I love baking muffins and classic chocolate chip muffins are always a crowd-pleaser. These are a variation on my really popular Vegan Blueberry Muffins, but with chocolate chips instead and a little bit less sweetener to accommodate the chocolate chips. I've made these more times than I can count and they deserved their own post. I like to add a dose of espresso powder sometimes too for a kick. The rich vanilla flavor is addicting too.
This recipe is only 8 ingredients and also happens to be vegan, gluten-free and oil-free.
HOW TO MAKE VEGAN CHOCOLATE CHIP MUFFINS
All you need to make these beauties are:
blanched almond flour
superfine oat flour
low-fat "lite" canned coconut milk
dairy-free chocolate chips
GLUTEN-FREE VEGAN BAKING
Gluten-free baked goods tend to taste either off or with a not-so-pleasant texture. A lot of gluten-free desserts can taste so gross and gummy and anything but light and fluffy. I can promise you though that these muffins are so tender, so light, super fluffy and just as delicious as muffins made with all-purpose flour.
OIL-FREE VEGAN BAKING
The almond flour is what helps to make these muffins really moist without any need for oil. Almond flour is naturally high in fat, so it replaces oil and butter. Oats give a wonderful texture as well as the structure and shape and tapioca starch helps to make these fluffy, rise and act as the egg.
The coconut milk also helps give moisture and fluff to these muffins. They are naturally sweetened with maple syrup instead of refined sugar.
I mean, look at the inside fluffy heaven going on inside these!
I really hope you all love these Vegan Chocolate Chip Muffins, be sure to leave feedback below after you make them!
These are the Best Vegan Chocolate Chip Muffins ever, truly! They are also gluten-free, dairy-free, oil-free, yet incredibly soft, light, fluffy & just 8 ingredients.
10 minPrep Time
20 minCook Time
30 minTotal Time
5 based on 2 review(s)
1 cup (112 g) blanched almond flour (see note)
3/4 cup (96g) superfine oat flour
1/4 cup (32g) tapioca starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 cup + 2 tablespoons (120g) pure maple syrup
1 tablespoon (15g) vanilla
1/4 cup + 2 tablespoons (90g) low fat "lite" canned coconut milk (shake the can really well before measuring)
1/2 cup (120g) dairy-free semi-sweet chocolate chips
NOTE: It's necessary to use blanched almond flour for the best fluffy results. I don't recommend Bob's Red Mill blanched almond flour for my muffins/cakes. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. I highly recommend King Arthur Flour or Honeyville or Wellbee's or Simple Truth brand from Kroger, or if you are in Texas, use the HEB brand, it's perfect and what I use for my recipes.
Preheat an oven to 350°F and line a muffin pan with 7 foil or parchment paper liners.
Add the almond flour, oat flour and tapioca starch and make sure to break up any lumps well and then add the baking powder and salt and whisk very well.
Make a well in the bottom of the bowl and pour in the syrup, then the milk and vanilla. Lightly stir the liquids in the center before blending with the dry ingredients. Stir just until combined. Fold in the chocolate chips gently. Don't over-mix. Pour the batter into 7 liners using an ice cream scoop. They should be filled to the top. Don't worry about them overflowing. Bake for 20 minutes, or when a toothpick comes out clean or a few dry crumbs on it. Cool 15 minutes in the pan, so they can firm up. Keep stored at room temperature covered well so they don't dry out.
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Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!