These Gluten Free Chocolate Chip Muffins are your answer to a small batch, gluten free, and naturally sweetened bakery-style muffin! This is an easy small batch recipe for 4 tender muffins made with an almond flour blend, perfectly sweetened with coconut sugar, and studded with plenty of chocolate chips.
Gluten Free Chocolate Chip Muffins
If you happen to be looking for a traditional breakfast muffin recipe, I have easy recipes for Chocolate Chip Small Batch Muffins and Chocolate Cherry Small Batch Muffins – both are made with regular all-purpose flour and granulated sugar.
However, these gluten free chocolate chip muffins offer the same great flavor and texture you come to expect with a bakery-style muffin.
- Dense – Muffins have a higher ratio of dry ingredients to wet which is what gives a muffin its ‘heft’ and breakfast-worthy character.
- Tender and Moist – Being a more sturdy baked good, these chocolate chip muffins are still described as tender and moist. All of the ingredients work together to make sure the muffins don’t bake up like little cardboard pucks.
- Balanced Sweetness – The wonderful characteristics of coconut sugar are that it doesn’t taste like coconut, and it provides a subtle sweetness to bakes.
- Lots of Chocolate Chips – You are sure to get a chocolate chip in every bite of these muffins. Plus, a few extra added on top don’t hurt!
Key Ingredients
- Almond Flour
- Arrowroot Flour
- Coconut Flour
- Tapioca Flour
- Coconut Sugar
- Egg
- Coconut Yogurt
- Coconut Oil
- Vinegar
- Chocolate Chips
Tips For Making Gluten Free Chocolate Chip Muffins
- Use blanched, super fine almond flour – As the name implies, the almond flour should be super fine to avoid unwanted texture or ‘bite’. Additionally, blanched almond flour means the almond skins have been removed.
- Coconut sugar bakes darker – It is a natural occurrence because coconut sugar is darker.
- Toss the chocolate chips with a little arrowroot powder – This helps the chocolate chips from settling at the bottom of the muffin.
- Use a cookie scoop to portion the batter into the muffin liners – A cookie scoop is a super helpful tool because it makes portioning the batter easier, and with less mess!
- Only bake at the high temperature (425F degrees) for 5 minutes – We bake at the high heat for a few minutes to allow the leaveners in the muffins to rapidly work and give the muffins a puff.
Recipe FAQ’s
Probably not. In my experience, the 1:1 gluten free flours are much drier than the almond flour blend and the ratio of other ingredients would likely need to be adjusted.
No, the muffins don’t taste like coconut. There is no discernable coconut flavor in the flour blend, sugar, yogurt, or oil.
The quick high heat activates the leaveners in the muffins, which contributes to their puff. Reducing the heat then allows the muffins to bake thoroughly and evenly.
If you have any leftovers (!), the muffins will last for about 3 days covered at room temperature. Beyond that, they will likely start to get stale.
Gluten Free Chocolate Chip Muffins
Equipment
Ingredients
- 5 tablespoons blanched almond flour
- 3 tablespoons arrowroot flour
- 1 ½ tablespoons coconut flour
- 1 ½ tablespoons tapioca flour
- 5 tablespoons coconut sugar
- 1/4 teaspoon baking powder
- 1/8 tespoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon coconut milk yogurt
- 1 tablespoon cold pressed refined coconut oil, melted (or any neutral oil)
- 1/4 teaspoon vinegar
- 1/4 cup chocolate chips, any kind
- turbinado sugar (optional, to top muffins)
Instructions
- Preheat oven to 425F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 4 cupcake liners.
- In a small mixing bowl, sift together the almond flour, arrowroot flour, coconut flour, tapioca flour, coconut sugar, baking powder and soda, and salt.5 tablespoons blanched almond flour, 3 tablespoons arrowroot flour, 1 ½ tablespoons coconut flour, 1 ½ tablespoons tapioca flour, 5 tablespoons coconut sugar, 1/4 teaspoon baking powder, 1/8 tespoon baking soda, 1/4 teaspoon salt
- To keep the chocolate chips from sinking – In a small bowl, add the chocolate chips and a couple sprinkles of arrowroot flour to coat the chocolate chips.
- In a medium mixing bowl, add the egg, yogurt, oil, and vinegar. Stir until well combined and creamy. Sprinkle the dry ingredients over the wet ingredients and stir the batter until no dry streaks remain. It is ok if there are a few lumps. Add the chocolate chips and stir just until mixed. Scoop the batter equally into the prepared muffin liners. Sprinkle the tops of the muffins with Turbinado sugar (if using). You can also add a few extra chocolate chips to the tops of the muffins.1 large egg, 1 tablespoon coconut milk yogurt, 1 tablespoon cold pressed refined coconut oil, melted, 1/4 teaspoon vinegar, 1/4 cup chocolate chips, any kind, turbinado sugar
- 425F degrees for 5 minutes. Then reduce the heat to 350F degrees and continue to bake for another 7 to 8 minutes, or until the tops of the cupcakes are golden brown and a toothpick inserted in the middle comes out mostly clean. Cool in the pan set on a wire rack for 10 minutes, then transfer the muffins to the wire rack to cool completely. Enjoy!
RECIPE NOTES
- Bake Temperature – Baking at a high temperature (425F degrees) for the first 5 minutes, then lowering the temperature will make the muffin tops puff up.
- 1:1 Gluten Free Flour – I have not tested this recipe with a 1:1 Gluten Free Flour blend. I would recommend following the recipe for Chocolate Chip Muffins. Swap the flour 1:1 and the chocolate chips for 1/4 cup of chocolate chips.
- Non-Gluten Free Alternative – I would recommend following the recipe for Chocolate Chip Muffins.
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I'm Erin and I'm all about desserts - and a little bit of butter!
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