These flourless gluten-free chocolate chip muffins are everything to rave for, soft, subtly sweet, and loaded with wholesome ingredients like oats, almond butter, and flaxseed. Whether you’re gluten-free or just looking for a muffin that’s a little better for you, this easy recipe is one you’ll want to make over and over again! 🧁🍫

WHY YOU WILL LOVE THESE FLOURLESS GLUTEN FREE MUFFINS

Super Soft & Yummy Delicious – Forget the dry, crumbly texture that often comes with gluten-free baked goods.
Made with Wholesome Ingredients – Packed with oats, almond butter, and flaxseed, these flourless muffins offer a nourishing treat that doesn’t skimp on flavor.
Naturally Sweetened – Instead of refined sugars, honey adds just the right touch of sweetness.
Gluten-Free & Flourless – Whether you’re gluten-sensitive or just looking for a lighter option, these muffins are made with simple, clean ingredients that everyone can enjoy.
Quick & Easy to Make – No complicated steps here! With just a handful of ingredients, this recipe comes together in no time.

KEY INGREDIENTS FOR BEST GLUTEN FREE CHOCOLATE CHIP MUFFINS

Quick Rolled Oats: The foundation of these muffins! They give them a nice texture, helping them hold together while keeping things gluten-free. Plus, they add a little natural sweetness!
Ground Flaxseed: Packed with nutrients and good for you fats, this little superfood helps bind everything together and adds a nutty flavor that pairs perfectly with the chocolate.
Baking Powder: A must for giving these muffins that perfect lift without any flour. You’ll get that soft and fluffy texture we all love!
Baking Soda: This helps with rising and ensures the muffins are just the right amount of light and airy.
Salt: Just a pinch balances out the flavors and make those chocolate chips pop!
Eggs: These keep everything together and make the muffins moist and rich. They’re the MVP in getting that perfect muffin crumb.
Unsweetened Oat Milk: A smooth, dairy-free alternative to regular milk. It keeps the muffins moist while adding a subtle flavor that blends perfectly with the oats and almond butter.
Almond Butter: This creamy, nutty goodness adds richness and moisture, making the muffins melt in your mouth.
Honey: Sweetens these muffins naturally, keeping them just the right amount of sweet without going overboard.
Vanilla Extract: A dash of vanilla makes everything better, it brings out the sweetness of the chocolate and adds a nice warm comfy flavor.
Semisweet Chocolate Chips: The best part! These chocolate chips melt perfectly , making every bite absolutely irresistible.

HOW TO MAKE FLOURLESS GLUTEN FREE CHOCOLATE CHIP MUFFINS

Preheat your oven to 350°F (180°C) and line your muffin pan with muffin cups. Set the pan aside.
In a blender or food processor, combine the oats, ground flaxseed, baking powder, baking soda, and salt.
Blend on high until the mixture reaches a fine flour-like consistency. Add the remaining ingredients (except for the chocolate chips) to the blender. Blend again on high speed until the batter is smooth and creamy, about 40 seconds. Make sure to scrape down the sides of the blender occasionally to ensure everything gets mixed well.
Add the chocolate chips to the batter and mix them in by hand until evenly distributed. Spoon the batter into the muffin cups, filling each about 3/4 of the way full.
Top each muffin with a few extra chocolate chips for a little extra choclately treat.
Place the muffin pan in the oven and bake for 18 minutes. Insert a toothpick into the center of a muffin, if it comes out clean, they’re done!
Remove the muffins from the oven and let them cool on a rack. Once cooled, enjoy them right away or store them in an airtight container. They’ll stay fresh at room temperature for up to 7 days, or you can freeze them for up to 3 months.

PRO BAKING TIPS

Use room temperature ingredients. This simple step makes a big difference! Make sure your eggs and oat milk are at room temperature before mixing. Cold ingredients can make the batter clumpy, so let them warm up a bit for smoother results.
Blend the oats into fine flour. For the perfect muffin texture, blend your oats into a fine, flour-like consistency. This ensures the muffins hold together well and gives them that fluffy, hearty texture without being too dense.
Don’t skip the flaxseed! Flaxseed is a key ingredient here, adding moisture and binding the batter. It also brings a bit of extra nutrition to the table, so don’t skip it or try to substitute with something else.
Mix the batter just until combined. Overmixing can lead to dense, tough muffins. Stir the batter until it’s smooth, but don’t overdo it. You want a soft, pillowy muffin, not a dense one!
Fill the muffin cups 3/4 full. This ensures the muffins rise just right and bake evenly. Too little batter, and they won’t have that nice, dome shape; too much, and they may spill over.
Add extra chocolate chips on top! For that perfect muffin top, sprinkle a few extra chocolate chips on top before baking. They’ll melt beautifully and give the muffins that irresistible, gooey finish.
Test for doneness with a toothpick. Stick a toothpick in the center of a muffin – if it comes out clean, they’re ready! If it’s a little wet, give them another minute or two in the oven.
Cool on a rack. Let your muffins cool on a rack instead of in the pan. This helps them stay light and fluffy, preventing the bottoms from getting soggy.

Craving More Gluten Free Yumminess? Check These Out!

Flourless Gluten Free Chocolate Chip Muffin Recipe

Marcela Arias

A delicous take on a classic chocolate chip muffin. Here is a flourless gluten free muffin recipe made without any flour or oil.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 18

Total Time 38

Course Dessert, Flourless, Gluten Free, Snack

Cuisine American

Servings 12 pieces

Calories 120 kcal

Equipment

Measuring cups(Liquid and Dry) and spoons
Mixing bowl
Muffin pan
Whisk/Electric Mixer
Spatula/scraper
Muffin cups
Wire Rack
Baking Tray
Food processor/Blender

Ingredients

1¼ cup Quick Rolled Oats
2 tablespoons Ground Flaxseed
2 teaspoons Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
3 large Eggs
¼ unsweetened Oat Milk
6 tablespoons Almond Butter
6 tablespoons Honey
1 tablespoon Vanilla Extract
½ cup semisweet Chocolate Chips

Instructions

Use room temperature ingredients. This simple step makes a big difference! Make sure your eggs and oat milk are at room temperature before mixing. Cold ingredients can make the batter clumpy, so let them warm up a bit for smoother results.
Blend the oats into fine flour. For the perfect muffin texture, blend your oats into a fine, flour-like consistency. This ensures the muffins hold together well and gives them that fluffy, hearty texture without being too dense.
Don’t skip the flaxseed! Flaxseed is a key ingredient here, adding moisture and binding the batter. It also brings a bit of extra nutrition to the table, so don’t skip it or try to substitute with something else.
Mix the batter just until combined. Overmixing can lead to dense, tough muffins. Stir the batter until it’s smooth, but don’t overdo it. You want a soft, pillowy muffin, not a dense one!
Fill the muffin cups ¾ full. This ensures the muffins rise just right and bake evenly. Too little batter, and they won’t have that nice, dome shape; too much, and they may spill over.
Add extra chocolate chips on top! For that perfect muffin top, sprinkle a few extra chocolate chips on top before baking. They’ll melt beautifully and give the muffins that irresistible, gooey finish.
Test for doneness with a toothpick. Stick a toothpick in the center of a muffin – if it comes out clean, they’re ready! If it’s a little wet, give them another minute or two in the oven.
Cool on a rack. Let your muffins cool on a rack instead of in the pan. This helps them stay light and fluffy, preventing the bottoms from getting soggy.

Keyword flourless muffin recipe, gluten free chocolate muffin recipe

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