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 aroma of sweet aromas drifting into my bedroom. And of course, enjoying breakfast with your mama every morning isn’t bad either.
I really never experience 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.
And 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 muffins nearly every week. It’s prob also why I call myself the muffin woman.
And hey, maybe I truly am the queen of muffins — if you browse the site, then you’ll see that I have over 20 ridiculously good + nourishing healthy muffin recipes for you to try.
And today, we’re adding another one!
These healthy chocolate chip muffins are a version I’ve been wanting to make for a while. They’re gluten free thanks to almond flour and gluten free oat flour — plus they’re also dairy free thanks to the use of almond milk. I hope you’ll bake a batch ASAP.
I’m curious what kind of muffins you’d like me to make next — I’d love to hear your favorites.
Maybe we’ll do MUFFIN WEEK on Ambitious Kitchen!
See how to make the gluten free chocolate chip muffins:
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram or leave a comment and rate the recipe below!
More gluten free muffin recipes you’ll love:
Healthy Gluten-Free Chocolate Chip Muffins
- Wet Ingredients
- 2 eggs
- ¼ cup pure maple syrup (or honey)
- ½ cup unsweetened vanilla almond milk (or coconut milk)
- 1 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 gluten free oat flour
- 1 cup packed blanched fine almond flour
- ¼ teaspoon cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy free chocolate chips
- 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.
- 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!