It’s chilly outside, and things are winding down a little for me, which gives me much more time, energy and inspiration to hang out in the kitchen and bake. Hence the gluten-free chocolate chip muffins you see above. There is also a vegan option if that’s your preference.
While I haven’t been indulging in foods with sugar for the last few years, (yes, even natural sweeteners like maple syrup or honey), I had to think of a way to save Josh and Finley from eating gluten-free, dairy-free chocolate chips gifted to us by the handful. My solution was to bake up some healthy, Gluten-Free Chocolate Chip Muffins!
So instead of eating chocolate chips by the handful, they ate muffins by the dozen. (Not really, but they did have a couple!)
I actually ended up doing a half batch of gluten-free chocolate chip muffins and a half batch of blueberry. I figured we could now have a full deal covered. A blueberry muffin with homemade organic ghee for breakfast, and a chocolate chip muffin/cupcake with melted coconut oil for dessert. What really defines the difference between a muffin and a cupcake anyway? Is it icing? The texture? The amount of sugar? Let me know your thoughts!
Which did they like better? Can’t say. Both were equally delicious, dairy-free and nut-free and all awesome.
I hope you’ll make these, either with chocolate chips or blueberries, or both!
Gluten-Free Chocolate Chip Muffins
- Total Time: 40 mins
- Yield: 12 muffins 1x
The best gluten-free chocolate chip muffins.
- ¾ cup gluten-free brown rice flour
- ¾ cup gluten-free buckwheat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2/3 cup maple syrup
- 1 egg or egg substitute (see below)
- 1/3 cup applesauce
- 1/3 cup water
- 1 Tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 1/2 cups chocolate chips
- Preheat oven to 350 degrees.
- Line muffin tin with liners (unbleached if possible), or grease your tin well.
- In a large bowl, mix together flours, baking powder, baking soda and salt.
- Add the maple syrup, applesauce, egg, water, vinegar, oil and vanilla.
- Mix batter together.
- Add in the chocolate chips, gently folding into the batter.
- Pour batter into muffin tin.
- Bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.
*Egg Substitute: 1 Tbsp chia seeds, ground + ¼ warm water. Mix thoroughly and allow to sit for 10-15 minutes until thickened.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Snacks
Keywords: gluten-free muffins, chocolate chip muffins, gluten-free chocolate chip muffins, dairy-free, gluten-free
Question Of The Day: What are your fave winter baked goodies? Share links or pins below.
10 responses to “Gluten-Free Chocolate Chip Muffins”
These look amazing! I cannot WAIT to make these :)
I love blueberry muffins! And chocolate too, of course!
I’m confused by thed 1/3C water that you dont mention adding in the instructions at all. The chia paste specifies 1/4c water so I understand that but what”s up with the other bit of water????
Oops. We have edited the recipe. Add it in with the wet ingredients.
The recipe appears to have gone missing here, shoot!
Hi, I can’t find the recipe anywhere in this page. Could you edit please?
Do you by chance have a substitution for the almond meal for a nut free school friendly version? Thanks
Hi Cheryl, thank you for your question! I haven’t made them without the almond meal, but you can sub out the almond meal and use more brown rice flower, and buckwheat flower accordingly.
Can you substitute the buckwheat flour for another flour? I am out of it and want to make these!
Yes, you can sub in another flour – millet, sorghum, oat, or whatever you have on hand!