Gluten Free Chocolate Chip Muffins

Perfectly moist and easy to make gluten free chocolate chip muffins. A beautiful texture and loaded with chocolate chunks and no refined sugar!

Here's the deal when it comes to gluten free baking. You don't want to bake something and it taste "gluten free".

My goal when baking gluten free is to create a recipe you can take with you to a work potluck and no one will be the wiser they are gluten free. And you can be as happy as a kitten you have something to eat at the work potluck.

These gluten free chocolate chunk muffins meet all of the said criteria. They are lick your fingers and the muffin wrapper amazing just like a happy little kitten.

Jump to:

• Ingredients and Substitutions
• Expert Tips and Storing
• Gluten Free Chocolate Chip Muffins

Ingredients and Substitutions

These gluten free chocolate chip muffins have a super simple ingredient list of common ingredients found in a gluten free kitchen. Here is what you are going to need:

• all purpose gluten free flour without xanthan gum
• xanthan gum (see note below)
• coconut sugar
• butter
• salt, baking powder
• canned coconut milk or your favorite milk product
• vanilla
• eggs
• chocolate chunks (or chips)

Substitution

All purpose gluten free flour- I would not substitute the flour in these muffins. If you do, you can expect a different texture and crumb. In fact they may end up gummy if you aren't careful.

xanthan gum- I need to share with you that I was FOREVER against the buying another ingredient for baking gluten free. And the price of xanthan gum didn't help persuade me either. But I finally broke down this month and bought some.

It is WORTH it friends. The texture of using it is completely different than using a flour that already has it in it. So don't skip this, and know that the bag will last forever.

coconut sugar- You can sub in regular sugar if you prefer. During testing I used regular cane sugar the first batch, and I liked the color and taste of the coconut sugar better. I would weight the sugar when subbing and be sure to use 4 ounces of whatever sugar you try to sub in as each sugar is going to weigh a different amount.

butter- I do not recommend substituting the oil, unless your OK with them turning out different than intended. I tried the first batch with olive oil. They were OK, but nothing special.

canned coconut milk- you can substitute any dairy or non dairy milk you have on hand. I like using canned coconut milk for the fat and flavor, but you won't taste the coconut.

Expert Tips and Storing

Tips

• I strongly encourage you to weigh your ingredients when you can. This will produce the best most consistent results. If you can't weigh your flour, use the spoon and level method. Do NOT scoop your measuring cup into the flour.
• I prefer to use parchment cupcake liners like these Paper Chef Parchment Muffin Liners they are a guaranteed way to make sure your muffins don't stick to anything!
• If you use a different sugar, expect them to be a different color than the ones I have made. Coconut sugar makes your baked goods a different color.
• Use room temperature ingredients for the best results
• Let your batter sit if you can, for about 15 minutes before dividing among the muffin tins. I find the consistency just turns out better when the gluten free batter sits.

Storage

• Room Temperature- in a sealed container for 3 days
• In the fridge- in a sealed container 5-7 days
• In the freezer- in a sealed freezer safe container for at least a month if not longer.

Be sure to let your muffins come to room temperature before storing.

I tend to freeze my muffins because they are easy to thaw quickly as needed. Especially rushed school mornings!

Let's get social!

Are we friends on IG yet? Because we totally should be. Find me on IG and don't forget to tag me in your creations so I can share them!

Print

Craving more?

Want more baked goods for breakfast? Try this Paleo Chocolate Chip Cookie Bread next!

Recipe ratio's inspired by "Basic Quick Batter- in Ratio-by Michael Ruhlman