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Vegan Chocolate Chip Muffins (Gluten-Free!)
5 from 12 votes

Vegan Chocolate Chip Muffins (Gluten-Free!)

These Vegan Chocolate Chip Muffins are gluten-free and use dairy-free milk, pure maple syrup, applesauce, and nut butter as the wet base. Ground flaxseed acts as a binder instead of eggs, while gluten-free flour and baking powder provide structure. Mini vegan chocolate chips are incorporated into the batter and sprinkled on top, giving pockets of melted chocolate throughout the tender, moist muffins.

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

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

    Cup of Yum
  1. Preheat oven to 425°F (220°C). Line a standard 12-cup muffin pan with baking cups.
  2. 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.)
  3. In a separate bowl, add all dry ingredients. Stir.
  4. Then add dry ingredients to wet ingredients. Whisk until combined, but try not to over-mix. (It's okay if it's slightly lumpy.)
  5. 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.)
  6. 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.)
  7. Then sprinkle the additional 2-3 Tbsp. chocolate chips on top.
  8. Bake for 5 minutes at 425°F (220°C).
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 177

% 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.