5.0 from 12 votes
Vegan Chocolate Chip Muffins (Gluten-Free!)
These healthier, wholesome muffins are fluffy, tender, and moist. They have a cake-like texture, and velvety chocolate chips in every bite!
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, 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)
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.
Cup of Yum
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
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
% 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.