Gluten Free Mini Chocolate Chips Muffins Bites

Easy gluten free mini chocolate chips muffins bites are tender and moist, perfect for packing in lunches and more. Inspired by a favorite store-bought snack, you’ll love making these delectable little morsels easily at home!

Chocolate Chip Mini Muffins

These little gluten free mini chocolate chips muffins are inspired by the Entemann’s “Little Bites” muffins but are gluten free and packed with real ingredients. Plus, if you make them at home they’re a zero waste snack (something we’ve been focussing on lately in our house). My girls love these muffins and I love to tuck them into their lunchboxes for a little sweet treat that’s not overly sugared. You can even use maple syrup instead of the sugar if you want to go lighter on the sweetness, and whole grain oat flour packs a protein punch you won’t get from all-purpose flour.

Lots to Love

I regularly make mini banana muffins with or without chocolate, and they are regularly gobbled up for an after-school snack. These mini chocolate chips muffins are similar to our favorite banana mini muffins but without the bananas! You’ll love the texture and whole foods ingredients in this recipe, too.

• Just sweet enough – I’ve included ½ cup of sugar in this recipe but you could easily drop it to ⅓ with similarly great results.
• Wholesome ingredients – A quick scan of the ingredients list will show you that there’s nothing weird or processed in these little muffins. I am such a fan of baking from scratch, not only because it tastes so much better but also because you can eliminate any strange ingredients.
• Bite-sized – These little muffins remind me of those “two bite” cupcakes from Whole Foods – my kids LOVE mini things and these muffins are no exception.

Ingredients You Need

Here’s a quick look at what you’ll need on hand to make these muffins. The full ingredient amounts are included in the recipe card at the end of this post – this is just an overview.

• Oat flour – Naturally gluten free oat flour is an easy and reliable choice to make these muffins. Feel free to use a gluten free flour blend if you prefer.
• Leavening agents – Baking powder and baking soda work together to give the muffins a bit of lift. Note that they will not rise as much as other muffins and will have a slightly flatter appearance (this is normal!)
• Salt – I always use fine sea salt in my recipes!
• Greek yogurt – Any variety – non-fat, low-fat or regular – of Greek yogurt will work well. Make sure to use plain or vanilla yogurt.
• Granulated sugar – Reduce the amount of sugar to ⅓ cup if you wish. Substitute maple syrup or brown sugar.
• Butter – Use unsalted butter.
• Eggs – Most baking recipes are written with large eggs in mind unless otherwise specified, so you will use large eggs in this recipe.
• Mini chocolate chips – I really prefer mini choco chips so that they don’t overwhelm the muffins with chocolate, so try to use minis if you can.

How to Make These Gluten Free Mini Muffins

Check out the photos to guide you through making these mini chocolate chip muffins! See the recipe card for detailed instructions.

• Prep: Grease a 24-cup mini muffin pan.
• Make dry and wet mix: Whisk together the flour, sugar baking powder, baking soda, and salt. In another bowl, stir together the yogurt, eggs, and butter.
• Combine: Stir the yogurt mixture into the flour mixture.

• Add chocolate: Fold in the chocolate chips.

• Add to tin: Divide batter among the prepared muffin tin and preheat the oven.
• Rest and bake: Let the batter rest while the oven preheats, then bake the muffins for 12-15 minutes.
• Cool: Cool in the pan for 2 minutes, then gently remove to a rack to cool fully.

Best Tips for Sucess

• Sweetener options: Use maple syrup or coconut sugar to make these muffins refined sugar-free.
• Flour substitutions: Swap a 1:1 gluten free all purpose flour (use 140 grams) for the oat flour, or try sorghum flour.
• Make dairy-free: Substitute a non-dairy Greek yogurt for the yogurt and use coconut or vegetable oil for the butter.
• Liners or not: Sadly, using cupcake liners can result in muffins that stick to the liners (though they still taste delicious). However, even well-greasing the muffin tin can result in sticking. So, you do you.

How to Store

You have a few options for storing these gluten free mini chocolate chips muffins, as outlined below:

• Counter – Cool the muffins and place them in an airtight container to keep on the counter for up to 3 days.
• Fridge – Place cooled muffins in an airtight container and store them in the fridge for up to 5 days. You can serve them cold or at room temperature.
• Freezer – Place muffins in a sealable, freezer-safe bag and store them in the fridge for up to 3 months. Thaw the muffins in the fridge before eating.

More Gluten Free Muffin Recipes

• Gluten-Free Lemon Poppyseed Muffins
• Oat Flour Banana Muffins
• Oat Flour Blackberry Muffins