Posted Mar 03, 2019, Updated May 13, 2024 I have always had a soft spot for the Little Bites chocolate chip muffins. They are a nostalgic treat, and one bite transports me right back to my childhood. These gluten free chocolate chip muffins are reminiscent of those beloved childhood delicacies but are made with nutritious ingredients. These healthy chocolate chip muffins are grain-free and Paleo-friendly and can easily be made dairy-free. They’re mixed up in one bowl and come together from start to finish in 30 minutes. Plus they have the taste and texture of a bakery chocolate chip muffin!
Healthy Chocolate Chip Muffins: Ingredients and Substitutions
Coconut/Almond flour. I do not suggest changing the ratio/amount of flour in this recipe. There are no substitutes for coconut flour. Sugar. white sugar, brown sugar, organic cane sugar and coconut sugar are all great choices. Butter. Salted or unsalted butter works well in this gluten-free chocolate chip recipe (use grass-fed for Paleo baking). You can also substitute coconut oil or ghee for a dairy-free version. Almond Butter. Any nut or seed butter works well, my top suggestions are almond butter and cashew butter. Applesauce. mashed banana can be used in place of the applesauce.
How to Make Gluten-Free Chocolate Chip Muffins
Let’s discuss how to make paleo chocolate chip muffins, and don’t forget to watch the video. Begin by combining the almond butter and melted butter. Then, add thethe rest of the wet ingredients and mix well. Next add the dry ingredients to the wet ingredients and then stir to combine. Let the batter rest for 5 minutes. During this time, the coconut flour will soak up some moisture and the batter will thicken. After 5 minutes, stir in the chocolate chips.
Bake & Cool
Use a ¼ cup measuring scoop to fill each well of a greased standard muffin pan about ¾ of the way full. Bake the gluten free chocolate chip muffins for 20-25 minutes. You will know they are done when the tops are golden brown and spring back when touched, and a cake tester inserted in the center comes out with only a few crumbs. Let the healthy chocolate chip muffins cool in the muffin pan for 5-10 minutes. Carefully remove them and transfer to a wire cooling rack to cool the rest of the way (or eat them warm)!
Serve
Serve plain or with a slather of almond butter, cinnamon honey butter, apple butter, etc. We like to serve them with some of our favorite breakfast recipes.
Store/Freeze
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. To reheat: place frozen muffin in the microwave and heat for for 15 to 30 seconds, until warmed through. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
