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Chocolate Chip Breakfast Muffins

Updated: Mar 14, 2022

These are gluten free, dairy free, and easy to have on hand for the breakfast rush.

I have a confession to make. When the kids were little, and before Lauren got sick, we used to purchase the ready-made mini chocolate muffins at the grocery store on a regular basis. I think we used to rotate between Entenmann's and Hostess brands. The kids absolutely loved them, and they made breakfast time manageable - especially on those chaotic school mornings.

Even though it has been years since we purchased any, my kids still talk about those muffins. So, I was determined to find a chocolate chip muffin recipe that mimicked the fluffy texture of the store-bought muffins, was full of flavor, and most importantly, was easy on Lauren's gut. I tried several different recipes before I was able to tweak one to the level of kid-approval.


  • 2 1/4 cups of gluten-free flour blend with gum - we prefer King Arthur gluten-free measure for measure flour

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 egg

  • 1 Tbsp baking powder

  • 1/2 teaspoon sea salt

  • 1/4 cup vegetable oil

  • 1/4 cup of ghee, vegan butter, or additional oil - the ghee and vegan butter give it a richer flavor

  • 1 cup of non-dairy milk - we use almond milk or almond creamer

  • 1 cup dairy-free chocolate chips


  • Preheat oven to 325F. Spray a muffin tin with olive oil spray and set aside.

  • Mix the sugar, oil, butter, and egg until creamed.

  • Add remaining dry ingredients and mix well with milk.

  • Pour 2/3 full into mini or large muffin cups.

  • Bake at 20 minutes at 325F or until golden brown and toothpick comes out clean.

What is so great about these muffins is that you can freeze them, then pull them out and thaw at room temperature or in the microwave for a few seconds before serving. The kids pop them in their mouths like candy, and my youngest one loves to take them in the car on the way to school.

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