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–+ servings

Gluten-Free Almond Flour Chocolate Chip Muffins

Tender, one-bowl gluten-free chocolate chip muffins built on almond flour — moist, quick, and good enough that nobody guesses they are GF. Just check the two labels that matter (baking powder and chocolate). Contains egg, dairy and almond.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 200 g almond flour certified GF — see notes
  • 50 g rice flour certified GF
  • 1.5 tsp baking powder gluten-free — see notes
  • 80 g sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 120 ml milk dairy or almond
  • 60 g butter melted — or oil
  • Dark chocolate chips to taste (a generous handful; source lists 1 tsp) — see notes

Method
 

  1. Mix the dry: Mix the almond flour, rice flour and baking powder in a bowl.
  2. Whisk the wet: Whisk the eggs, sugar, milk, melted butter (or oil) and vanilla until smooth.
  3. Combine & fill: Fold the dry into the wet, then stir in the chocolate chips. Scoop into a lined muffin tin.
  4. Bake & serve: Bake 20–22 minutes at 180°C. Cool slightly before serving.

Notes

Coeliac notes
• Baking powder is the sneaky one — some use wheat starch as filler; buy one labelled gluten-free.
• Dark chocolate chips: check for barley malt or shared lines; choose clearly gluten-free.
• Almond & rice flour are naturally GF but commonly milled with wheat — use certified/labelled GF if highly sensitive.
• Allergens: contains almond (tree nut), egg and dairy (use almond milk + oil for dairy-free).
• When a label is unclear, treat it as "not for me".

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