Gluten Free Chocolate Chip Muffins

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These bakery-style Gluten Free Chocolate Chip Muffins are fluffy, moist and very easy to make. They are the best quick breakfast or snack on the go!

Gluten free chocolate chips muffins on a silver wire rack on top of a stripped towel with a jar of milk behind them.

I love a good healthy muffin recipe and these Gluten Free Chocolate Chip Muffins are most definitely one of my new favourites. They come together quickly and easily and my kids love them. We are also obsessed with these Healthy Zucchini Muffins that are so good we make them all the time as well.

Why you will love these gluten free muffins

They are very easy to make in under 30 minutes
They come out so moist and fluffy
Perfect for a quick breakfast or snack
Kid-approved

Chocolate chip muffin sliced open on a brown specked plate with chocolate chips sprinkled on the plate.

How long will gluten free chocolate chip muffins last?

These muffins store great and will last for 3-4 days if stored in an airtight container on the counter. Which makes them great for meal prep.

You can also freeze these muffins wrapped in plastic and stored in a freezer-friendly container for up to 2 months. Simply defrost them overnight in the refrigerator when ready to eat.

How do you make sure gluten free muffins come out fluffy?

There are few tricks to making these healthy muffins come out nice and fluffy. First, the combination of the almond flour and gluten free all purpose flour definitely helps as well as whisking the flours together with a good amount of baking powder.

The eggs in this recipe act as a binder and also help keep these muffins nice and moist and fluffy. Lastly, making sure not to over mix the batter will yield great, fluffy muffins.

What you will need to make these healthy muffins

Three eggs in a brown, specked bowl, with a bowl of flour, bowl of mini chocolate chips, plate with a stick of butter, small bowl with maple syrup, bowl of vanilla, wooden spoon with baking powder and a small wooden spoon with salt in front of it. With labels of each ingredient above each item on a white surface.

How to make gluten free chocolate chip muffins

Mix up with wet ingredients.
Mix up the dry ingredients in a separate bowl.
Combine the wet and dry ingredients and fold in the chocolate chips
Divide the muffin batter evenly into a lined muffin pan.
Bake the muffins at 350 degrees F for 17-18 minutes.
Remove the muffins from the oven and press some more chocolate chips into the top of each muffin for that bakery-style look.

Two glass bowls with on filled with a flour mixture and the other fill with the wet ingredients for the muffins with a whisk with a wooden handle next to the bowl — Mix up the wet and dry ingredients

Round glass mixing bow filled with gluten free muffin batter with a bowl of chocolate chips behind it and a stripped linen in front of it — Mix up the wet and dry ingredients

Get full list of ingredients and recipe instructions in the recipe card below.

Tow rows of baked chocolate chip muffins with a bite taken out of one in the front on a wire rack on top of a white linen with more chocolate chips around it and a jug of milk behind it.

How to make bakery style chocolate chip muffins

To get that bakery-style look with these muffins you will want to make sure to fill the muffin cups to the very top with the batter so you get that nice muffin top when they bake.

Also, you want to press some more chocolate chips into the top of each muffin right after they bake. This is a little tedious but so worth it for that delicious bakery-style look and taste.

Expert tips for making perfect muffins every time

Mix the wet and dry ingredients separately then combine them. This will allow all of the ingredients to be mixed well before baking the muffins. This will also ensure you do not over mix the batter.
Use mini chocolate chips since the larger chocolate chips may sink when you bake the muffins.
Use a measuring cup or ice cream scoop to divide the batter between the lined muffin cups to ensure all of the muffins are the same size.
Let the muffins fully cool after baking so they do not stick to the muffin liners once you are ready to serve them.

3 chocolate chip muffins stacked on top of one another with a bite taken out of the top on and more muffins next to it.

How to serve these muffins

Serve them with a Crustless Ham and Broccoli Quiche or a Baked Veggie Frittata.

Enjoy them as a sweet breakfast snack alongside these Veggie Egg White Bites

Have them with this Simple Green Smoothie for an on-the-go breakfast.

More easy gluten free muffin recipes

Did you make this Gluten Free Chocolate Chip Muffin recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.