I am a huge muffin fan! And that can be taken two ways. For one, I love most any muffin I have ever tried. For two, I love big (huge) muffins! These grain-free jumbo chocolate chip muffins are the perfect treat for when I’m wanting a big, fluffy, sweet muffin. They are have the most wonderful light and soft texture and are bursting with bites of delicious chocolate chunks. Whether you cut these jumbos in half, toast them and slap some butter on them, or just chow into one that’s warm and straight from the oven… these jumbo chocolate chip muffins are delicious and fun to make!
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Modern Pioneer Recipe
These grain-free jumbo chocolate chip muffins are a modern pioneer recipe! Muffin tins and chocolate chips weren’t everyday supplies used by the early pioneers, but they certainly are helpful in the modern pioneer kitchen! Especially when it comes to making muffins. And not just any muffins, but jumbo chocolate chip muffins!
So it may be hard to believe that these jumbo muffins stuffed with chocolate chunks can actually be healthy for you, but they are made with simple, wholesome ingredients. While I might not go so far as to say they are nutritious, they are certainly healthier than any bakery style muffin you could get at a bakery.
These jumbo muffins are made with grain-free cassava flour which gives them a very muffin-like texture despite being grain-free. I also use coconut sugar or maple sugar in this recipe to avoid refined sugars. Coconut sugar is also a slow-metabolizing sugar (is less likely to cause blood sugar spikes) and is low on the glycemic index.
For chocolate chunks, I like to use either Enjoy Life mega chunks (which do contain some cane sugar) or Lily’s Sweets chocolate chips for a refined-sugar free option. Lily’s Sweets chocolate chips or chopped baking bars both work well in these muffins!
Not only are the ingredients simple and wholesome in this recipe, but tese muffins are also fairly allergy-friendly! These jumbo chocolate chip muffins are…
- grain-free
- gluten-free
- nut free
- corn free
- refined sugar free
- dairy-free option
I should also note that this recipe is very flexible! You can make a variety of different muffin flavors using the base ingredients of this recipe and just substituting out the chocolate chips for other delicious muffin flavors!
Jumbo, Large, or Mini Muffins?
I must admit, these jumbo size chocolate chip muffins are a chore to eat, but it certainly is one of the best chores I ever have to do! I like to enjoy these jumbo size chocolate chip muffins on special occasions, but I don’t make them all the time since they are so large.
So instead of jumbo size, this muffin recipe can also be made into regular size muffins or mini muffins! The bake times will vary slightly for the different size muffins, but the recipe stays the same. For regular size muffins, you will want to decrease the bake time by 10 minutes and add a few extra minutes as needed depending on how your oven bakes. For mini muffins, start by cutting the bake time in half and adding more time as needed.
Regardless of size, the muffins are done when they are golden brown on the top, a toothpick inserted into the center of one comes out clean, or the muffins bounce back when gently pressed with your finger.
Did I mention that I like muffins of all shapes, sizes, and flavors? Well if you are in the same wagon as I am, then you may want to check out the numerous other muffins recipes that I love to make! Here are some of my favorites listed below:
- grain-free banana chocolate chip muffins
- gluten-free chocolate chip muffins (made with oat flour)
- gluten-free gingerbread muffins
- grain-free chocolate chip muffins (made with tapioca flour and coconut flour)
How to Eat a Jumbo Muffin
You can eat a jumbo chocolate chip muffin just like you would any other muffin! However, what I’m referring to is more less when to eat a jumbo chocolate chip muffin. Due to their jumbo size, these chocolate chip muffins can serve several purposes and can be a filling, energy-rich meal.
I generally have regular size muffins as a side to a main meal, as an accompaniment to my breakfast, or as a snack. However, these jumbo size muffins are equivalent to two regular size muffins, so they can be rather filling when served with as a side or enjoyed as a snack.
Instead, I like to use these jumbo size muffins as a quick and easy breakfast or energy-rich lunch food. If I want to enjoy one for snack, I usually cut one in half and enjoy just a half for snack and save the other half for later. They are rich in instant-energy nutrition that can be a helpful way to start an active day on the homestead.
These grain-free jumbo chocolate chip muffins are super easy to store and save for later! They will stay freshest when stored in an airtight container. Kept in the pantry, they will be fine for 3-4 days. In the fridge, they can last for closer to 5-7 days. You can also easily freeze these jumbo muffins!
Recipe Questions
Is the batter supposed to be so much thicker than traditional muffin batter?
If you are familiar with traditional muffin batter, you may find that this muffin batter is a lot thicker. Don’t worry, it supposed to be that way and will not make for dry or dense muffins. The batter should be thick but smooth. Not quite pourable but certainly not shapeable.
What granulated sugars can be used in this recipe?
Coconut sugar and maple sugar work the best in this recipe! However, any granulated sugar can be used as a substitute for the coconut sugar in these muffins. Keep in mind that the sugar you use will affect the color of the muffin. Coconut sugar gives the muffins a darker appearance. Cane sugar gives the muffins a lighter appearance. Maple sugar is somewhere in between coconut sugar and cane sugar when it comes to muffin darkness.
Can these be made egg free?
I have not tried making these muffins egg free. The eggs provide moisture and structure to the batter. They also help give the muffins some loft and are essential for the soft, crumb-like texture of the muffins.
Is there a substitute for the dairy-free yogurt?
I have not tried any substitutes for the dairy-free yogurt, however, any dairy-free yogurt alternative will work in this recipe as will traditional yogurt. I make my muffins with coconut yogurt, but oat yogurt, cashew milk yogurt, almond milk yogurt, or soy yogurt will also work.
Can this recipe be adapted into other muffin flavors?
Yes! You can easily swap out the chocolate chips for other muffin flavors like blueberries, raspberries, or raisins! If you add in berries, the muffins may need to bake a little longer due to the moisture content of the berries. You can also play around with flavors like cinnamon sugar, lemon poppy seed, orange cranberry, or carrot cake!
Can this recipe be made completely dairy-free?
Yes! You can substitute the butter in this recipe for other butter alternatives or for oil. Avocado oil is a nice mild oil to use in baked goods when you are trying to avoid a coconut taste (from coconut oil).
These grain-free jumbo chocolate chips muffins are a fun special treat to enjoy on the homestead! Whether you bite into a whole muffin straight from the oven and enjoy those bursts of warm, gooey chocolate chunks, or if you save them for an energy-rich breakfast, these muffins will surely not disappoint!
Grain-free Jumbo Chocolate Chip Muffins
Ingredients
- 2 cups cassava flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 cup coconut or maple sugar
- 3/4 tsp. sea salt
- 2 large pasture-raised, organic eggs room temp.
- 3/4 cup organic, grass-fed butter melted
- 1 cup + 3 T. dairy-free plain yogurt
- 2 cups chocolate chunks
Instructions
- Preheat the oven to 395°F. Line 6 jumbo muffin tins with jumbo parchment muffin liners.
- In a large mixing bowl, combine the melted butter and sugar. Stir until creamy. Add the eggs and stir until combined.
- Add the cassava flour, baking powder, baking soda, sea salt, and yogurt. Stir until the batter is smooth. Fold in the chocolate chunks.
- Divide the batter between the 6 jumbo muffin tins. The muffin tins will be heaping.
- Bake for 30-35 minutes. The muffins should be browned and bounce back when gently pressed. Let the muffins cool for 5-10 minutes in the muffin pan before transferring them to a cooling rack to cool completely.
- Store the muffins in an airtight container at room temperature, in the fridge, or in the freezer.
Notes
Where to Find the Ingredients
- Otto’s Naturals cassava flour
- Otto’s Naturals grain-free baking powder
- Anthony’s coconut sugar
- Redmond real salt
- Simply Organic vanilla extract
- Enjoy Life mega chunks
- Lily’s Sweets chocolate chips
- Supplies: jumbo muffin pan, regular muffin pan, jumbo parchment muffin liners, large parchment muffin liners
These grain-free jumbo chocolate chip muffins have a perfect muffin-like texture despite being grain-free and are bursting with a sweet flavor that is complimented by delicious chocolate chunks or whatever flavor you choose to make these muffins into! They are made using simple, wholesome ingredients that you probably already have stocked in the homestead pantry. Whether you make these muffins jumbo size, regular size, or into mini muffins… they will quickly become a favorite breakfast, snack, or side on the homestead!
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by Alexa
Jillian
December 6, 2022 3:52 pmWow! This might be my new favorite recipe. These muffins are so good! I had two bananas that were about to go bad so I mushed those up and threw them in at the end (last minute decision!). I was a little nervous that they’d throw off the recipe but they did not disappoint. The texture and flavor of these muffins are spot on.
As someone who can’t have gluten, grains, or tree nuts, I SO appreciate all of these allergy friendly recipes! It’s so hard to find food at the store (and expensive!) and otherwise I’m trying to substitute stuff in recipes the best I can because it’s not common to find ones without grains and nuts. I am constantly scrolling through your recipes to try new ones, so thank you!!
ThePioneerChicks
December 8, 2022 8:43 pmSo glad you love this recipe! Adding banana to these muffins sounds amazing! – Alexa