Fluffy, moist and just delicious, these chocolate chip muffins are just unbeatable! They’re the perfect treat to make for a party, picnic or gathering! Using only a few simple ingredients- most of which you probably already have in your home- and around 45 minutes, you could have these delightful little sweet treats too. I look forward to hearing what you think of them!
You want to make sure that all your wet ingredients are fully mixed because you don’t want any clustered ingredients in your final outcome. I wanted to note that you can use a flax or chia egg here instead of an egg. This may slightly alter the texture of your chocolate chip muffins, by making them a little more dense and less airy. It could be an idea to add an extra teaspoon of baking powder to encourage the muffins to rise a little more, if this is what you desire.
Again with the dry ingredients, you want to ensure that they are fully combined, and particularly be wary of lumps of flour. You don’t want to take a bite of your muffin and find a pocket of flour! On the contrary, you also don’t want to over-mix your muffin mixture because it will make the final baked goods more dense and heavy. I like to sieve my flour into the bowl to get rid of any flour pockets and then use a whisk to avoid clumping when I combine my ingredients.
Enjoy these chocolate chip muffins? Consider checking out some of my other dessert recipes:
- Rice cake snickers
- Peanut butter cups
- Salted chocolate peanut fudge
- Single serve protein cookie dough
- Protein peanut oatmeal cookies
- Chewy chocolate chunk tahini cookies
- Chocolate orange brownies
- Chocolate chunk sweet potato biscuits
- Sweet potato brownies
- 2 ingredient grape sorbet
- 3 ingredient shortbread
- Air fryer donut holes
- Sweet tahini rolls
- Easter cornflake nests
- 2 ingredient peanut protein fingers
- Peanut butter energy balls
- Nutella energy balls
- Chocolate mug cake
- Rice krispy protein crackle
- Chocolate Nutella bark
- Mini birthday cake bites
You want your muffin mixture to be quite thin and liquid-like, rather than a thick batter (like the one used in my strawberry breakfast muffins recipe). This will help you to get a fluffier and less dense muffin after being baked. If you would like to make this recipe with oats rather than gluten free flour, just replace the flour with equal amount of porridge or rolled oats- whichever you choose to use. You won’t get the same light texture as if you were to use flour, but you will still achieve a relatively fluffy consistency.
What else could you add to your chocolate chip muffins?
- Sprinkles
- Dark or white chocolate chips
- Peanut butter
- Seeds: flax, chia, sunflower, pumpkin
- Nuts: peanuts, pecans, walnuts, hazelnuts
- Orange zest
- Raspberries
- Blueberries
- Blackberries
- Strawberries
- Protein powder
- Cocoa powder
You want to fill up your muffin cups about 2/3 to 3/4 full. This is to ensure they reach the correct height without spilling over the edge of your muffin case. I underfilled this batch as a precaution because I was testing an alternative recipe with more baking powder (the one I have used below as my final refined recipe). They have a great amount of lift whilst they’re in the oven, but don’t have that bitter baking powder taste you get from using too much.
You want to take your chocolate chip muffins out of the oven once they have risen and darkened in colour. They will continue baking a little bit once you take them out the oven so ensure you do not over-bake, or else they will become too dry! I highly recommend leaving the muffins to cool properly, or else they will stick to your muffin cases when you try to peel them off. If you want to get the gooey and warm muffin experience, I recommend letting them cool fully, peel off the muffin case and then pop them into the microwave for 15 seconds.
Ingredients: (makes 12)
- 3/4 cup dairy free milk (I used oat)
- 1/3 cup neutral tasting oil (I used sunflower)
- 1 egg (or flax egg)
- 2 cups gluten free flour
- 1/2 cup white sugar
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup dairy free milk chocolate chips
Method:
Step 1: line a muffin tray with 12 cups. Preheat oven to 180°.
Step 2: in a medium bowl, mix together all of your wet ingredients until fully combined.
Step 3: in a large bowl, combine all dry ingredients, apart from the chocolate chips.
Step 4: pour your wet ingredients into the dry ingredients and mix until almost fully combined. Add in your chocolate chips and stir until distributed amongst the mix.
Step 5: distribute your mix amongst the muffin tins until they are 2/3 full (since they will rise in the oven).
Step 6: place in the oven for 20-25 mins, or until golden brown.
Step 7: set aside to cool for at least 15 minutes before serving.
Store these muffins in an airtight container at room temperature but out of direct sunlight. They will keep for up to 5 days.
Please send me pictures of your chocolate chip muffins, I would love to see them! My Instagram is TheLazyLowFODMAP – tag me in your posts or DM me your images so that I see them!
