This Healthy Gluten Free Chocolate Chip Muffins recipe is made with whole-grain oat flour, protein-rich almond flour, and sweetened with maple syrup. An easy one-bowl recipe the whole family will love. Dairy-free and vegan.
This gluten-free chocolate chip muffin recipe tastes like a treat but with some better-for-you ingredients. Make a batch to have for busy mornings or pack them as an afterschool or midday snack.
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Why you'll love this recipe
- Simple ingredients
- Quick and easy recipe
- Gluten-free, dairy-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - This gluten-free flour adds protein and a moist crumb. I like using Bob's Red Mill brand and use it often in my gluten-free baking.
Oat flour - If you have Celiac disease or are gluten-intolerant, use certified gluten-free oat flour or certified gluten-free rolled oats to make your own oat flour. Do note that store-bought oat flour has more of a fine flour texture than homemade. The best way to measure is by weight with a kitchen scale.
Ground flaxseed - Also known as flaxseed meal, ground flax seeds are a good source of omega-3 fatty acids and fiber. The ground flax will be mixed with water to create a "flax egg". This allows us to make an egg-free muffin. You can use whole flaxseeds in a coffee grinder, blender, or food processor.
Maple syrup - An unrefined sweetener that adds a great flavor.
Almond milk - Unsweetened almond milk or any unsweetened plant-based milk will work.
Olive oil - Great dairy-free healthy fat. Avocado oil or melted coconut oil make good substitutes.
Dairy-free chocolate chips - I like using semi-sweet mini vegan chocolate chips in these muffins but you can use regular chips, dark chocolate, or even white chocolate chips.
Step-by-step ingredients
Prepare your flax eggs in a small bowl or cup and set aside. Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tin with paper liners.
- In a medium bowl, add almond flour, oat flour, baking powder, and salt. Whisk to evenly combine the flour mixture.
- Add the maple syrup, olive oil, vanilla extract, flax eggs, and almond milk to the dry ingredients. Stir until all the dry ingredients are moistened. Let the batter rest for 5 minutes. Gently fold the chocolate chips into the muffin batter.
- Use an ice cream scoop to evenly divide the remaining batter amongst each cup. Bake for 34-38 minutes. Tops should be golden brown and a tester toothpick comes out mostly clean.
- Remove the muffins from the oven and place the tray on a wire cooling rack. Allow to cool completely in the muffin tray before storing or removing liners.
Helpful tips
- The muffin cups will be almost full, and that's ok!
- Use extra chocolate chips to sprinkle on top of the muffins before entering the oven.
- For best results, let the muffins cool completely before serving or removing from the muffin pan.
How to store
Keep these gluten-free vegan chocolate chip muffins in an airtight container at room temperature for 2-3 days.
More gluten-free muffins
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📖 Recipe
Healthy Gluten-Free Chocolate Chip Muffins
Ingredients
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 cup gluten-free oat flour
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup maple syrup
- 1 tablespoon olive oil
- 1 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- ¾ cup dairy-free chocolate chips
Instructions
- Prepare your flax eggs in a small bowl or cup and set aside. Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin pan with paper liners.
- In a medium bowl, add almond flour, oat flour, baking powder, and salt. Whisk to evenly combine the flour mixture.
- Add the flax eggs, maple syrup, olive oil, almond milk, and vanilla extract to the dry ingredients. Stir until all the dry ingredients are moistened. Let the batter rest for 5 minutes, then fold the chocolate chips into the muffin batter.
- Use an ice cream scoop to evenly divide the batter amongst each cup. The cups will be almost full. Gently, shake the muffin tray side to side to level out the batter in the cups.Bake for 34-38 minutes. Tops should be golden brown and a tester toothpick comes out mostly clean.
- Remove the muffins from the oven and place the tray on a wire cooling rack. Allow to cool completely in the muffin tray before storing or removing liners.
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