First, preheat oven to 425 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
In a large mixing bowl or stand mixer, add gluten free flour, baking powder, baking soda, cinnamon and sugar. Stir to combine.
Then, add in all remaining ingredients except chocolate chips. Stir to combine.
Fold in chocolate chips.
Use cookie scoop or large spoon to scoop batter into muffin pan. Fill almost to the top. If desired, sprinkle with extra sugar or chocolate chips on top.
Bake at 425 degrees for 5 minutes. Then lower the heat to 350 degrees. Bake for another 10 to 12 minutes or until toothpick inserted comes out clean.
Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing to a cooling rack.
Notes
Any type of milk works. I used unsweetened almond milk for these photos.
Both sour cream and yogurt work well.
Avocado oil, lightly flavored olive oil, or vegetable oil can be used.
Fill muffin cavities almost to the top.
Do not forget to lower the temperature of the oven. Baking at a high temperature initially will allow the muffins to quickly rise and create that golden dome!
Check if muffins are done by inserting a toothpick into muffins. If it comes out clean, remove from oven. Avoid over baking muffins.
Store muffins covered at room temperature for up to 3 days.