Light & Fluffy Gluten-Free Dairy-Free Chocolate Chip Muffins: A Wholesome Treat
Crafted with wholesome oat flour and coconut flour, these gluten-free chocolate chip muffins are incredibly light, fluffy, and utterly delicious. Enjoy them as a healthy breakfast, a satisfying snack, or a delightful dessert, all made with simple, naturally dairy-free ingredients!
Sometimes, the best recipes are born out of a little challenge and a lot of love. This week, while I might be a tad behind on our “Muffin of the Week” (MOTW) series here at Build Your Bite, I promise this recipe is worth the wait! For those just joining us, February has been all about celebrating muffins. It’s a special tradition I started for my 18-month-old son, Crosby.
Crosby is the absolute light of my life, but I’ll be honest, he’s also one of the pickiest eaters I know, which can be quite a source of stress for any parent. However, there’s one thing he consistently adores: homemade muffins and breads. So, in an effort to encourage him to explore more foods, I decided to bake a new muffin recipe every week throughout February. And so far, it’s been a resounding success! Not only has he been eating more, but I’ve also discovered some incredible new recipes to share with all of you.
Today’s star recipe is these truly remarkable gluten-free and dairy-free chocolate chip muffins. From the moment they come out of the oven, their aroma fills the kitchen with warmth and sweetness. They boast an incredibly light and soft texture, making them irresistibly delicious. You might even forget they’re free of gluten and dairy!
The Best Gluten-Free Chocolate Chip Muffins You’ll Ever Make (Dairy-Free Too!)
These naturally dairy-free chocolate chip muffins are crafted with a thoughtful blend of wholesome ingredients: oat flour, coconut flour, almond milk, and coconut oil. The combination of coconut oil and almond milk works wonders, yielding muffins that are super soft and moist without a drop of traditional dairy. This makes them an ideal choice for anyone with dietary restrictions or those simply looking for a healthier, plant-based alternative.
Why Choose Gluten-Free and Dairy-Free?
There are many reasons why individuals opt for gluten-free and dairy-free diets. For some, it’s due to celiac disease or gluten sensitivity, where gluten can cause significant digestive issues. Others may have lactose intolerance or dairy allergies, leading to discomfort or adverse reactions. Beyond allergies, many choose these dietary paths for general wellness, improved digestion, or simply to incorporate more plant-based ingredients into their lifestyle. Whatever your reason, these muffins prove that you don’t have to sacrifice flavor or texture to enjoy a delicious, wholesome treat that aligns with your dietary needs.
When it comes to gluten-free baking, I live by one golden rule: the flours must be easy to find and budget-friendly. I often hear from people who struggle with gluten sensitivities, feeling pressured to buy expensive, specialized gluten-free flour blends that are heavily marketed as the “best” but often come with a hefty price tag. That’s simply not necessary!
This is precisely why most of my gluten-free recipes, like my beloved gluten-free carrot cake and my chewy gluten-free oatmeal chocolate chip cookies, rely on an accessible and effective combination of oat flour and coconut flour. These two flours are not only affordable but also bring fantastic qualities to baked goods, creating results that rival their traditional counterparts.
The Power Duo: Oat Flour and Coconut Flour
Oat Flour: Your Accessible Whole-Grain Hero
Oat flour is a fantastic gluten-free alternative that adds a wonderful nutty flavor and a boost of fiber to baked goods. The best part? You can easily make it at home by simply grinding up old-fashioned rolled oats in a blender or food processor until it reaches a fine, flour-like consistency. This DIY approach saves money and ensures you have fresh flour whenever you need it. If you prefer, oat flour is also readily available for purchase in most grocery stores and online. Just be sure to look for certified gluten-free oats or oat flour if you have celiac disease or a severe gluten sensitivity, to avoid cross-contamination.
Coconut Flour: The Moisture-Retaining Marvel
Coconut flour is another incredibly versatile and affordable gluten-free flour. It’s known for its high fiber content and exceptional absorbency, which means a little goes a long way. Its natural sweetness and unique texture contribute to a delightfully soft and moist crumb in these muffins. When paired with oat flour, coconut flour helps create a balanced texture that is neither too dense nor too crumbly, achieving that perfect muffin consistency we all crave.
I first discovered this winning flour combination years ago when I developed my popular Gluten Free Chocolate Mug Cake. Since then, oat flour and coconut flour have become my absolute go-to for almost all my gluten-free baking adventures. They truly are a dynamic duo!
Honestly, I was a little nervous about how these gluten-free and dairy-free chocolate chip muffins would turn out. Baking with alternative flours can sometimes be unpredictable, especially when aiming for a specific texture. However, I was more than pleasantly surprised by the results! These muffins exceeded all my expectations. They are everything I hoped for: wonderfully soft, yet possess a satisfying density that makes each bite substantial and enjoyable. They hold together beautifully, a testament to the perfect balance of our chosen flours and wet ingredients.
A Kid-Friendly Hit and a Healthy Choice for Everyone
The true test, of course, came from my little food critic, Crosby. And let me tell you, he absolutely LOVED them! He devoured almost an entire muffin, which for his tiny self, is a huge accomplishment and a sign of a truly delicious recipe. It fills my heart to know I can provide him with a healthy, homemade treat he genuinely enjoys.
These muffins strike just the right balance of sweetness. They are sweet enough to feel like a treat, but not overly sugary, making them an excellent choice for any meal or snack. Whether you’re grabbing one for a quick breakfast on a busy morning, packing it in a lunchbox, or enjoying it as an afternoon pick-me-up with a cup of coffee or tea, these muffins fit the bill perfectly. They offer a wholesome alternative without compromising on the classic comfort of a chocolate chip muffin.
Tips for Muffin Perfection
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can develop gluten (even in gluten-free flours, if not careful, it can still affect texture with other binders) and lead to tough muffins. A few lumps are perfectly fine!
- Room Temperature Ingredients: Ensure eggs and almond milk are at room temperature. This helps them incorporate more smoothly into the batter, leading to a more uniform and fluffy texture.
- Muffin Liners Are Your Friend: While not strictly necessary, using parchment paper muffin liners not only makes cleanup a breeze but also helps the muffins bake evenly and prevents sticking.
- Thick Batter is Normal: As noted in the recipe, the batter for these muffins will be quite thick due to the high absorbency of coconut flour. Don’t be alarmed! Use a spoon or a small ice cream scoop to distribute and gently press the batter into the muffin cups. They won’t spread much during baking, so shape them as you’d like them to appear.
- Customize Your Chips: Feel free to use any dairy-free chocolate chips you prefer – dark, semi-sweet, or even a mix. You can also toss in a handful of chopped nuts or a sprinkle of shredded coconut for added texture and flavor.
Storing Your Muffins
These muffins are best enjoyed fresh, but they also store beautifully. Once completely cooled, place them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Simply thaw at room temperature or gently warm in the microwave for a few seconds when you’re ready to enjoy them again.
If you’re eager to try more wholesome and delicious muffin recipes, be sure to check out some of our other “Muffin of the Week” posts and healthy options below!
More Healthy Muffin Recipes to Love
- Healthy Blueberry Muffins: A classic favorite, bursting with antioxidant-rich blueberries.
- Healthy Chocolate Muffins: Indulgent chocolate flavor with a healthy twist, thanks to Greek yogurt.
- Oatmeal Chocolate Chip Cookie Muffins: The comforting flavors of a cookie, in a convenient muffin form.
Gluten Free Chocolate Chip Muffins
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Ingredients
- 2/3 cup gluten free oat flour
- 1/2 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup pure maple syrup
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup dairy free chocolate chips
- 1/4 teaspoon salt
Instructions
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Whisk together oat flour, coconut flour, salt, baking soda, and baking powder in a medium bowl and set aside. Ensure these dry ingredients are well combined.
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In a separate, larger bowl, whisk or mix together the melted coconut oil, unsweetened vanilla almond milk, vanilla extract, eggs, and pure maple syrup until all the wet ingredients are thoroughly combined and smooth.
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Gradually add the dry mixture to the wet mixture. Use a rubber spatula to gently mix until the ingredients are just combined. Be careful not to overmix the batter.
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Gently fold in the dairy-free chocolate chips until they are evenly distributed throughout the batter.
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Prepare a 12-cup muffin tin by lining each cup with parchment paper muffin liners. This helps prevent sticking and makes for easy removal.
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Distribute the thick batter evenly among the 12 muffin cups. Use a spoon or a small cookie scoop to press the batter down and shape the tops, as the batter will not spread much during baking (see note below).
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For an extra touch, sprinkle the tops of the unbaked muffins with a few additional dairy-free chocolate chips, if desired.
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Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly in the tin before transferring to a wire rack to cool completely.
Notes
Nutrition
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