Two chocolate chip muffins in brown muffin cases on a marble slab against a grey background
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Gluten-Free Vegan Chocolate Chip Muffins

These Gluten-Free Vegan Chocolate Chip Muffins are moist and fluffy, perfectly sweet and so easy to make!
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 12 muffins
Calories 217kcal
Author Rhian Williams

Ingredients

  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
  • 1 tablespoon (1 tablespoon) apple cider vinegar (ensure gluten-free if necessary)*
  • 8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (1 teaspoon) vanilla extract
  • Pinch (Pinch) salt
  • 150 g (1 1/4 cup) ground almonds (almond meal) **
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons (2 heaped teaspoons ) baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon (1/4 teaspoon) bicarbonate of soda (baking soda)
  • 60 g (1/3 cup) 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 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

Calories: 217kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 78mg | Fiber: 3g | Sugar: 11g | Calcium: 91mg | Iron: 1mg