Healthy Gluten Free Chocolate Chip Muffins
The best gluten free chocolate chip muffins that are oh-so fluffy and made without banana and with a mix of nutrient-dense almond flour and oat flour. These healthy chocolate chip muffins are easy to make right in one bowl and make the perfect breakfast or snack. Freezer-friendly, too!
Servings 9 muffins
Calories 251cal
Ingredients
- Wet Ingredients:
- 2 eggs
- ⅓ cup pure maple syrup (or honey)
- ½ cup 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 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
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.
- 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!
Notes
See the full post for tips, tricks & freezing instructions!
Nutrition
Serving: 1muffin | Calories: 251cal | Carbohydrates: 25.5g | Protein: 7.3g | Fat: 14.3g | Saturated Fat: 4.9g | Fiber: 3.6g | Sugar: 12.7g