Gluten-free Chocolate Chip Muffin Bread

This is the ultimate gluten-free Chocolate Chip Muffin Bread. Fluffy, cakey and perfectly sweet. Think muffins in bread form made with all gluten-free ingredients.

Raise your hand if you would eat those little bites muffins that came 3 or 4 in a pack in blueberry and chocolate chip?

I was a sucker for those muffins – especially the chocolate chip. My Mom used to pack them for me with my lunch (love ya ma). I have always been a huge chocolate chip muffin gal, well really anything chocolate chip related, you know? So needless to say today’s recipe is a personal fave of mine and it is here just in time for wondering what the beep to pack for breakfast and a snack or work or school.

It reminds me of those little bites muffins but in thick slice form instead. I’ve also lightened up the recipe a bit making it much healthier and more filling than your usual muffin in the bakery. I use all gluten-free ingredients, no refined sugars and this bread is packed with protein from greek yogurt.

But the best part about this muffin bread? Ya, you can’t miss it – the dark chocolate chips mixed into the bread and sprinkled on top of the loaf.

Tip: this bread is a great recipe to freeze too. It’s great to bake ahead of time and keep in the freezer when you have guests over.

What ingredients you need to make chocolate chip muffin bread:

• Greek yogurt – or any creamy yogurt can work too but I use plain. Vanilla is another option too
• Eggs – I haven’t tested subs for egg here
• Coconut sugar – this is how we sweeten the bread. You could also sub cane sugar if you prefer
• Vanilla extract – I always add this in for flavor
• Avocado oil or liquid coconut oil – really any neutral liquid oil works well
• Gluten-free all purpose flour – or use regular all purpose flour if you prefer
• Dark chocolate chips – you can really use any chocolate chips you want here. I love dark chocolate or semi-sweet usually

How to bake chocolate chip muffin bread:

1. Preheat oven to 350 degrees F and line/grease a bread dish with parchment paper
2. In a large bowl, beat together the yogurt, eggs, oil, coconut sugar and vanilla for 1 minute
3. Mix in the flour, baking powder and baking soda until smooth
4. Fold in chocolate  to batter and pour batter to prepared baking dish and bake for 40-45 minutes or until toothpick comes out clean (if browning too much, cover with foil and continue to bake)
5. Allow the bread to cool for a few then slice and enjoy!

Tips for success:

• This yogurt bread freezes very well! I wrap it in foil and add in large ziplock bag. It can stay good for up to 2 months
• I prefer using a full-fat greek yogurt for this. I typically do unsweetened since we are sweetening it with coconut sugar
• The chocolate chips here can technically be optional and you can swap them with any other berry you are craving!
• If the bread is browning too much when you are baking, cover it with foil and allow it to continue to bake. The bread should be golden but of course use your best judgement!

A few other delicious quick breads to make:

Brown Butter Maple Pumpkin Bread (gluten-free)

Blueberry Yogurt Bread (gluten-free)

Gluten-free Birthday Cake Banana Bread

Vegan Cinnamon Roll Banana Bread (gluten-free + nut-free)

The Best Healthy Apple Bread

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