Gluten Free Chocolate Chip Muffins

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 MOTW (Muffin of the Week) wagon this week, but I’ve got a new recipe for you today!

In case you’re still catching up, we have been having Muffin of the Week February on Ohezu.

I have a son Crosby who is 18 months old.

He is the light of my life and also the world’s worst eater which stresses me to no end.

He loves homemade muffins and breads, so I decided to create a new muffin every week of February in the hopes that he would eat more food.

So far it’s worked out pretty well!

Today’s recipe is gluten free and dairy free chocolate chip muffins.

They’re super light and soft and so delicious!

Naturally dairy free chocolate chip muffins made with oat flour, coconut flour, almond milk, and coconut oil. Coconut oil and almond milk make these super soft without the use of any dairy.

I love baking things gluten free, but I do have one rule: that they must use easy to find and inexpensive gluten free flours.

I feel so bad for those who are gluten free and feel like they have to buy all the expensive gf flour blends marketed as “the best.”

That’s why most of my gluten free recipes, like my gluten free carrot cake and my gluten free oatmeal chocolate chip cookies, use a combination of oat flour and coconut flour.

Oat flour can be made at home by just grinding up old fashioned rolled oats, or purchased at the store.

Coconut flour is super affordable and also easily available to purchase.

I first discovered this winning combination when I made my Gluten Free Chocolate Mug Cake years ago.

Since then, these two flours have been my gluten free go to’s.

I was a little nervous that these wouldn’t turn out, but I was pleasantly surprised!

These are everything I hoped they would be and so soft, yet dense.

Crosby LOVED them and ate almost a whole muffin his tiny little self.

These are just the right amount of sweet without being too sweet, making them a great breakfast or snack option.

If you missed my other muffin of the week posts, be sure to check out the recipes below!

• gluten free carrot cake
• gluten free oatmeal chocolate chip cookies
• Gluten Free Chocolate Mug Cake

More healthy muffin recipes

• Healthy Blueberry Muffins
• Healthy Chocolate Muffins
• Oatmeal Chocolate Chip Cookie Muffins

Notes

Batter will be thick, this is normal! Use a spoon to shape the muffins as they will not change shape much from how you put them in

Nutrition

• Calories: 223kcal
• Carbohydrates: 23g
• Protein: 3g
• Fat: 14g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Trans Fat: 0.003g
• Cholesterol: 27mg
• Sodium: 144mg
• Potassium: 66mg
• Fiber: 3g
• Sugar: 13g
• Vitamin A: 40IU
• Calcium: 68mg
• Iron: 1mg