These mini gluten free chocolate chip muffins bring joy to both kids and adults! They have just enough chocolate to feel like a treat. These mini muffins are tender, not too sweet and loved by everyone.
These mini muffins have a secret—they freeze beautifully. Skip the pre-packaged grocery store versions—you know, the boxed one with a mile-long list of ingredients—and make a version with simple ingredients you can pronounce. Keep the muffins in the freezer and defrost the night before.
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Why You’ll Love This Recipe
- Super Easy One Bowl Recipe
- Everyone Loves Mini-Sized
- Gluten Free and Easily adapted to Low FODMAP
Featured Ingredients
- Avocado Oil - Use a neutral oil. Avocado oil is one of our favorites. Additional options include vegetable oil or canola oil. If you want a butter flavor, you could also do half melted butter and half neutral oil.
- Granulated Sugar - Use white granulated sugar.
- Brown Sugar - Light or dark brown sugar will work. Dark brown sugar will result in darker-colored muffins.
- Eggs - Holding everything together.
- Sour Cream - Add some tang and creaminess to the muffin batter.
- Vanilla Extract - The best extract option!
- Gluten Free Flour - Bob’s Red Mill Gluten Free Flour in 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 - Brings 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 guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
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. It is okay if there are lumps.
Add the mini chocolate chips. Stir until combined with the muffin batter.
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 tops of the muffins spring back, indicating they are done. Allow them to rest for five minutes, then remove them to a cooling rack and allow them to cool completely.
Tips and Tricks
For those busy school mornings, freeze three muffins in a snack-size zip-top bag and put them all in the larger gallon-size freezer bag. Then, the night before, take out as many frozen muffins as you need. Enjoy the defrosted muffins and a banana while running out the door. The kids are happy, and Mom is happy!
Ingredient Swaps
- Flour - Don’t need gluten free muffins? Substitute all-purpose flour for the exact same amount in the recipe.
- 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-tasting oil, like avocado, canola, or vegetable.
Variations
- Dairy-Free Chocolate Chip Muffins: Use almond milk instead of sour cream and dairy-free chocolate chips.
- Low FODMAP Chocolate Chip Muffins: Use lactose-free sour cream and dairy-free chocolate chips if sensitive to lactose. Another low FODMAP option would be to use dark chocolate chips.
Storing and Freezing
Store: The muffins will last in an airtight container on the countertop for 3-4 days.
Freeze: 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 cooled. Warm muffins will leave condensation and will not freeze the best.
FAQs
Yes! You must increase the cooking time and monitor when they are done.
Meal Planning
Top the mini muffins with 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 and a piece of tater tot egg bake!
Additional On-The-Go Breakfast Recipes
Recipe
Gluten Free Chocolate Chip Muffins
Equipment
Ingredients
Wet Ingredients:
- ½ cup avocado oil or any neutral oil
- ½ cup white granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup sour cream full fat
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups gluten free flour like Bob’s Red Mill 1-to-1
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups mini chocolate chips
Instructions
- In a large bowl, whisk together the wet ingredients: oil, sugars, eggs, sour cream, and vanilla.
- Add the dry ingredients: gluten free 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 no streaks of flour remain.
- Spray a mini muffin tin with nonstick cooking spray, or use muffin liners. Place two tablespoons 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 overnight before eating.
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