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5.0 from 15 votes

Vegan Gluten free Blueberry Chocolate Chip Muffins

Blueberries and chocolate chips go very well together in these moist muffins. Vegan gluten-free Soy-free. Makes 7 to 8 regular size muffins

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings: 8
Calories: 171 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dry
  • 1/2 cup oat flour or use other gf flours or gf blend
  • 1/4 cup coconut flour
  • 1/4 cup almond flour ground raw almonds
  • 1/4 cup starch such as corn starch or arrowroot
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
Wet
  • 1/2 cup non dairy milk
  • 1 Tbsp flax seed meal
  • 1/4 cup Non Dairy Yogurt I used So delicious cultured coconut milk plain
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 Tbsp oil or melted vegan butter
  • 1/2 cup powdered sugar of choice 2 Tablespoons more for sweeter
  • 1/2 loaded cup blueberries I used frozen
  • 1/3 to 1/2 cup vegan chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F / 220ºc. In a large bowl, mix all the dry ingredients and keep aside. In another bowl, mix the almond milk, flax meal, yogurt and vinegar and let sit for 2 minutes. Add the rest of the wet ingredients and mix well until the sugar is combined.
  2. Add the wet to the dry and and mix till just about combined. Do not let the mixture sit too long at this point as it keeps thickening. Toss the blueberries in 1 tbsp oat flour to coat and then add to batter. Add the chocolate chips. Fold in to just combine. Spoon the batter into lined or greased muffin pan.
  3. Bake for 21 to 22 minutes or until a toothpick from the center comes out clean. (frozen berries will need a minute or 2 longer - 22 to 23 minutes). Remove the muffins from the pan, cover with parchment or towel while they cool for 10 minutes. (important to cover the muffins so they dont dry out). Serve.

Notes

  • Variations: Add spices of choice like ginger, cloves, nutmeg, all spice for a spice muffin. Use blended silken tofu instead of yogurt.
  • To make these regular, use spelt/whole wheat pastry flour/unbleached white flour instead of oat flour and coconut flour. You might have to add a bit more or less non dairy milk. 
  • Nutritional values based on one serving

Nutrition Information

Calories 171kcal (9%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 2g (10%) Sodium 144mg (6%) Potassium 124mg (4%) Fiber 3g (12%) Sugar 13g (26%) Vitamin C 1.8mg (2%) Calcium 88mg (9%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 171

% Daily Value*

Calories 171kcal 9%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 2g 10%
Sodium 144mg 6%
Potassium 124mg 3%
Fiber 3g 12%
Sugar 13g 26%
Vitamin C 1.8mg 2%
Calcium 88mg 9%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.