Gluten Free Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

Servings 12 muffins


  • 1 15 oz gluten-free yellow cake mix (I used Betty Crocker)
  • 2/3 cup water
  • 1/2 cup coconut oil softened (I used REFINED and organic)
  • 2 teaspoons vanilla extract gluten-free
  • 3 eggs at room temperature
  • 1 1/4 cups dairy-free mini chocolate chips divided (I used Enjoy Life)


  1. Preheat oven to 375°F. Line a muffin pan with 12 cupcake liners.
  2. Place all ingredients in a medium bowl. (If the coconut oil is hard, place in microwave for about 10 seconds.) Mix with an electric mixer on low until ingredients are combined, then turn mixer up to medium and beat for 2 minutes. Stir in 1 cup chocolate chips. Scoop batter in muffin cups. Sprinkle remaining chocolate chips on top.
  3. Bake for 18-23 minutes or until light golden brown on edges. Let cool. Store covered at room temperature for 24 hours or in refrigerator for up to 3 days. They would also freeze well.