Grab-and-go breakfasts are the solution to busy weekday mornings. The Gluten Free Mini Chocolate Chip Muffins Recipe is easy to make and eat on the way out the door! Mini muffins are perfect for little hands and adult hands… we won’t tell if you eat a couple or five.
The mini muffin recipe is sweet enough but not too sweet, like a donut. It pairs perfectly with your first cup of coffee or bedtime snack on your way to tuck in for the night. The mini chocolate chips give the perfect amount of chocolate. Make these mini bakery style muffins with simple ingredients today!
Skip the pre-packaged grocery store version, those boxed ones with all the little bags of mini muffins, with a mile-long list of ingredients. Use this version with simple ingredients you can pronounce, and you know when they were made. It is a great way to keep everyone in your family happy, and the best part, it is a gluten free version for anyone who cannot tolerate gluten or has celiac disease. Everyone can enjoy gluten free mini chocolate chip muffins!
- Neutral-Flavored Oil - Options include vegetable oil, canola oil, or avocado oil. You could also do half melted butter and half neutral oil if you want that butter flavor.
- Granulated White Sugar - Use white granulated sugar.
- Brown Sugar - Light or dark brown sugar will work. If you use dark, know that your muffins will be darker.
- Eggs - Holding everything together.
- Sour Cream- Add some tang and creaminess to your muffin batter.
- Vanilla Extract - The best extract option!
- Gluten Free Flour - Bob’s Red Mill Gluten Free Flour-the blue bag is my favorite gluten-free flour blend. If you love King Arthur, use that. A sweet rice flour with xanthan gum listed in the ingredients is what I love to use for gluten free baking.
- Baking Powder - Helping the muffins rise.
- Baking Soda - Same as baking powder, making sure those muffins rise up.
- Salt - bringing out all the flavors.
- Mini Chocolate Chips - Mini chocolate chips for mini muffins!
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
In a large mixing bowl, whisk together the wet ingredients: oil, sugars, eggs, sour cream, and vanilla.
Add the dry ingredients: flour, baking powder, baking soda, salt, and chocolate chips. Resist the urge to overmix. Leave the stand mixer and hand mixer put away. An overworked batter becomes dry and tough and creates dense muffins. Mix the muffin batter until no streaks of flour remain. It is ok if there are lumps.
Add the mini chocolate chips.
Spray a mini muffin pan with non-stick spray, or use muffin paper liners. Place one tablespoon of muffin batter in each muffin cup.
Bake in a 350 degree F oven for 15-20 minutes or until the top of the muffins spring back, indicating they are done. Allow to rest for five minutes, and then remove to a cooling rack and allow them to cool completely.
- Flour - Don’t need gluten free muffins. Substitute all-purpose flour for the exact same amount the recipe calls for.
- Chocolate Chips - Substitute the chocolate chips for white chocolate chips, dark chocolate chips, or even peanut butter chips! So many flavor combinations!
- Oil - If you like the flavor of coconut oil, use melted coconut oil. Want to use melted butter? Use half butter and half neutral oil.
- Dairy Free - Use almond milk instead of sour cream and dairy-free chocolate chips.
- Egg Free - Replace the eggs with a flax egg.
- Lactose Free - Use lactose free sour cream if you need a lactose free recipe.
Gluten free mini chocolate chip muffins will last in an airtight container for 3-4 days. Make a double batch, freeze them in a freezer-friendly container, and take them out the night before you want to eat them. Make sure they are defrosted before eating. Frozen muffins are not as good as frozen cookies.
For those busy school mornings, I would freeze three of them in a snack-size ziploc bag, and put them all in the larger gallon size freezer bag. Then take out from the freezer what I know my kids will eat in the morning and give them the defrosted muffins and a banana while they run out the door. The kids are happy, and mom is happy!
Need additional easy on-the-go breakfast options? Gluten free breakfast sandwiches are a great option if you need something more substantial. Also, gluten free breakfast burritos are a simple heat-and-eat option too! Need another breakfast recipe with chocolate chips? Gluten free banana bread in mini loaf tins. Breakfast is the most important meal of the day! Make sure you give yourself lots of easy gluten free options!
Yes! You must increase the cooking time and monitor when they are done.
Gluten-free baking has a learning curve, which we all will learn quickly once you start baking with gluten free flour or almond flour. One of the things I learned right away is gluten free baking goods do not last as long as their gluten-filled counterparts. The freezer is your best friend when it comes to gluten free baked goods. Invest in some great airtight containers or freezer Ziploc bags.
Top the mini muffins with some peanut butter for a nutty, creamy option. Otherwise, Nutella adds a bit of hazelnut sweetness. Cannot do peanuts? Try almond butter! Need a fruity flavor, add a small dollop of freezer strawberry jam. To complete your breakfast, add a serving of fruit. Bananas or blueberries would be an excellent choice for a low FODMAPer. Serve the mini muffins alongside an egg bake!
Gluten Free Mini Chocolate Chip Muffins
- ½ cup Oil canola, avocado, vegetable, etc.
- ½ cup Sugar Granulated White
- ½ cup Brown Sugar - packed
- 2 Eggs
- ½ cup Sour Cream
- 1 teaspoon Vanilla Extract
- 2 cups Gluten Free Flour
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ cups Mini Chocolate Chips
- In a large bowl, whisk together the oil, sugars, eggs, sour cream, and vanilla.
- Add the flour, baking powder, baking soda, salt and chocolate chips. Resist the urge to mix. An overworked batter becomes dry and tough. Mix the muffin batter until not streaks of flour remain.
- Spray a mini muffin tin with non stick cooking spray or use muffin liners. Place one tablespoon of muffin batter in each muffin cup.
- Bake in a 350 degree F oven for 10-15 minutes or until the tops spring back, indicating they are done. Allow to rest for five minutes, and then remove to a cooling wire rack and allow them to cool completely.
- Store muffins in an airtight container for 3-4 days. Another option is to freeze completely cooled muffins in a freezer bag or freezer-friendly container—Defrost frozen muffins before eating.