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side view of 3 stacked mini chocolate chip muffins

Gluten-free Mini Chocolate Chip Muffins

Course Breakfast, Snack
Keyword chocolate chips, gluten-free, muffins
Prep Time 10 minutes
Cook Time 15 minutes
Servings 24 mini muffins
Calories 69kcal


  • 1 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
  • 3/4 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 15-17 minutes, or until edges are lightly golden brown.
  • Enjoy!


  • 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. 


Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 21mg | Fiber: 1g | Sugar: 4g | Vitamin A: 24IU | Calcium: 33mg | Iron: 1mg