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.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if using.

Step 3

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.

Step 4

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.

Step 5

Fold in the chocolate chips and chopped nuts, ensuring they are evenly distributed throughout the batter.

Step 6

Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(1098.3g)

Amount per serving	% Daily Value*
Calories	4084.9

Total Fat 220.6g	0%
Saturated Fat 54.5g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 2996.6mg	0%
Total Carbohydrate 521.5g	0%
Dietary Fiber 23.2g	0%
Total Sugars 274.2g
Protein 41.2g	0%

Vitamin D 157.0IU	0%
Calcium 632.7mg	0%
Iron 12.2mg	0%
Potassium 1069.1mg	0%

*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.

Source of Calories

Fat: 46.9%

Protein: 3.9%

Carbs: 49.2%