Gluten-Free Chocolate Chip Muffins

Chocolate Chip Muffins
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!

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!

Chocolate chip muffins

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 Print
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Gluten-Free Chocolate Chip Muffins

Gluten-Free Chocolate Chip Muffins

  • Author: Meghan Telpner
  • 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


  1. Preheat oven to 350 degrees.
  2. Line muffin tin with liners (unbleached if possible), or grease your tin well.
  3. In a large bowl, mix together flours, baking powder, baking soda and salt.
  4. Add the maple syrup, applesauce, egg, water, vinegar, oil and vanilla.
  5. Mix batter together.
  6. Add in the chocolate chips, gently folding into the batter.
  7. Pour batter into muffin tin.
  8. 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.


  1. 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????

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