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Bakery-Style Chocolate Chip Muffins

3 grain-free chocolate chip muffins with extra chocolate chips and parchment on counter

Best Grain-Free Chocolate Chip Muffins

Grain-Free, Gluten-Free, Nut-Free

Print Recipe

These tender muffins are perfectly moist and sweet, with a bittersweet finish from the chocolate chips. These make an amazingly easy addition to any breakfast plan, or pack them in your little one's lunchbox for a tasty snack! Thanks to Otto’s Cassava Flour, these muffins will please the tastebuds and your stomach!

No need to seek out the perfect gluten- or grain-free baked goods anymore. You can make them from the comfort of your own kitchen! Plus who doesn't love knowing what goes into their food? ;)



  1. Preheat the oven to 375°F. Line 12 standard muffin cups with muffin liners. 
  2. In a large mixing bowl, beat together the butter, sugar, and vanilla extract until smooth and creamy. 
  3. Add the eggs, sea salt, cassava flour, baking powder, baking soda, and yogurt. Stir until the batter is smooth and thick. Fold in the chocolate chips. 
  4. Divide the batter into the 12 muffin cups. The muffin cups will be heaping. 
  5. Bake for 25-30 minutes. The muffins should be golden brown and bounce back when pressed gently. A toothpick inserted into the center should be clean from batter.
  6. Let the muffins cool in the pan for 10 minutes before moving them to a cooling rack to cool completely.

Note: For a shiny, sparkly look to the muffins, sprinkle some sugar on the muffins before baking them. You can also press additional chocolate chips into the tops of the muffins before baking them.