These gluten free chocolate chip muffins that are made with almond flour and Greek yogurt for a soft and moist crumb. You wouldn't even believe there's no gluten!
Have you ever bought or made a gluten free baked good that was dry, crumbly, and dissolved into sawdust in your mouth? I have. It wasn't a good time.
Whether you have Celiac disease or prefer gluten free foods, I'm determined to only deliver the best gluten free recipes that are just as good as their regular counterparts. If you're new here, I've covered pretty much everything from sugar cookies to lemon ricotta pancakes!
These gluten free chocolate chip muffins are soft, moist and loaded with melty chocolate chips in every bite. They remind me of the mini chocolate chip muffins of my childhood and are amazing for breakfasts, snacks or even adding to your child's lunch.
Why This Recipe Is Dietitian Approved
- Heart healthy. These muffins are made with almond flour that adds heart-healthy unsaturated fats. Canada's dietary guidelines recommends including unsaturated fats in your diet, especially if they replace saturated fats. I also used Greek yogurt to decrease the amount of butter used.
- Completely gluten free. We need more gluten free recipes that actually taste good, and these chocolate chip muffins turn out every single time.
- Easy snack or breakfast. Muffins are a classic meal prep because they're so easy to whip up a big batch. Pro-tip: make a double batch and freeze half for later!
Ingredients
Almond flour. Almond flour (different from almond meal) is made by grinding almonds into a fine powder that creates a nice moist baked good. It can be fairly expensive so I highly recommend purchasing it in a large bag like this if you can for the best deal. You can also find it at Costco! I love almond flour gluten free muffins for the soft crumb and healthy fats.
Baking soda and baking powder. Yes, BOTH are used in this recipe! Almond flour is lower in carbs so it's much harder to make rise than regular all purpose flour. We need both baking soda and baking powder to help give these muffins some rise! Always check to make sure these are not expired for best results.
Spices. Cinnamon and salt are all you will need.
Eggs. I use two whole eggs in this recipe to help provide structure and hold the muffins together. You could use flax eggs, however the muffins will not have the same rise.
Maple syrup. For a touch of natural sweetness! I recommend using natural maple syrup rather than pancake syrup for the best flavour. Alternatively, swap for honey.
Greek yogurt. Making gluten free muffins with yogurt helps reduce the saturated fat content by replacing some of the butter while keeping moisture. I use using 2% plain Greek yogurt.
Apple cider vinegar. Adding an acid such as apple cider vinegar helps activate the leavening agents (baking powder/soda) to create fluffiness! This can be replaced with lemon juice.
Melted butter. Let's be honest, butter has the best flavor in baked goods. You can also use olive oil or any other neutral tasting oil.
Chocolate chips. Milk chocolate, semi sweet or dark chocolate all work!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Preheat the oven to 350F and line a 12 cavity muffin tin.
In a mixing bowl whisk together eggs, maple syrup, Greek yogurt, apple cider vinegar and melted butter until smooth.
To the same bowl, mix in almond flour, baking soda, baking powder, cinnamon and salt. Stir well.
Add in chocolate chips (leaving some to add to the tops of the muffins).
Stir the batter until just combined.
Scoop batter into each cavity of the muffin tin (adding about 3 tablespoon of batter into each cavity). Top with additional chocolate chips. Bake for about 22-27 minutes.
The muffins are done when the tops and golden brown and a toothpick inserted into the center of the muffin comes out clean.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten free.
To make dairy-free: I have not tested a dairy-free version, but you could swap the butter for vegan butter, coconut oil or another neutral oil. Be sure to use a dairy-free yogurt and dairy-free chocolate chips.
To make vegan: For a vegan muffin, try my double chocolate banana muffins or zucchini muffins.
To make nut-free: For a nut-free and gluten-free muffin, try my oat flour gingerbread muffin recipe.
Make this recipe your own by switching up the mix-ins! Try white chocolate chips, blueberries or chopped nuts.
Equipment
- Mixing bowls
- Silicone muffin tin (for easy removal)
- Silicone muffin liners (or regular muffin liners)
Storage
The gluten free chocolate chip muffins can be stored in the fridge for up to 5 days in an airtight container. To freeze, wrap them individually and store in an airtight freezer bag.
Top Tip
Use silicone muffin liners or a silicone muffin pan to avoid the muffin batter stick to the pan. This also helps make cleaning a breeze!
When measuring your flour, be sure to sift the flour into the bowl. Don’t pack it into measuring cups as this will overestimate the flour needed and result in a denser, drier muffin.
Frequently Asked Questions
I have before! These pumpkin oat flour muffins are a good recipe to try.
The trick is to use fresh baking powder & baking soda with an acid (lemon juice or vinegar). This allows for the best rise possible!
As a dietitian I don't recommend the keto diet for the general healthy population. With that being said, these muffins are made with almond flour that is higher in fat and lower in carbs. These aren't sugar free, so they may not fit in your keto diet.
They're a great source of healthy fats and some carbs but I would recommend pairing with a protein source like egg bites.
More Healthy Muffin Recipes
If you enjoyed these gluten free chocolate chip muffins, here are some more you might like!
- Protein French Toast Muffins
- Vegan Zucchini Breakfast Muffins
- Oat Flour Pumpkin Muffins
- Banana Blueberry Oatmeal Muffins
PS. I love seeing my recipes in action! If you decide to make these gluten-free chocolate chip muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Gluten Free Chocolate Chip Muffins
Ingredients
- 2 eggs
- ⅓ cup + 2 tablespoon maple syrup
- ¼ cup plain 2% greek yogurt
- 1 tablespoon apple cider vinegar
- 2 tablespoon butter melted
- 2 cups almond flour
- ½ teaspoon baking soda
- 1.5 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350F and line a 12 cavity muffin tin.
- In a mixing bowl whisk together eggs, maple syrup, Greek yogurt, apple cider vinegar and melted butter until smooth.
- To the same bowl, mix in almond flour, baking soda, baking powder, cinnamon and salt. Stir well.
- Mix in chocolate chips (leaving some to add to the tops of the muffins).
- Scoop batter into each cavity of the muffin tin (adding about 3 tablespoon of batter into each cavity). Top with additional chocolate chips. Bake for about 22-27 minutes. The muffins are done when the tops and golden brown and a toothpick inserted into the center of the muffin comes out clean.
Nancy says
I made these and my family of five loved them!! They froze nicely too. Such a hit with a 1, 3 and 5 year old. Thank you
Jae says
LOVED this recipe! I halved the amt of maple syrup and it was perfect for me. I also added some nuts! So versatile, easy & freezes well. Thank you as always Nicole!!
Jayne says
Oh my - these are delicious! I made them as mini muffins and they’re a hit with my kids and husband!! Thank you for this and other great recipes!!
Lorraine G. says
If i make with all purpose flour vs. almond flour, should i use the same measurement?
Nicole Addison says
Hi Lorraine,
The substitution from almond flour to all-purpose flour should be roughly 1:1 though I have not tested this version to confirm!
Diane Y Cooper says
Have 0% fat Greek yogurt…will that work? These muffins look delicious!
Nicole Addison says
Hi Diane! Yes 0% will still work!