Gluten free chocolate chip muffins made using oat flour and coconut flour. Light and fluffy muffins made gluten free with simple ingredients!
I’m a little late to the Muffin of the Week series this week, but I have a new recipe to share: a batch of naturally dairy free and gluten free chocolate chip muffins. These muffins are soft and satisfying, made with simple pantry flours and naturally sweetened so they work well for breakfast or a snack.
I bake a lot for my family and my toddler Crosby—he’s 18 months old and notoriously picky. I decided to try a new muffin every week of February in the hopes of finding something he would love. So far the experiment has been a big success: homemade muffins and breads are the one thing he reliably eats, and this chocolate chip muffin was a definite winner. He ate almost a whole muffin on his own.
The recipe uses oat flour and coconut flour as the base. I prefer these two flours because they are widely available, inexpensive, and easy to work with. Oat flour can be made at home by grinding rolled oats in a food processor or blender, or it can be bought ready-made. Coconut flour is affordable and keeps well. Together they create a nice texture that is soft but slightly dense, giving the muffins a good structure without needing expensive gluten-free flour blends.
For fat and moisture, melted coconut oil is used, and unsweetened vanilla almond milk keeps the batter dairy free. Eggs help bind the batter while pure maple syrup adds natural sweetness and a subtle caramel note. Dairy free chocolate chips fold into the batter and melt into little pockets of chocolate in every bite.
Gluten Free Chocolate Chip Muffins
These muffins are naturally dairy free and gluten free, made with oat flour, coconut flour, almond milk, and coconut oil. The texture is tender and soft, with just the right amount of sweetness. They make a tasty breakfast treat or a portable snack for kids and adults alike.
Tips: the batter will be thick because coconut flour absorbs a lot of moisture—this is normal. Press the batter into the muffin cups so the muffins hold their shape while baking. If you want a sweeter top, sprinkle a few extra chocolate chips on each muffin before baking.
Why this flour combination
Oat flour provides a mild, slightly sweet flavor and tender crumb, while coconut flour helps absorb liquid and keep the muffins light without being crumbly. Using both flours together gives a better result than using either one by itself. This combination is economical and works well for many gluten free baked goods.
More healthy muffin ideas
- Healthy Blueberry Muffins
- Healthy Chocolate Banana Muffins
- Oatmeal Chocolate Chip Cookie Muffins
Gluten Free Chocolate Chip Muffins
Author: Joy Shull
Naturally dairy free gluten free chocolate chip muffins made using simple flours and healthy ingredients like coconut oil and pure maple syrup to sweeten.
Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 12
Ingredients
- 2/3 cup gluten free oat flour
- 1/2 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup pure maple syrup
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup dairy free chocolate chips
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with parchment paper muffin liners or grease the cups.
- Whisk together the oat flour, coconut flour, salt, baking soda, and baking powder in a bowl and set aside.
- In a separate bowl, whisk the melted coconut oil, almond milk, vanilla extract, eggs, and maple syrup until well combined.
- Add the dry ingredients to the wet ingredients and mix gently with a rubber spatula until just combined. The batter will be thick—this is normal.
- Fold in the dairy free chocolate chips.
- Distribute the batter into 12 muffin cups. Use a spoon to press the batter down and shape each muffin as needed. If desired, sprinkle a few extra chocolate chips on top of each muffin.
- Bake at 350°F for 17–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Batter will be thick; this is normal with coconut flour. Shape the muffins in the pan because they will not spread much while baking. Store cooled muffins in an airtight container at room temperature for 2–3 days or refrigerate for longer storage. Reheat briefly before serving if desired.
Nutrition (per muffin)
Calories: 223 kcal, Carbohydrates: 23 g, Protein: 3 g, Fat: 14 g, Saturated Fat: 11 g, Fiber: 3 g, Sugar: 13 g, Sodium: 144 mg
These muffins are a simple, family-friendly gluten free treat that don’t require specialty flour blends. They rely on everyday ingredients that are easy to find and keep in the pantry. Whether you need a quick breakfast, a lunchbox addition, or an afternoon pick-me-up, these dairy free chocolate chip muffins are an easy recipe to make again and again.