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Gluten Free Chocolate Chip Muffins (Keto)
When you have a muffin to grab in the morning, you are off to a great start!
I love having Gluten Free Chocolate Chip Muffins ready to go when my kids want a snack, or to tide them over while breakfast gets made.
Our whole family enjoys snacking muffins anytime.
It is even better when they are healthy chocolate chip muffins!
These are gluten free since our family has a gluten intolerance.
Gluten-free baking has allowed us to enjoy our favorite baked goods without missing out!
I have made quite a few gluten-free muffins already like: Gluten Free Blueberry Muffins, Gluten-Free Pumpkin Muffins, Gluten-Free Chocolate Muffins, and Gluten Free Raspberry Muffins.
I have not shown you this gluten-free muffin recipe that is my family’s favorite…..Gluten-Free Chocolate Chip Muffins.
It is an easy recipe that even a novice baker can achieve with wholesome ingredients.
A great way to measure chocolate chips is with your heart because you can never have enough chocolate chips in a muffin!
Each bite has a melty chocolate bit that goes great with the coconut flour base!
There is no need for a gluten free all purpose flour with this recipe, just simple ingredients that include coconut flour and sugar free chocolate chips!
The best combination of ingredients for gluten free baking yield the best fluffy muffins!
I do not use any xanthan gum in this recipe as it is not needed.
The best part is that this recipe is for a small batch but it can be doubled easily without any recipe adjustments.
If you double the recipe you will need a 12-cup muffin pan.
There is no better way to be prepared for a snack than if you have them already prepped to go!
It will help you pass up the bakery-style muffins at the grocery store if you know you have these on hand!
You will be pleasantly surprised how these muffins will dome just like bakery-style chocolate chip muffins!
What will I need to make these muffins?
Start by gathering your dry ingredients so you can sift or whisk them together.
You will need:
- Coconut flour (Bob’s Red Mill is my favorite as it is good quality)
- Baking soda as the leavening agent (not baking powder as this usually has corn starch in it)
- Sea Salt
- Stevia
Now gather your wet ingredients and make sure you set them out to be at room temperature.
You will need:
- Avocado oil or liquid vegetable oil like melted coconut oil or olive oil
- Large eggs
- Heavy Cream or Coconut cream(the thick part of canned coconut milk)
- Keto Maple Syrup
- Apple Cider Vinegar
- Vanilla Extract
Preheat your oven to 425F and prepare your muffin tin with paper liners or greasing very well. Set aside.
Baking at a higher temperature than the usual 350F lends to a higher rise without extra leavening ingredients.
Start the recipe by whisking all of the dry ingredients in a large mixing bowl and then set aside.
Next you will whisk together the wet ingredients in a medium bowl. it is important that you mix it until smooth.
Now add the wet ingredients to the flour mixture and whisk until smooth.
Don’t worry about over mixing the muffin batter, as coconut flour is not finicky like a gluten-free flour blend would be to extra mixing.
Now you will fold in the coconut flour dusted sugar free chocolate chips gently with a rubber spatula right before scooping into the muffin liners.
Fill the muffin cups 2/3 full. This will create a nice rise and domed muffin top just like bakery style muffins!
Bake for 20 minutes.
I recommend checking it a few minutes before the time is up as your oven temperature may vary on how hot it is from my oven.
You can use a cake tester or toothpick to see that there are no crumbs left when poked in the center of a muffin. You can also test my gently pressing the middle and if it springs back, then they are done.
Now let them cool only for a minute in the pan and immediately remove to a cooling rack. This will prevent them from continuing to cook in the pan.
My favorite to top them is with some melted butter while its still hot, if you are a butter person!
I love how the tender muffins just melt in your mouth!
It is truly hard to have only one!
- You can jazz these up by adding in some sugar free peanut butter chips or white chocolate chips!
- There is no substitute for coconut flour. You can find my other recipes using almond flour if you do not have coconut flour.
- My favorite sugar free chocolate chips are dark chocolate chips! They lend a very rich flavor to these gluten free chocolate chip muffins!
- If you do not have apple cider vinegar, you can easily use lemon juice in its place without any issues.
- You could use melted unsalted butter instead of the liquid oil. It may make the muffins more cakey versus tender crumbed though.
- I have never tried an egg replacement or flax eggs in this recipe because eggs are needed for structure. Find an almond flour recipe instead.
- If you want to try a different sweetener other than stevia like coconut sugar, or brown sugar, stick to using a 1/4 measuring cup at most. Remember it can also change the texture of the muffin.
- You can try replacing the oil with 1 mashed banana if you are not watching your carbs, to make gluten free banana chocolate chip muffins!
Don’t forget to PIN this gluten free chocolate chip muffin recipe to save for later!
You could always click print in the recipe card and print for later!
Gluten Free Chocolate Chip Muffins (Keto)
Equipment
- muffin tin
- muffin liners
Ingredients
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp stevia
- 1/4 cup avocado oil or oil liquid; at room temperature
- 4 large eggs; room temperature
- 3 tbsp heavy cream or coconut cream for dairy free
- 1/2 cup keto maple syrup
- 1/2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup sugar free chocolate chips tossed in 1 tbsp coconut flour
Instructions
- Preheat oven to 425F.
- Line your muffin tin with 6 liners or grease well.
- In a large bowl, mix coconut flour, baking soda, salt and stevia until fine without clumps. Set aside.
- In a medium bowl mix oil, eggs, heavy cream or coconut cream, keto maple syrup, apple cider vinegar and vanilla until uniform.
- Add wet ingredients to the dry ingredients and whisk until smooth.
- Mix your chocolate chips in a small bowl with 1 tbsp coconut flour. This helps them from sinking to the bottom of the muffin tin.
- Now fold them into the batter.
- Scoop into muffin cups and fill 2/3 full. This will give a domed top like the bakery variety muffins.
- Bake 20 minutes in a 425F oven.
- Pull from muffin tin to cool.
- Keeps up to 5 days in the fridge.
- This recipe does well to double it if you would like to make a full dozen. I recommend doing this in batches though so you can have room around each muffin to help it rise.
Notes
You can keep these gluten free chocolate chip muffins up to 5 days on the counter in an airtight container.
Store in the fridge up to 7 days.
You can freeze them also! Just flash freeze on a baking sheet.
Space them out onto a baking sheet, freeze for 2 hours, then wrap individually with plastic wrap.
After you have wrapped each one to prevent freezer burn, then transfer all wrapped muffins into a large freezer bag.
To eat, just thaw overnight in the fridge or in the oven at 300F for 8 minutes from frozen.
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Try my other recipes using chocolate chips
Easy Gluten Free Low Carb Carmelita Bars Recipe
Keto Healthy Double Chocolate Muffins
[…] It features real sugar free chocolate chips, and would be amazing on top of my Gluten Free Chocolate Chip Muffins! […]