These gluten free chocolate chip muffins are light, fluffy and taste like they're fresh from a bakery! They're dairy free friendly, made in one bowl and perfect for a mid-afternoon snack!
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with 12 liners and set aside.
In a large mixing bowl, whisk together all wet ingredients until smooth. If you're using coconut oil over butter, it really helps to use all room temperature ingredients so they don't cause the coconut oil to harden.
Add in all dry ingredients aside from the chocolate and whisk until smooth. The batter will be fairly thick.
Fold in the chocolate chips.
Scoop the batter into the lined muffin tray and fill to the top. Filling to the top helps ensure those big round muffin tops!
Top each with a few additional chocolate chips.
Bake for 18-22 minutes or until a toothpick comes out clean.
Remove from the oven and let cool for 10 minutes, then remove from the tray and transfer to a wire rack to finish cooling. Enjoy!
Notes
You can easily sub coconut sugar for the brown sugar, but the muffins will be darker and the texture won't be quite as fluffy.