Gluten-Free Mini Muffins (Little Bites Copycat)

tray of gluten free mini muffins with one cut in half to show the fluffy middle

5 from 1 vote

Gluten-Free Mini Muffins (Little Bites Copycat)

These gluten-free mini muffins prove gluten-free snacks can be fluffier and lower in sugar than the boxed kind. Plus, they come together in one bowl with just five pantry staples. Whisk, bake, and watch them disappear. Kids love the soft crumb while parents celebrate the clean ingredient list.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: muffins

Author: Mary Smith

Equipment

mini muffin pan

Ingredients

2 cups gluten free pancake mix I like King Arthur Brand mix
1.5 cups almond milk or milk of choice
2 eggs
2 tbsp avocado oil
¾ cup mini chocolate chips + more for topping - I like Enjoy Life brand

Instructions

Spray a 24-count mini muffin pan with cooking spray.
Combine the pancake mix, almond milk, eggs and oil into a bowl and whisk.
Add chocolate chips or filling of choice.
Spoon a couple tbsp of batter into each one (they should be almost to the top) and top with more chocolate chips.
Bake at 350 for 14-15 mins. Enjoy!

Notes

How Long to Bake Mini Muffins: Mini pans vary, but 14–15 minutes at 350°F yields a light, moist crumb. Check at 13 minutes. Over‑baking dries gluten‑free batters quickly.

Prevent Sticking: Skip paper liners, spray the pan well, and let the muffins rest 5 minutes before lifting. The oil in the batter helps create a clean release.

Keep Them Fluffy: Room‑temperature eggs and milk allow the leaveners in the mix to activate fully, giving every bite a soft, bakery‑style loft.

Egg‑Free Option: For egg‑free muffins, whisk 2 tablespoons ground flax with 5 tablespoons water, rest 5 minutes, then use in place of the eggs.

Storage & Freezing: Cool completely, then freeze in zip bags up to 2 months. Thaw at room temperature for 20 minutes or microwave for 10 seconds for a warm snack.

Nutrition