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.
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.
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