Vegan Chocolate Chip Muffins

Vegan Chocolate Chip Muffins

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. 

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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
  • tapioca starch
  • baking powder
  • maple syrup
  • vanilla
  • 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!

Yields 7 muffins

Vegan Chocolate Chip Muffins

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

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5 based on 2 review(s)

Ingredients

  • 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.

Instructions

  1. Preheat an oven to 350°F and line a muffin pan with 7 foil or parchment paper liners.
  2. 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.
  3. 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.

Notes

Nutrition per muffin: 321 calories, 16g fat, 7.1g protein, 39.8g carbs, 4.3g fiber, 19.2g sugar, 174mg sodium

7.8.1.2
1975

30 Comments

  1. Hi! Is the recipe supposed to read half a cup of chocolate chips?
    • brandi.doming@yahoo.com
      Yes, oops, it's fixed!
  2. Hi! Thank you for taking the time to post this recipe. Im trying to learn how to bake with only almond or coconut flour. Need to keep to low glycemic stuff.... and WITHOUT EGGS (ugh)! I noticed you are using 3/4 cup oat flour (which is high glycemic). Any idea if I an sub all almond flour or possibly coconut flour?
    • brandi.doming@yahoo.com
      Hi there! I do not at all recommend coconut flour. It behaves completely different than all other flours with absorbing a lot of moisture and making things very crumbly and a sandy texture. I’m not a fan of it in baked goods. Oat flour is important here for texture purposes and oats are not considered high glycemic because of the fiber. They are actually similar to coconut flour on the glycemic index. The oats aren’t really a concern, the syrup and chocolate chips would be more if that’s what you’re concerned with, so not sure what to tell you to sub with. I do have recipes with just almond flour and starch but not all almond flour. Almond flour needs a starch with egg-free baking, as the starch replaces eggs and gives fluff. Otherwise it would be dense, mushy and gross. I have this cake recipe that you could try to make in muffins but it does have more of a cake texture, not a muffin texture. Just add chocolate chips. https://thevegan8.com/2015/10/20/dreamy-vanilla-vegan-gluten-free-cake/
  3. Yum! The texture really does look fantastic. Can't wait to give these a try!
    • brandi.doming@yahoo.com
      Thank you Maria!
  4. I've never tried using almond flour but I've heard good things about it. This recipe sounds like one that would encourage me to pick some up! The muffins look amazing.
    • brandi.doming@yahoo.com
      Wonderful, let me know when you try them!
  5. The smell while these were baking had my husband and I both watching the timer. :) They were worth the wait; so tender and light! I had mini chocolate chips left over and they worked great. Thanks for sharing this lovely recipe, Brandi!
    • brandi.doming@yahoo.com
      Yay Colleen! I'm so glad y'all enjoyed them, thank you so much for making them!!
  6. Would these and your blueberry muffins freeze well? We did the blueberry last week and were a huge hit with the kids!
    • brandi.doming@yahoo.com
      Hi Jenny! So glad to hear that! Honestly, I never ever freeze my baked goods, nor have I tried freezing these muffins, so I can't say how they would do. I would just try it and see!
  7. ami
    Hello, Have you used carob for anything in the past? Thank you
    • brandi.doming@yahoo.com
      Hi Ami! I actually haven’t but I do have a bag of it I’ve been meaning to use!
  8. Have you ever tried the almond flour from Costco? I need to buy some more and am wondering how fine it is. These look scrumptious and will be on the list to try!
    • brandi.doming@yahoo.com
      I haven’t but I’ve heard it’s good, so I think you’ll be fine!
    • Yes I use Costco's Almond Flour all the time and it is great in recipes!!!! I am making these tomorrow!!! I can't wait :)
      • brandi.doming@yahoo.com
        Thank you Debra for chiming in, that is great to hear! Can't wait to hear what you think of these muffins!
  9. I have oat flour that I bought but I have never seen super fine. Does it come in super fine?
    • brandi.doming@yahoo.com
      Oh if you bought it, it will be fine! Superfine is only in reference to if one makes it homemade :)
  10. Girl, these look amazing!! But I am not surprised. You are a tremendous baker and I can't wait for you to have your shop one day ;)
  11. Is there anything I can use in place of coconut milk?
    • brandi.doming@yahoo.com
      Hi Karla! Yes, cashew milk or another creamy milk should work just fine. Coconut milk yields the most fluffy results but they should still be good with another milk. Let me know when you make them!
  12. Hi, Do you have the nutrition information for your recipes? Thanks!
    • brandi.doming@yahoo.com
      Hi Jane, the nutrition is added above to the recipe now!
  13. Kim
    Looking forward to making these today but have a couple of questions. How could i convert this recipe to a small loaf? I dont have a muffin sheet.
  14. Kim
    This looks great but I dont have a muffin tin. How would you convert this to a small loaf?
    • brandi.doming@yahoo.com
      Hi Kim! I am not sure since I have never tested this as a loaf, not sure how it will bake up or hold it's structure. These are fluffy and tender muffins so it may make the loaf a bit fragile and not sure how the centers will bake up. Loaves can be tricky because of their shape and height. I would just try baking the recipe in a 9x5 loaf pan. I imagine it would take 40 mins or so, but that's just a guess. Just make sure the toothpick is clean.
  15. These muffins are the best! Before hubs and I went WFPB, his favorite was Dunkin Donuts Blueberry muffin. After I made these he said, “These taste exactly like Dunkin Donuts!!” I make them in a mini-muffin tin making them the perfect size for a mid-afternoon snack!
    • brandi.doming@yahoo.com
      Oh yay, so happy to hear that Nancy, thank you for the amazing review!

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