have a very delightful day!
These were really great! Perfect amount of sweetness to be a part of breakfast without feeling guilty. Plus I really like the balance of almond and oat flour in this recipe. Next time, I just need to pull them out of the oven two minutes sooner. Also, so simple to whip up!!
Do you think I could replace chocolate chips with raspberries, and not need to make any other adjustments?
Thanks!!
Hi! Thanks for your comment, I’m SO glad you enjoyed them. I think raspberries would be fine in here, just make sure they’re completely dry after washing them 🙂
These are so delicious and super easy! My kids love them before school.
I just wanted to say I am so grateful for
Your website. Your recipes are so good. AND easy. I am a busy mom of group, desiring to feee my kiddos nutritious food. This muffins are a go-to in my house. And I feel GOOD giving them to my kiddos.
Thanks for putting your passion out there and sharing it with the world. We are benefiting!
The only thing I changed was olive oil instead of coconut oil because I didn’t have any. And they turned out delicious!
Aw I am SO happy and grateful that you’re here, Johanna!! So glad the recipes are great for your family and that these turned out amazing 🙂
No banana in the recipe, hurray! So easy and quick to make! I had less almond flour than required so I added cacao and oat bran a bit. They smell delicious, I will have one when they are cooler.
Hi first time experimenting with oat flour. Can I use regular oat flour that is not gluten free?
Thx
Yes absolutely!
This recipe is definitely a winner! My entire family loved them. I chose to make them as mini muffins, and only sprayed the tin with an olive oil non-stick spray. I baked them in a 350*F oven for 15 minutes, and then used a small spoon to loosen them around the edge before scooping them out. They didn’t stick in the muffin tin at all.
So happy you guys loved these and that they didn’t stick!