Gluten Free Mini Chocolate Chips Muffins
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!
Ingredients
- 1 ¼ cup oat flour (140 grams), or use all-purpose flour or a gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- ½ cup sugar
- ¼ cup unsalted butter, melted and slightly cooled
- 2 eggs, lightly beaten
- ¾ cup mini chocolate chips
Instructions
- Grease or line a 24-cup mini muffin pan with liners.
- In a medium bowl, whisk together the flour, sugar baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, eggs, and butter.
- Stir the yogurt mixture into the flour mixture, then fold in the chocolate chips.
- Divide batter among the prepared muffin tin, filling about to the edge. Preheat the oven to 375℉.
- Let the batter rest while the oven preheats, then bake the muffins for 12-15 minutes, until the tops are set and a cake tester inserted into the center comes out clean.
- Remove the muffins from the oven and let cool in the pan for 2 minutes. Run a thin knife around the edges to loosen, if needed, then transfer the muffins to a wire rack to cool fully.
Nutrition
Calories: 92kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 78mgPotassium: 36mgFiber: 0.5gSugar: 8gVitamin A: 92IUVitamin C: 0.03mgCalcium: 31mgIron: 0.4mg
Did you make this recipe?Let me know in the comments how it went!