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!
Servings: 12 small/medium muffins
Ingredients
Wet ingredients:
- 3 Tbsp. dairy-free milk
- 1/2 cup pure maple syrup
- 1/3 cup applesauce
- 1/4 cup almond butter, drippy
- 2 tsp. pure vanilla extract
- 2 tsp. apple cider vinegar
- 2 Tbsp. ground flax + 1/3 cup water
Dry ingredients:
- 1 cup gluten-free 1-to-1 baking flour*
- 1/2 cup oat flour (GF if needed)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
Stir in:
- 1/2 cup vegan mini chocolate chips
Instructions
- Flax egg: Make a flax egg by stirring together the 2 Tbsp. ground flax and 1/3 cup warm water in a small bowl. Set aside for 5-8 minutes to thicken. I give it another stir halfway through. (If using cool water, it takes about 15 minutes to gel, and hot water takes about 2-3 minutes.)
- Wet ingredients: In a large mixing bowl, add all wet ingredients. Whisk to combine. Add the thickened flax egg and whisk again.
- Dry ingredients & rest: Add all dry ingredients to a separate bowl and stir to combine. Then add the dry ingredients to the wet. Stir with a spatula until just combined and no dry pockets remain. (Try to avoid over-mixing; the batter should be thick and lumpy.) Set aside and let the batter rest for 10-15 minutes. This allows the oat flour to absorb moisture which creates a softer, less-crumbly texture.
- Oven: While the batter rests, preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with parchment baking liners.
- Chocolate chips & transfer: After the batter rests, gently fold in the mini chocolate chips with a spatula. Then portion the batter evenly throughout the lined cavities. (I use an ice cream scoop with thumb press for easy transferring.) The muffins are smaller in size, so you won't need to completely fill each cavity. Add a sprinkle of additional chocolate chips to the tops if desired.
- Bake: Place in oven and bake for about 21-23 minutes (or until the tops are lightly golden and a toothpick comes out mostly clean with a few moist crumbles).
- Cool: Remove from oven and allow the muffins to cool in the pan for 10 minutes. Then transfer to a wire rack and cool for about 60-90 minutes. (This is an important step because they're very soft when hot, but firm up as they cool. They also need to be completely cool before storing.)
Notes
*Flour: I use Bob's Red Mill GF 1-to-1 baking flour (in the blue bag). Gluten-free all-purpose could be substituted as well, but I prefer the texture using 1-to-1 flour.
For best results: Weigh your flour. You'll find gram measurements in the "metric" tab in the recipe card above. It's much more accurate because flour amounts can vary by volume.
Storing: After FULLY cooled, store muffins in a tightly sealed container for 2 days at room temperature, or 5 days in the refrigerator. They also freeze great for about 1-2 months. I thaw them in the fridge overnight. Gently warm them in the microwave for 10 seconds right before enjoying if desired.
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.
Recipe originally published January 2024. Updated September 2026 with improved flavor & texture.
Nutrition Per Serving (Estimate)
Calories: 183 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 178 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 17 IU | Vitamin C: 0.3 mg | Calcium: 76 mg | Iron: 1 mg
