When I was young my mother rarely baked, so it’s funny that I became a food blogger who primarily bakes. The one treat she did make for my sisters and me were mini chocolate chip muffins from a box. Sometimes boxed treats are the most comforting, and those tiny muffins hold a special place in my heart. They inspired these Gluten Free Mini Chocolate Chip Muffins.
I like to make recipes a bit healthier when I can, so I gave these mini muffins a nutritious twist: gluten free. Using a blend of oat flour and almond flour, these mini chocolate chip muffins remain light and fluffy despite being gluten free. They melt in your mouth—one (or five) disappears quickly, which is why I had none left by the time I finished photographing them!
What you need for these Gluten Free Mini Chocolate Chip Muffins?
These muffins are completely gluten free and rely on a favorite flour combination: oat flour and almond flour. I’ve also made a few simple, healthier swaps to keep them moist and flavorful while staying easy to prepare.
- Butter: I use butter for its rich flavor. It makes treats taste irresistible and I don’t shy away from it.
- Applesauce: Applesauce replaces some of the butter or oil to reduce fat while adding moisture and natural sweetness.
- Coconut Sugar: A refined-sugar-free sweetener that gives great taste and texture.
- Oat Flour: Oat flour creates a light, fluffy crumb. I make mine by blending oats until fine, or you can buy it—just choose certified gluten free if needed.
- Almond Flour: Almond flour pairs beautifully with oat flour for melt-in-your-mouth texture. I often buy it in bulk.
- Chocolate Chips: Use dairy-free chips or your preferred variety.
- Egg: Provides structure and moisture.
- Vanilla Extract & Salt: For flavor, and baking soda for lift.
How to make these Gluten Free Mini Chocolate Chip Muffins!
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the softened butter, applesauce, coconut sugar, egg, and vanilla extract until smooth.
- Add the almond flour, oat flour, baking soda, and a pinch of salt. Mix until evenly combined.
- Fold in the chocolate chips.
- Grease or line a mini muffin tin. Spoon about 1 tablespoon of batter into each cup. This batch yields about 16 mini muffins.
- Top each muffin with a few extra chocolate chips, if desired.
- Bake for about 13 minutes, or until the tops are set and lightly golden.
- Allow muffins to cool before removing from the tin, then enjoy.
Check out some of my other similar recipes!
- Pumpkin Muffins
- Chocolate Chip Zucchini Bread
- Sweet Potato Chocolate Chip Muffins
- Healthy Chocolate Chip Cookies
Connect with me!
If you try these Gluten Free Mini Chocolate Chip Muffins or any of my recipes, I’d love to see your recreations. Tag me @wellnessbykay on Instagram so I can share your photos and enjoy what you made!
Gluten Free Mini Chocolate Chip Muffins
- Author: Kayla Berman
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 minutes
- Yield: 16 Mini Muffins
- Category: Muffins
- Method: Baked
- Cuisine: American
Description
Gluten Free Mini Chocolate Chip Muffins are a crowd-pleasing treat for kids and adults. Made with oat flour and almond flour, these bites stay fluffy and moist. They’re quick to prepare and feature simple, healthier ingredient swaps, making them an excellent addition to any recipe rotation.
Ingredients
- 1/4 cup butter, softened
- 1/3 cup applesauce
- 1 egg
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1/2 tsp baking soda
- 1/4 cup chocolate chips
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the softened butter, applesauce, coconut sugar, egg, and vanilla extract until smooth.
- Add the almond flour, oat flour, baking soda, and salt. Mix until evenly combined.
- Fold in the chocolate chips.
- Grease or line a mini muffin tin and add about 1 tablespoon of batter to each cup (about 16 muffins).
- Top with extra chocolate chips if desired.
- Bake for about 13 minutes, until tops are set.
- Let cool before removing from the tin and enjoy.