Gluten-free Mini Chocolate Chip Muffins
Servings 24 mini muffins
- 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.
- 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