Classic Chocolate Chip Muffins (Gluten Free and Dairy Free)
Growing up, I used to love making muffins with the classic Jiffy chocolate chip mix. I had a craving for these the other day, so I had to recreate a healthier version- and these might give Jiffy a run for their money. This is a gluten-free, dairy-free, and refined sugar-free twist on the classic, homemade chocolate chip muffin!
Ingredients
Dry
- 1 Cup Gluten-Free 1:1 Flour (I used King Arthur)
- 1 Cup Almond Flour
- 3/4 Cup Coconut Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
Wet
- 1/3 Cup Coconut Oil, melted
- 2 Eggs
- 1/2 Cup Thick Coconut Yogurt (or sub Greek yogurt if you don’t mind dairy!)
- 1/2 Cup Unsweetened Dairy-Free Milk *NOTE: if you use thinner yogurt, reduce the amount of milk used)*
- 2 tbsp Maple Syrup
- 1 tsp Vanilla
- Mini Chocolate Chips (as desired)
Instructions
- Preheat oven to 350F degrees.
- Mix your dry ingredients together in a medium-sized bowl and set aside.
- Mix your coconut oil, yogurt, maple syrup and vanilla in a large bowl with a mixer.
- Add the eggs in one at a time, mixing in between.
- Mix in the dry ingredients slowly. *if batter is thick, add more milk.*
- Fold in the mini-chocolate chips.
- Line or grease a muffin pan & fill 2/3rd full with batter (about 1/4th a cup).
- Bake for 20 minutes, checking with a knife or toothpick for done-ness (should pull out clean!).