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Healthy Gluten Free Chocolate Chip Muffins

These Healthy Gluten Free Chocolate Chip Muffins are SO fluffy and great for kids or adults! Learn the secrets to making muffins with big, domed tops!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 1 hour 30 minutes
Servings 10 Muffins
Calories 250kcal
Author Taylor


  • 2 Cups Oat flour (212g) (GF if needed) *
  • 1 Tbsp Baking powder
  • 1/2 tsp Salt
  • 3/4 Cup Coconut Sugar (or brown sugar)
  • 3/4 Cup Kalona Supernatural Organic Plain Kefir
  • 1/4 Cup Coconut oil, melted
  • 2 Large eggs, at room temperature
  • 2 tsp Vanilla extract
  • 1/3 Cup Mini chocolate chips
  • 1 Tbsp Raw organic cane sugar


  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl, whisk together all the ingredients up to the chocolate chips.
  • Add the dry ingredients into the wet and whisk until just moistened - the batter should have some very small lumps. Gently fold in the chocolate chips. That batter will seem quite thin.
  • Cover and refrigerate for 1 hour.
  • Once chilled, preheat your oven to 450 degrees and spray a muffin pan with cooking spray.
  • Scoop the batter into 10 cavities, filling them about 2/3 of the way full. Sprinkle with the remaining cane sugar.
  • Bake for 5 minutes. Then, reduce the temperature to 375 degrees and cook an additional 15-17 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 30 minutes. Then transfer to a cooling rack to cool COMPLETELY.


*As with all baked goods, please weigh your flour to ensure results.


Calories: 250kcal | Carbohydrates: 36g | Protein: 4.2g | Fat: 10.1g | Saturated Fat: 6.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.2g | Cholesterol: 38mg | Sodium: 130mg | Potassium: 13.8mg | Fiber: 2.1g | Sugar: 22g | Vitamin A: 1.2IU | Calcium: 0.4mg | Iron: 6.1mg