Description
These Gluten-Free Mini Chocolate Chip Muffins are the absolute best snack for kids and adults alike. Reminiscent of the classic ‘Little Bites’ store-bought muffins, they are soft, fluffy, and packed with mini chocolate chips. Whether for a lunchbox treat or a quick breakfast on the go, this easy recipe is a guaranteed winner.
Ingredients
— Dry Ingredients —
1 ½ cups gluten-free all-purpose flour blend (Measure for Measure)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
— Wet Ingredients —
2 large eggs, room temperature
½ cup milk (dairy or almond milk), room temperature
½ cup plain Greek yogurt (adds moisture and fluffiness)
⅓ cup vegetable oil (or melted coconut oil)
1 ½ teaspoons pure vanilla extract
— Mix-ins —
¾ cup mini semi-sweet chocolate chips (mini chips are essential for the right ratio!)
Instructions
1. Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with non-stick spray or line with mini paper liners.
2. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate medium bowl, whisk the eggs, milk, Greek yogurt, oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined and no flour streaks remain. (Do not overmix, or muffins can become tough).
5. Fold in the mini chocolate chips.
6. Using a small cookie scoop or tablespoon, fill each mini muffin cup about ¾ of the way full.
7. Bake for 12–14 minutes, or until the tops are golden and spring back when lightly touched. A toothpick inserted into the center should come out clean.
8. Remove from the oven and let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Mini vs. Regular Chips: Using mini chocolate chips is highly recommended. Regular chips are too heavy for these small muffins and will sink to the bottom.
Yogurt Substitute: If you don’t have Greek yogurt, you can use sour cream. This ingredient is key to keeping the gluten-free crumb moist.
Freezer Friendly: These are the perfect meal-prep snack. Flash freeze them on a baking sheet, then store in a ziplock bag for up to 3 months. Thaw at room temperature for 30 minutes.
Dairy-Free: Use dairy-free milk and a dairy-free yogurt alternative (like almond or coconut yogurt) to make this recipe completely dairy-free.
- Prep Time: 10
- Cook Time: 12
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 6
- Sodium: 60
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 2
- Cholesterol: 20