Gluten free chocolate chip muffins are healthy, soft and fluffy! Applesauce makes these dairy free muffins delicious and moist!
Who Doesn’t Love Gluten Free Chocolate Chip Muffins?
Muffins are one of the easiest breakfast recipes you can make! My kids absolutely adore muffins so I tend to make a lot to freeze.
This fluffy moist muffin is even better than the typical bakery style chocolate chip muffins you may be used to! With zero refined sugar, these gluten free chocolate chip muffins use better (and less!) ingredients.
I used Greek yogurt to make this a healthy muffin recipe with protein – and who doesn’t like a little extra protein in the morning? If you are dairy free you can swap out Greek yogurt for almond milk yogurt, coconut yogurt or cashew milk yogurt.
Check out the notes section below for a few variations of this classic healthy muffin recipe.
Ingredients – What You Need To Make Bakery Style Muffins
Here are the ingredients you’ll need:
Dry Ingredients:
- gluten free flour – I recommend either Bob’s Red Mill gluten free 1-1 baking flour or King Arthur flour gluten free all purpose flour. Both measure at one-for-one compared to all purpose flour and provide a great texture for gluten free muffins.
- baking soda + salt
Wet Ingredients:
- coconut sugar – coconut sugar is a delicious natural sugar used for baking. You can also use raw honey or maple syrup if you prefer banana bread with no sugar.
- dairy free or greek yogurt – I used Trader Joe’s Greek Yogurt for this recipe. If dairy is an issue for you, I recommend using Forager Cashewmilk yogurt.
- eggs
- coconut oil
- vanilla extract
- applesauce or almond milk (not shown): If the dough seems too dry, add in either applesauce or almond milk. I added in ⅔ cup applesauce and it worked well. Start with a ¼ cup of whichever you decide and add to get a nice moist dough.
🔪 Instructions – How To Make Muffins Gluten Free
Here is how you make it:
1. Combine the coconut oil + sugar. Mix these two together until well incorporated. Use either a stand mixer or hand mixer.
2. Eggs. Mix in the eggs, one at a time until fully incorporated.
3. Yogurt + Vanilla. Add in these to wet ingredients and mix well.
4. Applesauce or Milk. Mix in ⅓ cup of applesauce or milk. You will add in the other ⅓ later if batter is too dry.
5. Dry Ingredients. Mix or sift together the gluten free flour, baking soda and salt.
6. Dry into Wet. Add the dry ingredients to the bowl of wet ingredients in three parts, mixing slowly each time.
7. Adjust Batter + Add Chocolate Chips: If the batter seems to dry, add in either more applesauce or almond milk, starting with a bit and adding until you get a nice moist (but not wet) dough consistency. Fold in chocolate chips
8. Into the oven! Line a muffin tin with silicone muffin liners and spray them with coconut oil spray. Scoop the batter into the liners with a cookie scoop and place in the oven.
💭 Helpful Tips for Making Healthy Muffins
Customization ideas for muffins:
- Add 1-2 tablespoon cacao powder for chocolate muffins with chocolate chips.
- Sneak in some extra veggies by adding in grated zucchini. You may need to reduce the amount of liquid (applesauce or milk) if you add in zucchini.
- Swap out applesauce for mashed banana to make a gluten free banana chocolate muffin.
- Bake in a bread pan for 50-60 minutes at 350F to make gluten free chocolate chip bread.
The Tools I Use to Make Baking Easier:
- large ice cream scoop – this helps to make sure all of your muffins are standard in size
- silicone muffin liners – much easier to use and less wasteful than traditional muffin liners
Baking tips for Baking the Best Muffins:
What temperature should I bake muffins at? I like to start my muffins at 425F for 5 minutes and then finish them for 20 or so minutes at 350F. I’ve found this helps them to be fluffier!
What is the secret to making moist muffins? My secret for moist muffins is yogurt! I add either Greek yogurt or dairy free yogurt to all of my muffins and breads and it always yields delicious moist muffins.
Do I need baking powder for muffins? I use baking soda in all of my muffin recipes and it works well! Baking soda has quadruple the power of baking powder so be sure to convert measurements appropriately before swapping.
Other Healthy Muffin Recipes You’ll Love!
Here are a few other healthy muffin recipes that you will love!
- Healthy Double Chocolate Zucchini Muffins
- Pumpkin Muffin Recipe
- Paleo Banana Muffins
- Pumpkin Zucchini Muffins
- Blueberry Muffins with Crumb Topping
- Spinach Feta Egg Muffins
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📋 Gluten Free Chocolate Chip Muffin Recipe
Gluten Free Chocolate Chip Muffins
Ingredients
- 2 cups gluten free flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut sugar
- ½ cup coconut oil softened
- ⅔ cup unsweetened applesauce or almond milk divided
- ¾ cup dairy free or vanilla greek yogurt
- 2 eggs
- ¾ cup chocolate chips
Instructions
- Preheat oven to 425F. Add coconut sugar and coconut oil to a stand mixer bowl or large bowl. Mix until well incorporated.
- Add in the eggs, one at a time until fully incorporated. Add in yogurt and vanilla extract to wet ingredients and mix well.
- Add in ⅓ cup of applesauce or milk. You will add in the other ⅓ later if batter is too dry.
- In a separate bowl, mix or sift together the gluten free flour, baking soda and salt. Add the dry ingredients to the bowl of wet ingredients in three parts, mixing slowly each time.
- If the batter seems to dry, add in either more applesauce or almond milk, starting with a bit and adding until you get a nice moist (but not wet) dough consistency. Fold in chocolate chips.
- Line a muffin tin with silicone muffin liners and spray them with coconut oil spray. Scoop the batter into the liners with a cookie scoop and place in the oven.
- Bake muffins at 425F for 5 minutes. Reduce heat to 350F and bake for an additional 20-25 minutes or until a toothpick comes out clean.
Notes
- Add 1-2 tablespoon cacao powder for chocolate muffins with chocolate chips.
- Sneak in some extra veggies by adding in grated zucchini. You may need to reduce the amount of liquid (applesauce or milk) if you add in zucchini.
- Swap out applesauce for mashed banana to make a gluten free banana chocolate muffin.
- Bake in a bread pan for 50-60 minutes at 350F to make gluten free chocolate chip bread.
- large ice cream scoop - this helps to make sure all of your muffins are standard in size
- silicone muffin liners - much easier to use and less wasteful than traditional muffin liners
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