Vegan Chocolate Chip Muffins (Gluten-Free!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 muffins
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Calories
177 kcal
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Cuisine
Vegan, gluten-free
Vegan Chocolate Chip Muffins (Gluten-Free!)
Description
This gluten-free vegan muffin recipe combines a mixture of dairy-free milk, maple syrup, applesauce, and creamy peanut or almond butter, with vanilla extract and apple cider vinegar. Ground flaxseed is soaked briefly in the wet mixture to thicken and bind the batter. The dry ingredients consist of gluten-free all-purpose flour, baking powder, and salt. The chocolate chips are gently folded in to prevent them sinking to the bottom during baking.
Batter is scooped into muffin liners then topped with extra chocolate chips for added texture and sweetness. The muffins bake initially at a high temperature to rise, before lowering to continue baking until a mostly clean toothpick emerges. The final muffins have a soft crumb with chocolate dispersed evenly.
These muffins store at room temperature for several days but reheat well in the microwave to bring back moisture. There is no added oil, and choosing oil-free vegan chocolate chips will make the recipe completely oil-free. They make a versatile vegan, gluten-free treat suitable for many occasions.
Ingredients
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 or almond butter, creamy
- 1 1/2 Tbsp. vanilla extract pure
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. Flaxseed flaxseed meal, ground
For the dry ingredients:
- 1 1/2 cups all-purpose flour gluten-free
- 2 tsp. baking powder
- 1/2 tsp. salt
To stir in:
- 1/2 cup chocolate chips plus 2-3 Tbsp. more for sprinkling, vegan, mini
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
- Use Bob's Red Mill gluten-free all-purpose baking flour for best results.
- Store muffins at room temperature for 3-4 days; microwave leftovers briefly to restore moisture.
- Ensure vegan chocolate chips are oil-free if aiming for an oil-free recipe.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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