Best Ever Gluten-Free Chocolate Chip Muffins

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Muffins are seriously my absolute favorite thing to eat for breakfast. I mean, who can resist pairing a chocolate chip muffin with a hot cup of coffee? Not to mention, a gluten-free one! Ahhhh! It’s glorious deliciousness packed in a handful of goodness.

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It is no secret that our family has pretty much gone gluten-free. We started this journey a couple years ago, and it’s taken a while for me to “perfect” the switch-over. To make it easiest on myself and my family, I did it slowly by simply reworking recipes I already used. This has worked really well for us, and now we eat strictly gluten-free (save for a slip up here and there). We mainly did it because we were all experiencing stomach issues. I am so so glad that we switched over because we all have noticed a big difference. I can tell when we’ve eaten gluten because my stomach will be upset, I’ll be depressed and/or emotional, and the kids will act crazy or suddenly be having meltdowns. Who knew that something like gluten could affect you that much?! And I have no idea why I went on that little rabbit trail.

Back to the muffins!

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Ah yes, these muffins are almost too good to be true. I’m not kidding. They are seriously that good. *pats self on back*

When my three young, super picky boys devour more than a dozen in one day, I know they’re good.

I wish I had gotten step-by-step pictures. But, alas, you’ll just have to deal with pictures of these already finished beauties.

To make these delectables, you are going to need the following ingredients:

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Preheat your oven to 400 degrees.

In a large bowl, mix together your flour, baking powder, sugars, and salt.

I’m just going to interject here really quickly to tell you how much I absolutely love Bob’s Red Mill 1-to-1 Baking Flour! You guys, this stuff is seriously the bomb! I kid you not. Before I came across this flour, I was having to make up my own gluten-free flour mixes. Though my recipes usually turned out okay, the process was so much more time consuming. This flour is seriously the best 1-to-1 mix I have ever used. I can now remake pretty much any recipe using it. It is a little on the pricier side, but it is so so worth it! I have yet to have a recipe fail me with this gluten-free flour mix! I think the key is the rice flour. I’ve tried other mixes, but most of them have the main flour being something else. The main flour in Bob’s Red Mill 1-to-1 is rice flour, and I truly think that’s what sets this one apart. Avoid Bob’s All Purpose Flour. You want the one that is specifically labeled 1-to-1. It is awesome!

Okay, second rabbit trail over!

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In a small bowl, melt your butter. I found that about 45 seconds does the trick. Then add the almond milk to the butter. You will see the butter firm up a bit. That’s okay. Just use a fork or a whisk to break it up and stir together. Then, add your eggs and vanilla and stir together.

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Carefully pour your wet ingredients into the bowl with your dry ingredients and stir until combined.

Stir in the chocolate chips.

Spray your muffin tin and carefully spoon your muffin batter in each section.

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Place in your 400 degree oven for 20-25 minutes.

When finished, let cool for 5-10 minutes and ENJOY!

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These muffins are seriously so good! I usually avoid eating more than one muffin but I can’t avoid it with these. I always end up having 2 (okay, maybe 3) with my morning coffee.

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This melt-in-your-mouth goodness is calling your name! I’m tellin’ ya! Can you tell I like them?

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  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine flour, sugars, baking powder, and salt.
  3. In a separate small bowl, melt butter for 45 seconds.
  4. Add almond milk to butter and stir.
  5. Add eggs and vanilla to the milk and butter and whisk together.
  6. Pour the wet ingredients in with the dry and stir until combined.
  7. Stir in chocolate chips.
  8. Spray muffin tin and spoon batter into each section.
  9. Bake for 20-25 min.

*adapted from*

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What is your favorite muffin recipe to enjoy in the mornings?


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