Who needs gluten and dairy when you can have these amazing chocolate chip muffins instead? These muffins are fluffy, moist, and full of flavor – without any of the allergens. Whether you’re on a gluten free or dairy free diet, or simply looking for a delicious allergy-friendly recipe, these chocolate chip muffins are sure to hit the spot!
Makes about 9 muffins
¼ cup maple syrup OR honey
½ cup dairy-free milk
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
1 cup gluten-free flour (we recommend Bob’s Red Mill brand)
1 teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon sea salt
½ cup dairy-free dark chocolate chips
How to Prepare
Preheat the oven to 350 degrees F.
Line your muffin pan with paper liners. Spray with cooking spray.
Mix the eggs, sweetener of choice, milk, coconut oil, vanilla, and apple cider vinegar in a mixing bowl. Mix until smooth. Stir in the flour, cinnamon, baking soda, and sea salt. Mix well. Lastly, fold in the chocolate chips.
Divide the batter between the muffin tins. Place in the oven and bake for about 20 to 25 minutes. Pierce the center with a toothpick to make sure the muffins are done. Let the muffins rest for at least 10 minutes before serving.