Gluten Free Mini Chocolate Chips Muffins -

A dozen mini chocolate chips muffins on a white background.

5 from 1 vote

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!

Prep Time5

Cook Time13

Total Time18

Course: Breakfast

Cuisine: American

Servings:

Calories: 92kcal

Author: Nicole Spiridakis

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

US Customary - Metric

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