Gluten-free Mini Chocolate Chip Muffins (dairy free)
These easy gluten-free mini chocolate chip muffins are made with wholesome ingredients and are much healthier than store bought. Soft, fluffy and seriously delicious... perfect for an afternoon treat or adding in kids' lunches.
Preheat oven to 350 degrees F 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 add the remaining ingredients, with exception of chocolate chips. Whisk the wet ingredients together first and then mix fully with the dry ingredients.
Lightly fold in the chocolate chips.
Evenly divide the batter between the 24 mini muffin cups (each muffin cup should be about ¾ full).
Bake for 15-17 minutes, or until edges are lightly golden brown.
Allow to cool slightly before removing from muffin tin. Enjoy!
Notes
Oat flour is naturally gluten free, but can become cross contaminated during processing. Use certified gluten-free oat flour if you need to guarantee no gluten is present.
Using room temp maple syrup and milk will help the coconut oil from solidifying again when it's mixed in with the other ingredients.
We've used blueberries instead of chocolate chips and it's just as good. Sub ½ cup sliced blueberries for the chocolate chips.