Gluten Free Chocolate Chip Nut Muffins
Indulge in the perfect balance of flavor and texture with these Gluten-Free Chocolate Chip Nut Muffins, a delightful treat that’s both moist and satisfying! Crafted with a blend of gluten-free all-purpose flour, warm hints of cinnamon, and your choice of chopped walnuts or pecans, these muffins are studded with rich, melty chocolate chips for an irresistible bite. Sweetened naturally with a mix of granulated and brown sugar, and made extra tender with almond milk and a splash of vanilla, these muffins are ideal for breakfast, snack time, or dessert. Easy to whip up in under 40 minutes, they’re perfect for those following a gluten-free lifestyle without compromising on taste or fluffiness. Enjoy them fresh out of the oven or store for later—they’re freezer-friendly, too! Keywords: gluten-free muffins, chocolate chip nut muffins, easy gluten-free baking, dairy-free muffin recipe, homemade snack ideas.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon (optional)
- 2 Eggs
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 0.75 cups Unsweetened almond milk (or any milk alternative)
- 0.5 cups Vegetable oil or melted coconut oil
- 1 teaspoons Vanilla extract
- 0.75 cups Semi-sweet chocolate chips (gluten-free certified)
- 0.5 cups Chopped walnuts or pecans
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if using.
In a separate medium bowl, whisk together the eggs, granulated sugar, brown sugar, almond milk, vegetable oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins tender.
Fold in the chocolate chips and chopped nuts, ensuring they are evenly distributed throughout the batter.
Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 22.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
