Gluten-Free Vegan Chocolate Chip Muffins

• Bake for 20 minutes.

How long do these Chocolate Chip Muffins keep for?

Though these Chocolate Chip Muffins do taste best when fresh, they keep well covered in the fridge for up to a few days. If you have just taken them out of the fridge, I’d recommend warming them up in an oven toaster if you have one.

Substitutions you can make to this recipe:

• you can use any type of oil: coconut oil, olive oil or vegetable oil
• you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
• you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
• you can substitute the ground almonds (almond meal) with ground walnuts
• for a nut-free version: substitute the ground almonds (almond meal) with ground sunflower seeds
• you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
• for a refined sugar free version, use refined sugar free chocolate chips
• you can decorate them by sprinkling over coconut flakes or chopped nuts such as chopped pecan nuts or chopped walnuts.

More gluten-free vegan muffin recipes:

• Carrot Muffins
• Blueberry Banana Bread Muffins
• Chocolate Muffins
• Lemon Poppy Seed Muffins
• Apple Muffins
• Pumpkin Muffins

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Chocolate Chip Muffins

These Gluten-Free Vegan Chocolate Chip Muffins are moist and fluffy, perfectly sweet and so easy to make!

5 from 3 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: chocolate chip muffins, gluten-free vegan muffins, vegan chocolate muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 muffins

Calories: 325kcal

Author: Rhian Williams

Ingredients

Metric - US Customary

• 60 g coconut oil (or sub olive or vegetable oil)
• 200 ml unsweetened almond milk (or any other plant-based milk)
• 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)*
• 8 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon vanilla extract
• Pinch salt
• 150 g ground almonds (almond meal) **
• 150 g gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 60 g dark chocolate chips (ensure vegan/gluten-free if necessary)***

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
• Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
• Sift in the flour, baking powder and bicarbonate of soda
• Mix well, adding a tiny splash more milk if it’s looking too dry
• Add the chocolate chips and fold in gently
• Transfer the mixture between 8 muffin cases in a muffin tin
• Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
• Tastes best when fresh, but keeps covered in the fridge for up to a few days

Notes

*If you don't want to use vinegar, substitute it with lemon juice as you need something acidic to react with the alkali bicarbonate of soda (baking soda)

**You can alternatively use almond flour

***Use refined sugar free chocolate chips for a refined sugar free version

Nutrition Facts

Gluten-Free Vegan Chocolate Chip Muffins

Amount Per Serving

Calories 325 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 9g 45%

Sodium 76mg 3%

Potassium 117mg 3%

Total Carbohydrates 33g 11%

Dietary Fiber 4g 16%

Sugars 15g

Protein 6g 12%

Calcium 13.6%

Iron 7.8%

* Percent Daily Values are based on a 2000 calorie diet.

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