These gluten free chocolate chip muffins are super easy to make, have a moist and fluffy texture, and are filled with delicious chocolate chips. These are sure to be a huge hit with the whole family!
2cupsGluten Free 1-1 flour(I use Bob's Red Mill Gluten Free 1-1 flour)
1cupDairy free milk
1cupChocolate chips
2Eggs
¾cupCoconut sugar
¼cupGhee (melted)
¼cupCoconut oil (melted)
1tablespoonLemon juice
2teaspoonsBaking powder
1teaspoonVanilla extract
½teaspoonSalt
½teaspoonsBaking soda
Instructions
Preheat the oven to 375 degrees Fahrenheit
To a large mixing bowl, add the flour, baking powder, baking soda, salt, and coconut sugar and whisk everything together.
To the mixing bowl, add the eggs, vanilla extract, milk, coconut oil, lemon juice, and melted ghee and whisk everything together.
Add the chocolate chips to the mixing bowl. Using a large spatula, fold in the chocolate chips.
Line a 12 tin muffin pan with liners and using a spoon, fill each cup evenly with the muffin batter.
Bake at 375 for 22-23 minutes or until you can stick a toothpick in the middle and it comes out clean.
EQUIPMENT NEEDED
Muffin tin
Large mixing bowl
Wisk
Muffin liners
Notes
SubstitutionsGluten-free flour- I use Bob's Red Mill Gluten Free 1-1 flour and I haven't tested this with any other gluten-free flour blend, but I imagine any 1-1 flour would work just fine. I would not substitute almond flour, coconut flour, cassava flour, or oat flour for gluten free flour.Ghee- If you have a severe dairy allergy, substitute the ghee for vegan butter. You can also use regular melted butter if you don't need a dairy-free option.Coconut sugar- You can use regular white sugar or brown sugar in place of coconut sugarDairy-free milk- You can use any unsweetened dairy-free milk like almond milk, coconut milk, or oat milk. You can also use regular milk if you're not dairy free.Coconut oil- You can use olive oil or avocado oil instead of melted coconut oil.Chocolate chips- I like using Enjoy Life's Mini Chocolate Chips but you can use dark chocolate chips or whatever kind of chocolate chips you like.Frequently asked questionsHow do you keep chocolate chips from sinking in muffins?You don't have to do anything to keep the chocolate chips from sinking. If your batter is nice and thick then it will prevent the chocolate chips from sinking.Should my muffin batter be thick?Muffin batter usually is thicker than cupcake batter. Muffin batter has a thicker consistency and can't be poured into the muffin tins, it usually needs to be spooned into the cups.Tips and notesMuffin liners- You can use paper liners or silicone liners to fill your muffin tray.The muffin batter is on the thicker side and shouldn't be thin enough to pour. With the batter being thicker you won't have to worry about the chocolate chips sinking to the bottom. You can add a few chocolate chips to the muffin tops before baking if you like.I like to put the muffins on a cooling rack and wait to eat them till they are at room temperature.Storing and reheatingStore these chocolate chip muffins in an airtight container on the counter for up to 4 days. I like to pop them in the microwave for 10 seconds to warm them up.You can also freeze the muffins to have on hand for a later date. Make sure they are fully cooled then store them in an airtight container or ziploc bag for up to 3 months. I reheat mine from frozen in the microwave for around 30 seconds.