Gluten Free Chocolate Chip Muffins (grain-free, casein-free)

This morning I woke up to one of our first cold mornings yet. Or maybe it isn’t the coldest morning yet, but it feels like it because the sky is overcast outside and it rained a little last night. It’s always colder when the sun isn’t shining for a change. Could fall finally be here? I’m so excited. I love to wear scarfs and boots, and somehow tea and muffins just seem to taste especially nice on a chilly morning.
This morning I made gluten free chocolate chip muffins, based on these mini muffins, and tea to go with the weather. They would also be great in mini muffin cups, like the original recipe. I must warn you though, if you’re looking for a heavy dense muffin, these are not that muffin. They are so airy and light they could float away.
Happy fall!

Light Airy Chocolate Chip Muffins

gluten-free, grain-free, casein-free
Set oven to 325 degrees.
Add to bowl:
3/4 cup cashew milk (How to Make Cashew Milk Video)
1 cup almond butter
3 tbsp ghee (which is casein-free) or coconut oil, liquified
2 tbsp honey
3 eggs
1/4 cup tapioca flour
1/4 cup coconut flour, sifted
OR substitute another 2 tbsp coconut flour, sifted
1 tbsp vanilla extract
1.5 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
1/4 tsp guar gum or xanthan gum
Blend with electric mixer.
Add 1/2 cup mini dairy-free chocolate chips (I love these organic 70% chocolate chips)
Stir to combine.
Spoon into unbleached paper cups (about 3/4 full) in muffin tray.
Bake for about 18 minutes.
♥, Kelly


  1. says

    These look so yummy & I love that they aren’t a heavy muffin! I recently came across both your website and Elana’s after deciding to go grain free. I have eaten mostly gluten free more quite some time and haven’t been able to have dairy for half my life. I recently left a very intense career in the fitness industry as a personal trainer, fitness model & bikini athlete. I love the grain-free lifestyle and when I discovered all the amazing things you can do with coconut and almond flour–it forever changed things for me! 😉 I am now following my passion for healthy eating & cooking & have begun a career in the culinary world.

    I didn’t mean to give you my life story…but I just wanted to say how much I love your website and everything you are doing! 😉 Oh and the fall weather that CO is now having is amazing! Bring on soups, scarves & Uggs! 😉


  2. says

    Oh, how lovely, Kelly! You can tell how light and airy these muffins are just by looking at the glossy tops. :-) Beautiful photo. Love fall, too. Came home to find out it had warmed up again here while I was in San Francisco for BlogHer Food (next year you’ll be with us!). It’s supposed to be 87 today! But cool again by weekend, so more camping in store for us hopefully.


    • Amanda says

      I made these with chia eggs (1 Tbsp. ground chia seeds + 3 Tbsp. water for each egg) and they turned out great – not exactly the same as real eggs, but still really good!

  3. says

    Kelly, thank you so much for your dedication and ingeniousness (is that a word!?). Our house has been dairy free since my girls were born and we are moving towards grain free as well and I feel like I have struck gold with your site! These muffins in particular have been an enormous hit with my family and friends! Just bought two of your cookbooks too! THANK YOU!! You are EXTRAORDINARY!

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