I never really ate breakfast as a child unless it was on the weekends. When my mom lost her job, she went through a phase of either making muffins or pancakes for me every morning. There was nothing more that I loved than to be woken up by the aroma of sweet aromas drifting into my bedroom. And of course, enjoying breakfast with your mama every morning isn’t bad either.
I really never experienced my mom being at home with me and not working, so it was a really special time for us to bond and spend time with one another. You really don’t know what you’re missing until you experience it for the first time.
And okay, maybe it’s the nostalgic me talking, but I think it’s one of the reasons why I still love to bake a batch of muffins nearly every week. It’s prob also why I call myself the muffin queen.
And hey, maybe I truly am the queen of muffins — if you browse the site, then you’ll see that I have over 20 ridiculously good + nourishing healthy muffin recipes for you to try.
And today, I’m re-sharing another one: the BEST gluten free chocolate chip muffins!
Ingredients in these gluten free chocolate chip muffins
These healthy chocolate chip muffins are a version I’ve been wanting to make for a while. They’re gluten free & dairy free and have no banana in them, yet they’re SO fluffy and delicious. The texture is truly like a bakery-style muffin! Here’s what you’ll need to make them:
- Eggs: you’ll need 2 eggs in this muffin recipe to help them bake up properly.
- Maple syrup: these healthy chocolate chip muffins are naturally sweetened with pure maple syrup.
- Milk: I like to use unsweetened vanilla almond milk, but you can use any milk you’d like.
- Coconut oil: the muffins get extra moisture from a little coconut oil.
- Flour: we’re using a mix of oat flour and almond flour to keep the muffins gluten-free.
- Baking staples: don’t forget the baking soda, vanilla extract, cinnamon and salt. Learn how to make your own vanilla here!
- Apple cider vinegar: you’ll also need a little apple cider vinegar to help the baking soda activate and get that fluff factor.
- Chocolate chips: the star of the show! Feel free to use any chocolate chips you’d like.
How to make your own oat flour
Good news, you can easily make your own oat flour right at home to use in these gluten free muffins by simply blending up gluten free rolled oats. Check out my tutorial with all of my best tips & tricks. So easy!
Can I use different flour?
I know I’ll get some questions about substitutions and unfortunately, no, I cannot recommend another flour in this muffin recipe as the flavor and texture will change. Feel free to try out my Honey Cinnamon Walnut Banana Muffins if you want to use whole wheat pasty flour, and add chocolate chips to the batter!
Can I make them vegan?
I haven’t tested a vegan version of this gluten free chocolate chip muffin recipe but feel free to try using 2 flax eggs in place of the regular eggs. Learn how to make flax eggs here, and let me know in the comments if you try it! Be sure to also use vegan chocolate chips.
Healthy chocolate chip muffins in 5 steps
- Prep your pan. Start by lining a muffin tin with 9 muffin liners only, and spray the insides of the liners.
- Mix the wet ingredients. Add all of the wet ingredients to a large mixing bowl and whisk until smooth.
- Add the dry. Add in all of your dry ingredients and mix until just combined, then fold in the chocolate chips.
- Bake ’em up. Scoop or pour the batter into the 9 muffin liners, top each with a few chocolate chips, and bake.
- Cool & serve. Let the muffins cool for 5 minutes in the pan, then transfer them to a wire cooling rack. Enjoy as is or top with a little nut butter!
Freeze them for later
Yes, these healthy chocolate chip muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat them for 30-45 seconds in the microwave or simply thaw them at room temperature.
See how to make the gluten free chocolate chip muffins
Our fav tools for baking muffins
Don’t forget to check out all of our favorite kitchen essentials.
More muffin recipes you’ll love
- Paleo Double Chocolate Tahini Banana Muffins
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
- Vegan Paleo Banana Muffins with Chocolate Chips
- Morning Glory Zucchini Carrot Muffins
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
Get all of my muffin recipes here!
I hope you love these gluten free chocolate chip muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Gluten Free Chocolate Chip Muffins
Ingredients
- Wet Ingredients:
- 2 eggs
- ⅓ cup pure maple syrup (or honey)
- ½ cup unsweetened vanilla almond milk (or coconut milk)
- 2 tablespoon melted coconut oil, melted and cooled (or olive oil or vegan butter)
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- Dry Ingredients:
- 1 cup gluten free oat flour
- 1 cup packed blanched fine almond flour
- ¼ teaspoon cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with only 9 liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
- In a separate large bowl mix together eggs, maple syrup, almond milk, coconut oil, vanilla, and apple cider vinegar until well combined, smooth and creamy.
- Add in dry ingredients: oat flour, almond flour, cinnamon baking soda and salt. Stir with a wooden spoon to combine then fold in ½ cup chocolate chips.
- Divide batter evenly into 9 muffin liners, top each with a few chocolate chips, and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached.
- Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on February 20th, 2018, and republished on October 24th, 2023.
96 comments
These look delicious! I can’t wait to try them. I have a friend whose family is gluten free, dairy free, and have almond and soy allergies. I would love to make some treats for them. How’s that for a challenge?!
They’re so delicious! And yes – that is quite the challenge. Try out these awesome coconut flour chocolate chunk bars (and just use dairy-free chocolate chips!) If you search “coconut flour” on my site, too, you’ll find some amazing baked goods!
I’d be up for a Muffin Week or Muffin Monday… this is my kinda recipe. I usually make a batch of gluten-free almond meal muffins every week to have on hand for easy breakfasts.
Muffin Week is going to have to happen! And totally agree – love having muffins for a quick breakfast + snack 🙂
I’m in on the Muffin Week also! I usually bake a batch of healthy muffins and freeze them so I can grab one to bring to work. I definitely am going to make these. I love the combination of Oat and Almond Flours 🙂
oh. Thanks for the recipe. We’re GF and always trying alternative baking flours. Just tried a muffin recipe with Quinoa flour and it came out pretty well.
You’re so welcome! Hope you enjoy this one 🙂
these look amazing! But on my end, there is a giant advertisment covering the instructions! Is that just me?
Muffins make for the most delicious breakfast! I like making muffins with hidden veggies and fruit–my nephew gobbles them up when he is visiting! He would probably eat them for every meal if my SIL let him!
Yes to muffin week! Our favorite so far has been your GF blueberry muffins. Other options I would love to try might be more GF options like apple cinnamon, morning glory, and lemon poppyseed.
Definitely putting muffin week on the calendar. Glad you guys love the GF blueberry ones! I’ll have to add some more GF options to the list (morning glory yum!)
These are a guilty pleasure for me so I love that you made a healthy version! I also love blueberry, marble and chocolate chocolate chip muffins!
Marble muffins YES! Great idea.
I see that the actual recipe says it makes 9 muffins and that is what the nutrition information is for but at the top it says serves 12 muffins. I ended up scraping enough to make 12 but the liners weren’t full. They are currently in the oven so I will see if the rise! So excited 🙂
They are perfect!
I’ve updated the instructions for 9 muffins! Glad they turned out well with 12 🙂
yeah this is super weird in the recipe. Why say it serves 12 but its based on 9? Is the nutrition calculator weird?
Updated 🙂
Would you be willing to make a muffin featuring macadamia nut butter or macadamia nuts? 🙂
That sounds delicious!! I’ll add it to my list 🙂
Thank you for this amazing looking recipe! I cannot wait to make it!
You’re welcome! Hope you love it!
Excellents muffins, très bons ! J’adore !
I’m glad you like them!
These were delicious with some natural peanut butter on top! I always have a batch of your frozen muffins in the fridge for breakfasts each week.
I always add PB on top! And so happy to hear that 🙂 best breakfast!
These looks really delicious! I love trying different recipes with chocolate chips, they’re my favorites!
They’re awesome! Hope you love these ones!
would coconut sugar work in place of liquid sweetener? just cause it’s what I have at the moment
Hi Hanna! Coconut sugar should work – I would use about 1/3 – 1/2 cup 🙂
made them! used 1/3 cup and they are SOO delicious!! obsessed with all of your recipes right now. life changing. thank you!
Perfect!! So happy to hear that 🙂
Can I sub 2 flax eggs? I am a silent follower, but I love your recipes!
Flax eggs should work! I’m so glad you love them 🙂 Thanks for your note!
I just made these! I am in love! Going gluten free has been a requirement not a choice, and I have missed the wonderful texture that only came with gluten… until now! Also, kudos to you on the idea for spraying the muffin liners! Why had I not thought of that sooner??? I’ll be checking out the rest of your recipes!!! PS I added some hemp seeds for extra nutrition….perfect!
I’m so happy you found this recipe! It’s always my goal to make gluten-free recipes that don’t compromise texture 🙂 And YES saves so much time!
These are really good gluten free muffins. Fluffy and Moist, the closest texture to the regular (whole) wheat flour muffins I’ve ever made. My kids love these… of course, chocolate chips definitely do not hurt either! 🙂
Gluten free is not required but I do like varieties. Thank you!
I’m so glad you and the kiddos liked them! I always aim to make my GF baked goods just as fluffy + delicious as the wheat versions 🙂
IS There a substitute for oat flour? My daughter was recently diagnosed with celiac and they want us to cut oats for a bit. Thanks! Btw i love your recipes!!! We make your coconut flour banana bread every week!
Try chickpea flour! And I’m so glad you’re finding recipes you love!! That coconut flour banana bread is one of my favs 🙂
Getting ready to have a baby and I’m making a double batch of these but with blueberries instead of chocolate chips. My only challenge is to keep my husband away from them so that I actually have them available for quick snacks/breakfasts!
Congrats Whitney! These will be such a great snack/breakfast with blueberries <3
I made it but I don’t why the batter was so thick and when I baked them for 25 mins they was wit inside
Hmm I’m not sure what could’ve caused the issue. I would double check your wet/dry ingredient ratios and your oven temp.
thank you I will try them again I love yours they really look good
These worked out great! I used oat flour only because I’m cheap and they still taste lovely.
Perfect!!
Good morning! I love all your recipes! I know this is an older post and comment but I’m curious how much oat flour I would use in the place of almond. I’m also cheap 😂. I’m assuming the same amount (or maybe 3/4 to 1 cup in the p,ace of almond.)
This is my first time on your blog and what a way to start! My girls LOVED these! My 7 year old picky eater said they taste like pancakes 🙂 I didn’t have oat flour so I used brown rice flour instead and I used parchment paper cups without spraying them and the muffins came right out with no sticking. I can’t wait to try more of your recipes!
Amazing! So glad the girls loved them 🙂 and that the brown rice flour worked out well. Hope you find more recipes here that you love!
I just made these and while I was a little sceptical that they’d be that good, even after reading the comments, they blow me away! Such a great crumb, not too sweet, pillowy and VERY delicious!! Will definitely make them again and again. Thank you!
Amazing! I’m so glad you gave these a try 🙂 one of my favs!
Wow! These were great. They don’t feel like typical gluten free baked goods, they were simple to make and delicious. I used my Vitamix to make the oat flour from rolled oats. These are a go-to recipe for me and they’re super filling as well!
Perfect! So glad you loved them!
Just made these, and they’re amazing! Also super quick to throw together. Will definitely be making them again!
So glad you loved them!
These are the most delicious muffins, and the easiest!!! I have used blueberries instead of the chocolate chips and they are just as yummy!! I love the mix of oat and almond flours, thank you for this recipe!!!
Perfect! So glad you loved them!
I’ve made These muffins so many times. They are super simple and delicious. I have tried these both with vegan butter and coconut oil and prefer the coconut oil taste. But either way are great. They come out perfect at 22 min for me. I’ve doubled the recipe and it worked however just an FYI tripling the recipe makes chalky batter and hard muffin lol. Hope this helps someone. Thanks for the great recipe.
Perfect! Glad you love them!
These were delicious and easy to make! I was worried they looked dry after baking for about 20 mins, but they were moist and fluffy. I also subbed AP GF flour for oat flour, and it worked out fine.
Perfect! I’m glad that worked out well 🙂
Muffins turned out great! Used a scale for the dry ingredients. Thank you!
Perfect! Glad you enjoyed!
I subbed aquafaba in these (4 tbsp, which was a little too much, but it’s ok), and I added some cinnamon sugar and chocolate chips. I also added a little flaxseed. Anyway, my husband LOVED these, and this recipe is going to be a new staple in our house 😍! Thanks!
I’m glad that worked out well! Such a great treat 🙂
This recipe is definitely a winner! My entire family loved them. I chose to make them as mini muffins, and only sprayed the tin with an olive oil non-stick spray. I baked them in a 350*F oven for 15 minutes, and then used a small spoon to loosen them around the edge before scooping them out. They didn’t stick in the muffin tin at all.
So happy you guys loved these and that they didn’t stick!
Hi first time experimenting with oat flour. Can I use regular oat flour that is not gluten free?
Thx
Yes absolutely!
No banana in the recipe, hurray! So easy and quick to make! I had less almond flour than required so I added cacao and oat bran a bit. They smell delicious, I will have one when they are cooler.
I just wanted to say I am so grateful for
Your website. Your recipes are so good. AND easy. I am a busy mom of group, desiring to feee my kiddos nutritious food. This muffins are a go-to in my house. And I feel GOOD giving them to my kiddos.
Thanks for putting your passion out there and sharing it with the world. We are benefiting!
The only thing I changed was olive oil instead of coconut oil because I didn’t have any. And they turned out delicious!
Aw I am SO happy and grateful that you’re here, Johanna!! So glad the recipes are great for your family and that these turned out amazing 🙂
These are so delicious and super easy! My kids love them before school.
These were really great! Perfect amount of sweetness to be a part of breakfast without feeling guilty. Plus I really like the balance of almond and oat flour in this recipe. Next time, I just need to pull them out of the oven two minutes sooner. Also, so simple to whip up!!
Do you think I could replace chocolate chips with raspberries, and not need to make any other adjustments?
Thanks!!
Hi! Thanks for your comment, I’m SO glad you enjoyed them. I think raspberries would be fine in here, just make sure they’re completely dry after washing them 🙂
Yummy! Have a very delightful day!
Without the Chocolate Chips, these are very bland. Used Honey instead of Maple Syrup, Vegetable Oil instead of Coconut Oil or Olive Oil, Goats Milk instead of Almond Milk. I also added 1 tsp of Xanthan Gum because gluten free requires a binding replacement for the gluten. Added Granular White Sugar on top because I love that texture variety. Omitted Cinnamon because I hate the combined flavor of Chocolate & Cinnamon. However, the texture was perfect.
Thanks for your feedback, there were lots of changes made that definitely could have made an impact on the blandness that resulted in these muffins.
If I want to only use oat flour, do I sub the almond flour 1:1?
Only using oat flour will change the texture of these muffins.
We loved this recipe! I did flax eggs to make it vegan, and my oat flour was home-ground and not super fine. The result was a really nice textured muffin. I did mini muffins l for the kids and I let them go for 20 minutes or 22 (couldn’t quite tell if the toothpicks was clean) and then let them cool for a bit. Delicious!
Just made these. So SO good! I don’t follow any specific diet, so wasn’t concerned w vegan or gluten free, I just like healthy. Thses are AWESOME!! THANKS MONIQUE for yet another, easy to follow and delicious recipes. A+ AK!
Love that! Glad you enjoyed!
These look like a perfect option for my new gluten free lifestyle. Have you ever added some protein powder to them to increase the protein a bit?
I haven’t tried it so I’m not 100% sure how much you’d want to add and how much flour you’ll want to reduce! Let me know if you experiment 🙂
Perfect! I used my silicone muffin pan and had no issues with these sticking. They popped right out. Delicious.
Perfect! Glad you enjoyed!
Made these with my kids. They are perfect (like all your recipes ❤️).
Aww I’m so glad!
GREAT RECIPE! …not too sweet and just what I crave for breakfast. I was tired of cleaning out my muffin pan, so instead of muffins, I pour this mixture into an 8×8 glass baking dish and make a breakfast cake. 25 minutes cook time works great and I like to add the chocolate chips to the top just before it goes into the oven so they don’t sink to the bottom of the pan. I also coat the chocolate chips with a bit of oat flour to help them stay up top.
Perfect! So glad that works out well!
I just tried this recipe and it was SO good! Here are a few modifications I used because I had limited ingredients and no blender to make flour. Instead of maple syrup I used honey, quick oats instead of oat flour, regular milk instead of almond milk, avocado oil instead of coconut, and omitted vanilla extract. I imagine the original recipe without mods is amazing but mine turned out delivious. Highly recommend!
Stumbled on this recipe on YouTube. I just tried this recipe and it was SO good! Here are a few modifications I used because I had limited ingredients and no blender to make flour. Instead of maple syrup I used honey, quick oats instead of oat flour, regular milk instead of almond milk, avocado oil instead of coconut, and omitted vanilla extract. I imagine the original recipe without mods is amazing but mine turned out delivious. Highly recommend!
I’m glad those swaps worked out well! Such a great breakfast or snack 🙂