If you're looking for a delicious and easy snack, these vegan gluten free chocolate chip muffins are the perfect treat! They are made with wholesome ingredients such as almond flour and coconut oil. Moist, flavorful, and packed with chocolate chips, these muffins are sure to impress both vegans and non-vegans alike!
This chocolate chip muffins recipe has quickly become a staple in our home. They are so easy (literally one-bowl muffins!) and quick to make!
As they are dairy free and egg free too, they may not be exactly bakery style gluten-free chocolate chip muffins. BUT! Trust me when I say they are soft, moist and delicious nonetheless!
More gluten free muffins and cupcakes recipes? Find them all here!
With just a few simple ingredients, you will whip up these scrumptious gluten-free vegan chocolate chip muffins in no time. They make the perfect gluten free breakfast, snack and dessert.
Ingredients
Here are the ingredients to make these vegan chocolate chip muffins:
Brown rice flour, my go-to gluten free flour with neutral flavor. Make sure it is labeled gluten free, if needed.
Almond flour, for this too, check that it is gluten free. Alternatively finely grind blanched almonds yourself (in this case almonds with skin work too)
Potato or tapioca starch, they work as a binder for gluten free flours, adding softness too.
Baking powder and a pinch of salt. Salt helps enhancing the sweetness of the muffins.
I often go for brown sugar, but for this recipe I opted for maple syrup, so that you can enjoy chocolate chip muffins that are refined-sugar free too!
Melted coconut oil, or another light oil, like sunflower.
A gluten free, plant based milk, like rice or soy (if not allergic). Nut milks are ok too, like almond or cashew. Just make sure they are not too dense (check for thickeners/gums in the ingredients).
Vanilla extract, you can omit this, if you don't like it. But it sure adds the nicest flavor!
Chocolate chips, make sure they are labeled gluten free and dairy free, if allergic/sensitive (or for dietary choice, of course).
These is a small batch muffin recipe (it will make 6). Double the quantities for more muffins.
All the quantities and directions in the recipe card below
Instructions
Easily learn how to make chocolate chip muffins gluten free, lactose free and eggless.
- Line muffin molds with parchment paper. I cut the paper into squares and press them down into the molds with a glass/small cup. The paper should be at least one inch over the edge of the molds. This way the batter will be "forced" to rise taller while baking.
- Pre-heat oven at 350F / 180C
- Place one medium bowl on the kitchen scale and add rice flour, almond flour, starch, baking powder, salt and mix well (weigh ingredients as you add them)
- Add milk, oil and vanilla extract and mix them thoroughly (best if with a hand mixer, to incorporate more air into the batter)
- Incorporate the chocolate chips (keeping some to go on top)
- Divide the batter into the lined muffin molds and sprinkle with more chocolate chips
- Bake for 20-25 minutes, or until nice golden-brown and a toothpick in the center comes out clean.
- Let them cool down before removing the parchment paper (I know, waiting to enjoy them is the toughest part!)
- Store them in an airtight container, they will remain soft for a couple of days.
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Gluten free Chocolate Chip Muffins (Dairy free, Egg free)
Equipment
- 1 muffin tin
- parchment paper
- 1 medium bowl
- 1 kitchen scale
- 1 whisk (or hand mixer)
Ingredients
- 100 grams (1 CUP) almond flour (or homemade ground almonds)
- 100 grams (¾ CUP) brown rice flour (gluten free)
- 100 grams (½ CUP + 2 tbsp) potato or tapioca starch (gluten free)
- 3 teaspoons baking powder
- pinch of salt
- 40 grams (3 tbsp) maple syrup
- 170 grams (¾ CUP) gluten free, plant based milk (rice, soy or nut milk)
- 1 teaspoon vanilla extract
- 60-70 grams (⅓ CUP) chocolate chips (gluten free, dairy free) (+ extra for decorating)
Instructions
- Line muffin tin with parchment paper. I cut the paper into squares and press them down into the molds with a glass/small cup. The paper should be at least one inch over the edge of the molds. This way the batter will be "forced" to rise taller while baking.
- Pre-heat oven at 350F / 180C
- Place one medium bowl on the kitchen scale and add rice flour, almond flour, starch, baking powder, salt and mix well (weigh ingredients as you add them)
- Add milk, oil and vanilla extract and mix them thoroughly (best if with a hand mixer, to incorporate more air into the batter)
- Incorporate the chocolate chips (remember to have extra chips to go on top)
- Divide the batter into the lined muffin molds and sprinkle with more chocolate chips
- Bake for 20-25 minutes, or until nice golden-brown and a toothpick inserted in the center comes out clean.
- Let them cool down before removing the parchment paper or they will break
- Store them in an airtight container, they will remain soft for 2-3 days.
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