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 muffins
Ingredients
For the wet ingredients:
- 1/2 cup dairy-free milk
- 1/2 cup pure maple syrup
- 1/2 cup applesauce
- 1/4 cup peanut butter, creamy
- 1 1/2 Tbsp. pure vanilla extract
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. ground flax (flaxseed meal)
For the dry ingredients:
- 1 1/2 cups gluten-free all purpose flour*
- 2 tsp. baking powder
- 1/2 tsp. salt
To stir in:
- 1/2 cup vegan mini chocolate chips (plus 2-3 Tbsp. more for sprinkling)
Instructions
- Preheat oven to 425°F (218°C). Line a standard 12-cup muffin pan with baking cups.
- In a large mixing bowl, add all wet ingredients. Whisk until smooth. Then let it sit for 5 minutes. (This allows the flax to thicken the mixture.)
- In a separate bowl, add all dry ingredients. Stir.
- Then add dry ingredients to wet ingredients. Whisk until combined, but try not to over-mix.
- Add 1/2 cup mini chocolate chips to batter and give it a slight stir. (Don't over-stir as this can cause the chocolate chips to fall to the bottom and be unevenly dispersed.)
- Evenly distribute the batter into the 12 lined muffin cavities. (I use an ice cream scoop with thumb press lever to transfer the batter.) Then sprinkle the additional 2-3 Tbsp. chocolate chips on top if you wish.
- Bake for 5 minutes at 425°F (218°C).
- Then reduce heat to 375°F (190°C). Continue baking for 15 minutes, or until a toothpick comes out mostly clean, with a few crumbles.
- Remove from oven. Let the muffins cool in the pan for 10 minutes. Then transfer to a wire rack to finish cooling.
Notes
*Flour: I use Bob's Red Mill gluten-free all purpose baking flour.
Storing & reheating: Store muffins in a tightly sealed container at room temperature for about 3 days. They dry out as they sit, so I find it's best to microwave the leftover muffins for 5-10 seconds right before enjoying.
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.
Nutrition Per Serving (Estimate)
Calories: 177 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 162 mg | Fiber: 3 g | Sugar: 14 g | Vitamin A: 42 IU | Vitamin C: 1 mg | Calcium: 83 mg | Iron: 1 mg
