Healthier Chocolate Chip Muffins | Easy Gluten-Free & Lactose-Free Muffin Recipe

Hello everyone, today, we’re making healthier chocolate chip muffins. These delicious muffins are both gluten-free and lactose-free, but if you’re not sensitive to gluten, you can easily use regular flour. The same goes for lactose-free products—feel free to substitute them with regular ones if you prefer. These muffins are so fluffy and tasty that no one will guess they’re a healthier version

If you enjoy this recipe, don’t forget to give this video a thumbs up and subscribe to my channel for new videos every week. Now, let’s dive into the recipe!

Ingredients

Here’s what you’ll need to make these scrumptious muffins:

• 2 large eggs
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup maple syrup
• 3 tablespoons melted coconut oil (or melted butter)
• 1 1/4 cups lactose-free unsweetened yogurt (natural or Greek yogurt works)
• 2 teaspoons vanilla extract
• 1 cup all-purpose gluten-free flour mix
• 3/4 cup almond flour
• 1 teaspoon baking soda
• 1/2 to 3/4 cup dark chocolate chips (use your favorite dark chocolate)

Directions

1. Mix the Wet Ingredients
   Start by whisking together the eggs, coconut sugar, maple syrup, and melted coconut oil until smooth. Add the lactose-free yogurt and vanilla extract, and mix again until well combined.
2. Add the Dry Ingredients
   Gradually stir in the gluten-free flour mix, almond flour, and baking soda until the batter is smooth and thick.
3. Fold in the Chocolate Chips
   Gently fold in the dark chocolate chips. You can reserve some chocolate chips to sprinkle on top of the muffins before baking.
4. Prepare the Muffin Tin
   Line a muffin tin with 12 muffin liners. Use a 1/4 cup measuring cup to evenly distribute the batter into the liners. This method helps ensure that each muffin is the same size.
5. Bake the Muffins
   Preheat your oven to 180°C (350°F). Bake the muffins for 15 to 20 minutes. Ovens vary, so check the muffins around the 20-minute mark by inserting a toothpick into the center. If it comes out clean, your muffins are ready!
6. Cool the Muffins
   Let the muffins cool in the tin for 5 to 10 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:
These muffins make an excellent snack or dessert and are perfect for sharing with friends and family. My friends often request these whenever they visit—they’re always a hit!

Recipe Card

Print Recipe

Healthier Chocolate Chip Muffins | Easy Gluten-free & Lactose-free Muffin Recipe

Author: mrwixxsid

Difficulty: Beginner Prep Time 10 mins Cook Time 16 mins Total Time 26 mins

Servings: 12

Best Season: Summer, Spring, Winter

Description

Learn how to make Healthier Chocolate Chip Muffins!🤩 🧁 This Easy Gluten-Free & Lactose-Free Muffin Recipe is made with simple, everyday ingredients, perfect for a guilt-free treat. 🍫 If you’re not coeliac or lactose intolerant, feel free to swap in regular flour and dairy products. No one will believe these muffins are a healthier alternative—they’re just that good! 😍

Ingredients

Servings

• 2 2 large eggs

• 1/4 cup (50g) coconut sugar or brown sugar

• 1/4 cup (60ml) maple syrup (optional for extra sweetness)

• 3 tablespoons (45ml) melted coconut oil (or melted butter)

• 1 1/4 cup (300g) lactose-free unsweetened yogurt (natural or Greek)

• 2 teaspoons vanilla extract

Dry Ingredients:

• 1 cup (120g) all-purpose gluten-free flour mix

• 3/4 cup (90g) almond flour

• 1 teaspoon baking soda

• 1/2 to 3/4 cup (85-130g) dark chocolate chips (save some for topping) (optional)

Instructions

1. Instructions

   • Preheat & Prepare: Preheat your oven to 180°C (350°F). Line a muffin tin with 12 muffin liners and set aside.

   • Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, coconut sugar, maple syrup, melted coconut oil, yogurt, and vanilla extract until smooth and well combined.

   • Combine Dry Ingredients: In a separate bowl, sift together the gluten-free flour mix, almond flour, and baking soda. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.

   • Add Chocolate Chips: Gently fold in the dark chocolate chips, reserving some for topping if desired.

   • Fill Muffin Tins: Using a 1/4 cup measuring cup or spoon, evenly distribute the batter into the prepared muffin liners. Top each muffin with the reserved chocolate chips.

   • Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them around the 15-minute mark, as all ovens vary.

   • Cool & Serve: Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

   Yogurt Options: You can use natural or Greek lactose-free yogurt. Greek yogurt will result in a denser muffin. Sweetness: Adjust the sweetness by using more or less maple syrup. Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. These muffins also freeze well for up to 3 months.

Keywords: Chocolate Chip Muffins, Lactose-free Muffin