Vegan Chocolate Chip Muffins (Gluten-Free!)

Name: Vegan Chocolate Chip Muffins (Gluten-Free!)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1/2 cup dairy-free milk; 1/2 cup pure maple syrup; 1/2 cup applesauce; 1/4 cup peanut butter, creamy; 1 1/2 Tbsp. pure vanilla extract; 1 Tbsp. apple cider vinegar; 2 Tbsp. ground flax; 1 1/2 cups gluten-free all purpose flour*; 2 tsp. baking powder; 1/2 tsp. salt; 1/2 cup vegan mini chocolate chips

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
12 muffins
Calories
177 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
Vegan, gluten-free

Vegan Chocolate Chip Muffins (Gluten-Free!)

Clara Sanders

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These healthier, wholesome muffins are fluffy, tender, and moist. They have a cake-like texture, and velvety chocolate chips in every bite!

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Ingredients

Servings

For the wet ingredients:

1/2 cup dairy-free milk
1/2 cup pure maple syrup
1/2 cup applesauce
1/4 cup peanut butter, creamy (or almond butter)
1 1/2 Tbsp. pure vanilla extract
1 Tbsp. apple cider vinegar
2 Tbsp. ground flax (flaxseed meal)

For the dry ingredients:

1 1/2 cups gluten-free all purpose flour*
2 tsp. baking powder
1/2 tsp. salt

To stir in:

1/2 cup vegan mini chocolate chips (plus 2-3 Tbsp. more for sprinkling)

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Instructions

Preheat oven to 425°F (220°C). Line a standard 12-cup muffin pan with baking cups.
In a large mixing bowl, add all wet ingredients. Whisk until smooth. Then let it sit for 5 minutes. (This allows the flax to thicken the mixture.)
In a separate bowl, add all dry ingredients. Stir.
Then add dry ingredients to wet ingredients. Whisk until combined, but try not to over-mix. (It's okay if it's slightly lumpy.)
Add 1/2 cup mini chocolate chips to batter and give it a slight stir. (Don't over-stir as this can cause the chocolate chips to fall to the bottom and be unevenly dispersed.)
Scoop out batter and evenly distribute into the lined muffin cavities. (I use an ice cream scoop with thumb press lever to transfer the batter.)
Then sprinkle the additional 2-3 Tbsp. chocolate chips on top.
Bake for 5 minutes at 425°F (220°C).
Then reduce heat to 375°F (190°C). Continue baking for 15 minutes, or until a toothpick comes out mostly clean, with a few crumbles.
Remove from oven. Let the muffins cool in the pan for 10 minutes. Then transfer to a wire rack to finish cooling.

Notes

*Flour: I use Bob's Red Mill gluten-free all purpose baking flour.
Storing & reheating: Store muffins in a container at room temperature for 3-4 days. They dry out as they sit, so I find it's best to microwave the leftover muffins for 5-10 seconds before enjoying.
For oil-free: There's no added oil in this recipe. To keep them completely oil-free, ensure your chocolate chips don't contain oil.

Nutrition Information

Show Details

Calories 177kcal (9%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Potassium 162mg (5%) Fiber 3g (12%) Sugar 14g (28%) Vitamin A 42IU (1%) Vitamin C 1mg (1%) Calcium 83mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 177 kcal

% Daily Value*

Calories	177kcal	9%
Carbohydrates	28g	9%
Protein	4g	8%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Potassium	162mg	3%
Fiber	3g	12%
Sugar	14g	28%
Vitamin A	42IU	1%
Vitamin C	1mg	1%
Calcium	83mg	8%
Iron	1mg	6%