Gluten-Free Chocolate Chip Muffins
These Gluten-Free Chocolate Chip Muffins are soft, tender, and made with almond flour and coconut flour for a naturally gluten free base. Sweetened with honey and filled with chocolate chips, they bake up moist and flavorful without the need for gluten free flour blends or specialty binders.
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A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Chocolate Chip Muffins
🕒 Ready In: ~30 minutes
👪 Serves: 12 muffins
🍽 Calories: ~210 per muffin (estimated)
🥣 Main Ingredients: Almond flour, coconut flour, eggs, honey, butter, chocolate chips
📖 Dietary Info: Gluten free; grain free
👌 Difficulty: Easy - mix and bake
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The combination of almond flour and coconut flour creates a balanced texture that holds together well while staying light and fluffy. With a simple one bowl method and everyday ingredients, this gluten free chocolate chip muffin recipe is easy enough for weekday baking and reliable enough for sharing.
If you enjoy gluten-free baking, you might also like our Pumpkin Chocolate Chip Bars, Gluten-Free Applesauce Cake, Peanut Butter Banana Cookies, or Superhero Muffins. These easy recipes are great for breakfasts, snacks, or simple treats made with wholesome ingredients.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Gluten-Free Chocolate Chip Muffins:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Chocolate Chip Muffins:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Chocolate Chip Muffins FAQs:
- More Muffin Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Gluten-Free Chocolate Chip Muffins
Why You'll Love these Gluten-Free Chocolate Chip Muffins:
Soft and Moist: Almond flour and coconut flour create tender muffins that stay moist without being dense.
Naturally Gluten Free: Made without wheat or gluten flour blends, using simple grain free ingredients instead.
Sweetened with Honey: Honey adds natural sweetness that pairs perfectly with the chocolate chips.
Easy One Bowl Recipe: The batter comes together quickly with minimal prep and cleanup.
Great for Any Time: These muffins work well for breakfast, snacks, or a simple gluten free treat.
Key Ingredients:
- butter. Melted butter adds rich flavor and moisture. For dairy-free, substitute with melted coconut oil or avocado oil.
- honey. A natural sweetener that keeps the flavor mild and wholesome. Maple syrup can also be used.
- almond flour. Adds moisture and a soft, cakey texture while keeping the muffins gluten-free.
- semi-sweet chocolate chips. Add rich chocolate flavor to every bite. Use dairy-free chips if needed.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy free option: Use melted coconut oil or a dairy free butter alternative and replace buttermilk with dairy free milk plus a splash of lemon juice.
- Sweetener swap: Maple syrup can be used in place of honey, though the muffins may be slightly softer.
- Add nuts: Chopped walnuts or pecans add extra texture and pair well with the chocolate chips.
- Mini muffins: Bake the batter in a mini muffin tin and reduce the baking time to about 12 to 15 minutes.
- Lower sweetness: Reduce the chocolate chips slightly for a less sweet muffin that works well for breakfast.
How to Make Gluten-Free Chocolate Chip Muffins:
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the melted butter, buttermilk, eggs, honey, and vanilla extract until smooth and well combined.
- Add the almond flour, coconut flour, baking powder, and salt to the bowl. Stir gently until a smooth batter forms, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly between the muffin liners, filling each about three quarters full.
- Bake for 18 to 22 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Recipe Notes & Tips:
- Measure flours carefully: Almond flour and coconut flour absorb moisture differently, so spoon and level for the most consistent texture.
- Do not over mix: Stir just until the batter is smooth to keep the muffins light and tender.
- Check doneness early: Gluten free muffins can brown quickly, so start checking a few minutes before the end of the bake time.
- Let them cool fully: Allowing the muffins to cool helps them set and improves their texture.
- Serving Suggestions: Enjoy these muffins on their own or pair them with recipes like Yogurt Parfaits, Protein Iced Coffee, or Fig Chia Pudding for an easy breakfast or snack.
How to Store:
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. Place a paper towel in the container to help absorb moisture and keep the tops from getting sticky.
Refrigerate: For longer freshness, store in the fridge for up to 5 days. Warm slightly before serving to bring back softness.
Freeze: Let muffins cool completely, then wrap individually or place in a freezer-safe bag or container. Freeze for up to 2 months.
To Reheat: Microwave a muffin for 20-30 seconds straight from the fridge or 45-60 seconds from frozen.
Gluten-Free Chocolate Chip Muffins FAQs:
Gluten-free chocolate chip muffins can turn dry if too much coconut flour is used or if the muffins are over baked, since coconut flour absorbs a lot of moisture.
Gluten-free chocolate chip muffins made with almond flour and coconut flour do not need xanthan gum because the eggs provide enough structure and binding.
Gluten-free chocolate chip muffins stay fresh for up to 3 days at room temperature when stored in an airtight container, or up to 5 days in the refrigerator.
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Gluten-Free Chocolate Chip Muffins
Ingredients
- ½ cup butter, melted
- ½ cup buttermilk
- 2 eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the melted butter, buttermilk, eggs, honey, and vanilla extract until smooth and well combined.
- Add the almond flour, coconut flour, baking powder, and salt to the bowl. Stir gently until a smooth batter forms, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly between the muffin liners, filling each about three quarters full.
- Bake for 18 to 22 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
- Measure flours carefully: Almond flour and coconut flour absorb moisture differently, so spoon and level for the most consistent texture.
- Do not over mix: Stir just until the batter is smooth to keep the muffins light and tender.
- Check doneness early: Gluten free muffins can brown quickly, so start checking a few minutes before the end of the bake time.
- Let them cool fully: Allowing the muffins to cool helps them set and improves their texture.
- Serving Suggestions: Enjoy these muffins on their own or pair them with recipes like Yogurt Parfaits, Protein Iced Coffee, or Fig Chia Pudding for an easy breakfast or snack.