Gluten Free Chocolate Muffins

These gluten free chocolate muffins are moist, tender, with a rich chocolate flavor. They’re made with simple ingredients like oat flour, almond flour, eggs and maple syrup. Perfect for an afternoon pick me up!

Gluten free chocolate muffins are such a staple recipe, I don’t know why it’s taken me so long to get this recipe up on the blog!

This recipe is rich and fudgy while still being light and fluffy, can be made vegan and refined sugar free! They come together in just about 30 minutes and are perfect for a healthy dessert or snack.

Thanks to the eggs and generous amount of baking powder, these muffins are very light, fluffy and not at all dense like some gluten free muffins. The maple syrup, milk and butter keep them nice and moist without a density.

If you love this recipe, try my protein banana muffins or chocolate banana muffins next!

Why you’ll love this recipe

• Easy to make- one bowl!
• Dairy free friendly
• Simple ingredients

Key ingredients & swaps

ALMOND FLOUR. I love baking with almond flour because it creates such a moist texture thanks to the high fat content. If you prefer a nut free option, you can swap with oat flour, but I would subtract a few minutes of bake time.

OAT FLOUR. Oat flour is naturally gluten free, but be sure to use a certified gluten free oat flour if you have celiac.

CORNSTARCH. Cornstarch will help absorb excess moisture and bind all ingredients together. You can swap for arrowroot or tapioca.

COCOA. Essential for making these gluten free chocolate muffins! Plus the addition of chocolate chips, these are going to be rich and delicious.

BUTTER. I like butter for a richer flavor, but you can swap for coconut oil if you prefer. I suggest refined coconut oil so there is no coconut flavor.

EGGS. Two eggs will help bind all ingredients together. I have not tried a vegan sub, but you can try flax eggs or a store bought egg replacer.

MILK. I used almond milk because that’s what I usually have on hand, but anything goes here!

SUGAR. A mix of granulated sugar and maple syrup will sweeten these right up! I use white sugar, but you can use brown or coconut as well.

How to make gluten free chocolate muffins

Preheat the oven to 350 Fahrenheit. Line a 12 cavity muffin tin with liners and set aside.

In a mixing bowl, whisk together all wet ingredients until combined.

Whisk in the dry ingredients, making sure to spoon and level the flours, but leave aside the chocolate chips for now.

Whisk until smooth. Fold in the chocolate chips.

Scoop the batter into the prepared muffin tin, filling each about 3/4 of the way up. Top with additional chocolate chips if desired.

Bake for 22-28 minutes or until a toothpick comes out clean. Mine are usually perfect around 25 minutes, but all ovens are different. Let cool, then enjoy!

How to store and freeze

To store: Once prepared, these gluten free chocolate muffins muffins will keep at room temperature for 3-5 days. I like to store them in a container or a ziplock bag to keep them moist.

To freeze: I have not tried freezing them, but I do think that would work well! Be sure to let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month.

To reheat: If frozen, let the muffins defrost in the fridge, then reheat until warm through the center at 300. If they were simply in the fridge or at room temp, just pop in the microwave for a few seconds to warm them up!

Tips for perfect muffins

Use room temperature ingredients. Because we are using butter in this recipe, I suggest ensuring all wet ingredients are at room temperature so the melted butter doesn’t harden when it comes into contact with the other wet ingredients.

Keep an eye on bake time. Gluten free baked goods can very easily over bake or under bake. Over-baking can lead to a dry muffin, whereas under-baking will prevent the structure from forming and they can collapse when they cool.

More snack recipes you’ll love!

• Mini Chocolate Chip Muffins
• Vegan Protein Bars
• Protein Chocolate Chip Cookies
• Gluten Free Banana Bread

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