These Gluten Free Chocolate Chip Muffins are so delicious that you’d think they came from a bakery. They use versatile almond flour instead of all-purpose and with a couple of easy substitutions, you can make them keto-friendly too. This low-carb option makes a great way to start your day!
Why This Recipe Works
We’ve talked about how healthy these muffins are just with the substitution of flours, but that’s just the start of why this recipe is a must-try. In addition to fulfilling your sweet tooth in a way that won’t disrupt your diet, these muffins are incredibly easy to make.
From start to finish, you’ll have these mouth-watering muffins in less than 45 minutes. But there is a surprising ingredient in these muffins that I’m pretty sure you’ve never seen anywhere else. THIS ingredient is what makes these muffins work!
- Flour: Almond flour is used to help make these gluten-free and keto-friendly muffins. It not only adds more texture and flavor, but almond flour is the second healthiest flour, following coconut flour.
- Sugar: White sugar (or erythritol if you want a keto substitute).
- Baking Powder: A must-have to make the muffins fluffy. However, as I’ve stated before I watch my sodium intake like a hawk now due to my Vertigo – so I use NO Salt baking powder.
- Sea Salt: Sea salt is less processed than table salt and still retains some of the trace minerals.
- Neutral Oil: Used because of its mild flavor, which will not impact the overall taste of the muffins.
- Large Eggs: These will be separated to make the crumbly mixture and meringue.
- Vanilla Extract: LOVE vanilla extract, don’t you?
- Chocolate Chips: What are chocolate chip muffins without the chips? Substitute with Lily for keto.
Begin by dividing the eggs and yolks. You will see why a few steps down. Then mix the egg yolks with oil, sugar, vanilla extract, baking powder, and salt.
The result will be a crumbly sandy type mixture.
HERE’S THE SECRET INGREDIENT: Meringue! Yup. Beat (or whisk) the egg whites you set aside earlier with an electric mixer until firm pecks form. How do you know if the meringue us ready? Turn the bowl upside down; it shouldn’t fall or move at all.
Transfer ½ of the meringue into the crumbly mixture and gently mix. Then, fold in the rest until well combined keeping the light fluffy texture.
Next, fold in the chocolate chips and stir to combine. Then, divide the batter into a muffin pan.
Bake the muffins for 25 to 27 minutes, or until an inserted toothpick comes out clean and the top is nicely brownish.
Tips for Cooking and Storing
- Don’t open the oven door before the first 20 minutes of baking time to avoid your muffins from deflating.
- Store leftovers in an airtight container and on the counter for up to three days or covered in the refrigerator for one week.
- Don’t hesitate to sprinkle extra chocolate chips on top of the muffin before serving. 🙂
What to Serve with Gluten Free Chocolate Chip Muffins
- Unsweetened Almond Milk: Match the almond flour taste with a glass of (unsweetened) almond milk.
- Scrambled Eggs: Create a full meal by adding a side dish like eggs.
- Greek Yogurt: This is a great option since it is both keto-friendly and gluten-free. Add some fruit on top to naturally sweeten the yogurt.
- Fruit: Bananas, blueberries, sliced apples, and/or strawberries make a great sweet and fruity addition to these muffins.
These gluten free chocolate chip muffins also freeze well. So why not make an extra batch for now and one for later. Enjoy!Print
Most bakery or store bought muffins are filled with sugar and carbs – no way to start your day. These gluten free muffins have been redesigned with you and your health in mind. We hope you enjoy them!
- 2 Cups Almond Flour
- ⅔ Cups Sugar (for Keto substitute ⅓ cup Erythritol)
- 2 teaspoons Baking powder
- ½ teaspoon Sea Salt
- ½ Cup Neutral Oil
- 3 Large Eggs
- 1 teaspoon Vanilla extract
- ½ Cup Chocolate chips (for Keto use Lily’s baking chips)
- Preheat the oven to 350° F, and line a muffin tray with 8 muffin tins. Set aside.
- Divide the eggs from the yolks. Take a medium-size bowl and mix the egg yolks with oil, sugar, vanilla extract, baking powder, and salt. The result will be a crumbly mixture.
- Beat the egg whites with an electric mixer until firm picks form a meringue in a different bowl. To know if the meringue is ready, turn the bowl upside down; it should fall or move at all.
- Transfer ½ of the meringue into the crumbly mixture and gently mix. Then, fold in the rest until well combined.
- Next, fold in the chocolate chips and stir to combine. Then, divide the batter into eight muffin tins.
- Bake the muffins for 25 to 27 minutes, or until an inserted toothpick comes out clean and the top is nicely brownish.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking