These easy gluten-free mini chocolate chip muffins are on a constant rotation on our weekly food prep menu. Made with real food ingredients, gluten-free, and refined sugar-free they are so much healthier for you than the “other guys” you can buy at the grocery store. These are perfect for freezing; grab for a quick breakfasts or throw in your littles’ lunches.
The prepackaged mini muffins (ya know, the other guys) you can get at the grocery store are loaded with unnecessary ingredients and additives. They have upwards of 35 ingredients in them… say what!? Most of which you wouldn’t be able to buy yourself. And wait for it…. 17 grams of sugar in one single serving package (I may have a panic attack right now). My cleaned up version of these mini muffins have about 3 grams of sugar per muffin. And we actually don’t really eat them much as a snack, but more with lunch or for breakfast and if that’s the case, my girls each eat 2-3 of them with fruits/veggies and a protein on the side.
These gluten-free mini chocolate chip muffins use a blend of gluten-free flour, almond flour, and oat flour. I have found that mixing up the flours in gluten-free baked goods helps to keep a light, fluffy consistency similar to gluten containing grains. If you don’t have all the flours this recipe calls for on hand you can easily use just a gluten-free blend, or even white whole wheat flour if you’re not gluten-free.
Not digging the chocolate chips?? I have made these with blueberries as well, and they are just as good. Actually, even better in my opinion, but my girls are on the chocolate kick lately so I thought I’d post this variation. But if you want, simply skip the chocolate chips and add in 1/2 cup sliced blueberries instead.
More Snack and Muffin Inspo
If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Gluten-free Mini Chocolate Chip Muffins
- 3/4 cup gluten-free flour blend
- 1/2 cup almond flour
- 1/4 cup oat flour certified gluten-free if needed
- 1 tsp. baking powder
- 1/4 tsp. fine sea salt
- 1/4 cup pure maple syrup room temp
- 1 egg
- 1/2 cup milk of choice
- 2 tbsp. coconut oil, melted
- 1 tsp. pure vanilla extract
- 1/3 cup mini chocolate chips
- Preheat oven to 350 and lightly grease a 24 cup mini muffin pan.
- In a large bowl, combine the flours, baking powder, and salt. Make a well in the center of the dry ingredients and the remaining ingredients (don't add chocolate chips yet). Whisk the wet ingredients together and then mix fully with the dry ingredients.
- Mix in the chocolate chips.
- Evenly divide batter between the 24 mini muffin cups (each muffin cup should be about 3/4 full).
- Bake for 14-16 minutes, or until edges are lightly golden brown.
- We’ve used blueberries instead of chocolate chips and it’s just as good. Sub 1/2 cup sliced blueberries for the chocolate chips.
- If you don’t have almond flour and oat flour on hand, you can use all gluten-free flour; I just like the combo of all mixed together.
- If not gluten-free, you can use all regular flour – I recommend white whole wheat flour.
- Keeping some of the wet ingredients at room temp (like I suggest with the maple syrup) will help the coconut oil from solidifying again when it’s mixed in with the other ingredients.