Gluten Free Chocolate Chip Muffins
on Feb 24, 2018, Updated May 27, 2024
Gluten free chocolate chip muffins made using oat flour and coconut flour. Light and fluffy muffins made gluten free with simple ingredients!
I’m a little late to the MOTW (Muffin of the Week) wagon this week, but I’ve got a new recipe for you today!
In case you’re still catching up, we have been having Muffin of the Week February on Build Your Bite.
I have a son Crosby who is 18 months old.
He is the light of my life and also the world’s worst eater which stresses me to no end.
He loves homemade muffins and breads, so I decided to create a new muffin every week of February in the hopes that he would eat more food.
So far it’s worked out pretty well!
Today’s recipe is gluten free and dairy free chocolate chip muffins.
They’re super light and soft and so delicious!
Gluten Free Chocolate Chip Muffins
Naturally dairy free chocolate chip muffins made with oat flour, coconut flour, almond milk, and coconut oil. Coconut oil and almond milk make these super soft without the use of any dairy.
I love baking things gluten free, but I do have one rule: that they must use easy to find and inexpensive gluten free flours.
I feel so bad for those who are gluten free and feel like they have to buy all the expensive gf flour blends marketed as “the best.”
That’s why most of my gluten free recipes, like my gluten free carrot cake and my gluten free oatmeal chocolate chip cookies, use a combination of oat flour and coconut flour.
Oat flour can be made at home by just grinding up old fashioned rolled oats, or purchased at the store.
Coconut flour is super affordable and also easily available to purchase.
I first discovered this winning combination when I made my Gluten Free Chocolate Mug Cake years ago.
Since then, these two flours have been my gluten free go to’s.
I was a little nervous that these wouldn’t turn out, but I was pleasantly surprised!
These are everything I hoped they would be and so soft, yet dense.
Crosby LOVED them and ate almost a whole muffin his tiny little self.
These are just the right amount of sweet without being too sweet, making them a great breakfast or snack option.
If you missed my other muffin of the week posts, be sure to check out the recipes below!
More healthy muffin recipes
Gluten Free Chocolate Chip Muffins
Ingredients
- 2/3 cup gluten free oat flour
- 1/2 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup pure maple syrup
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup dairy free chocolate chips
- 1/4 teaspoon salt
Instructions
- Whisk together oat flour, coconut flour, salt, baking soda, and baking powder and set aside
- In a separate bowl, whisk or mix together melted coconut oil, almond milk, vanilla extract, eggs, and maple syrup until well combined
- Add the dry mixture to the wet, and use a rubber spatula to mix until just combined
- Fold in chocolate Chips
- Line a muffin tin with parchment paper muffin liners
- Distribute batter into 12 muffin cups, and use a spoon to press down into the holes (see note)
- Sprinkle tops with additional chocolate chips, if desired
- Bake at 350 degrees for 17 - 20 minutes, or until toothpick inserted comes out clean
I dont know what I’m doing wrong. I’ve made these 3 times and they just dont seem to rise or completely set in the middle. I have used Almond flour – maybe that is the issue?
I have not tested these with almond flour so that could very well be the issue
Hi! Can the coconut flour be replaced by almond flour or any gluten free mix ? Thanks
Have you tried any other flours besides oat with the coconut flour? Maybe almond, cassava, arrowroot, or tigernut? If so, what combination worked? I can’t have oats… they tear up my gut just like gluten.
I have not tried any other flours. I do think you could substitute cassava flour, although I have not tried it myself. From what I’ve read it will sub well for gluten flours. Let me know if you try it!