I grew up thinking gluten-free baking meant chewing on something that crumbled before it even made it to my mouth. Dry, gritty, sad little things that no one wanted to eat—except my mom, bless her heart, who swore they were “not that bad.”
But I refused to settle. I needed a muffin that tasted like an actual muffin, not some weird science experiment gone wrong.
After testing a lot of failures, I finally nailed a recipe that’s moist, fluffy, and packed with melty chocolate chips. And guess what? No one will even know they’re gluten-free.
Let’s get baking!
Tips for the Best Muffins
- Want them extra soft? Replace ¼ cup of the flour with almond flour.
- No applesauce? Use mashed banana or Greek yogurt.
- Make them dairy-free? Use almond milk and coconut oil.
- Want bigger muffins? Use a standard muffin tin and bake for 18–20 minutes.
- Freeze for later: These freeze perfectly. Just pop them in an airtight bag, and they’ll keep for up to 3 months.
Serving & Storage
These muffins are best warm, with a little smear of butter (or peanut butter if you’re feeling fancy).
Store in an airtight container for up to 4 days—if they last that long!
Gluten-Free Mini Chocolate Chip Muffins
- Total Time: 24 minutes
- Yield: 24 mini muffins 1x
- Diet: Gluten Free
Description
Soft, moist, and packed with melty chocolate chips, these gluten-free mini muffins taste just like the real thing. Easy to make and perfect for breakfast, snacks, or school lunches!
Ingredients
- 1 ½ cups (180g) gluten-free all-purpose flour (I use King Arthur or Bob’s Red Mill 1:1 blend)
- ½ cup (100g) coconut sugar or regular sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional but adds a warm flavor)
- ½ cup (120ml) unsweetened applesauce or Greek yogurt
- ⅓ cup (80ml) melted coconut oil or butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk (dairy or non-dairy)
- ¾ cup (130g) mini chocolate chips (Enjoy Life is great for dairy-free)
Instructions
- Preheat & Prep: Heat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease with non-stick spray.
- Mix the Dry Stuff: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine the Wet Stuff: In another bowl, whisk the applesauce, melted coconut oil, eggs, vanilla, and milk until smooth.
- Bring It Together: Gently fold the wet ingredients into the dry mixture until just combined—don’t overmix, or your muffins will be dense.
- Add Chocolate Chips: Stir in the mini chocolate chips, reserving a few to sprinkle on top.
- Fill & Bake: Spoon the batter into the muffin tin, filling each cup about ¾ full. Sprinkle extra chocolate chips on top if you want them to look extra tempting.
- Bake: Bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Can swap applesauce for mashed banana or Greek yogurt
- For dairy-free, use coconut oil and almond milk
- Store in an airtight container for 4 days or freeze for up to 3 months
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 98
- Sugar: 6g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
