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Vegan Gluten-free Chocolate Chip Muffins

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These are the Best Vegan Gluten-free Chocolate Chip Muffins ever! They are also dairy-free, oil-free, yet incredibly soft, light, fluffy & just 8 ingredients. 

VEGAN GLUTEN-FREE CHOCOLATE CHIP MUFFINS

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. If you are allergic to almonds, you can make these chocolate chip cupcakes instead, which use coconut instead!

INGREDIENTS FOR VEGAN CHOCOLATE CHIP MUFFINS

You only need 8 ingredients:

  • blanched almond flour
  • superfine oat flour
  • tapioca starch
  • baking powder
  • maple syrup
  • vanilla
  • low-fat “lite” canned coconut milk
  • dairy-free chocolate chips

HOW TO MAKE VEGAN GLUTEN-FREE CHOCOLATE CHIP MUFFINS

Step 1: preheat an oven to 350°F and line a muffin pan with 7 foil or parchment paper liners.

Step 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.

Step 3: Make a well in the bottom of the bowl and pour in the syrup, then the milk and vanilla. Stir just until combined. Fold in the chocolate chips gently. Don’t over-mix.

closeup of vegan chocolate chip muffins in pan

Step 4: 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.

GLUTEN-FREE VEGAN BAKING

Gluten-free vegan 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. For all my other oil-free tips and tricks, see How to Cook and Bake Without Oil!

Inside view of vegan chocolate chip muffin

I mean, look at the inside fluffy heaven going on inside these! These definitely don’t look like your typical gluten-free chocolate chip muffins.

MORE VEGAN GLUTEN-FREE MUFFINS RECIPES

  • Vegan Gluten-free Chocolate Zucchini Muffins
  • Vegan Gluten-free Double Chocolate Muffins
  • Vegan Gluten-free Sweet Potato Muffins
  • Gluten-free Cinnamon Coffee Chocolate Chip Muffins
  • Vegan Funfetti Cupcakes
  • Bakery-Style Cinnamon Streusel Muffins
  • Vegan Pumpkin Muffins
  • Vegan Orange Muffins
  • Vegan Gluten-free Sweet Potato Chocolate Chip Muffins

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

vegan chocolate chip muffins on a rack

Vegan Gluten-free Chocolate Chip Muffins

Brandi Doming
These are the Best Vegan Gluten-free Chocolate Chip Muffins ever! They are also gluten-free, dairy-free, oil-free, yet incredibly soft, light, fluffy & just 8 ingredients. 
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Yields 7 muffins

Ingredients

  • 1 cup (112g) superfine blanched almond flour (see note)
  • 3/4 cup (96g) superfine oat flour (I use Bob's Red Mill)
  • 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

  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl, making sure to zero out in between each ingredient.
  • I use this scale.

Instructions
 

  • 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.

Notes

Nutrition per muffin: 321 calories, 16g fat, 7.1g protein, 39.8g carbs, 4.3g fiber, 19.2g sugar, 174mg sodium
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword healthy chocolate chip muffins, oil free vegan muffins, vegan chocolate chip muffins, vegan gluten free chocolate chip muffins

Filed Under: Dessert, Muffins/Cupcakes Tagged With: almond flour, chocolate, dessert, Gluten-free, Muffins, Oat flour

Previous Post: « No-Bake Mint Chocolate Chip Bars
Next Post: Roasted Artichoke Salad »

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Comments

  1. Deborah Lewis

    July 6, 2024 at 1:25 pm

    I made these today they came out amazing! I used corn starch and added a half of banana and they still came out soft super moist and delicious. I also used almond extract only a teaspoon and a half and they don’t have that strong almond flavor so I absolutely love this recipe and you for sharing it. I used dark chocolate chips too.

    Reply
    • brandi.doming@yahoo.com

      July 6, 2024 at 10:59 pm

      That is amazing to hear Deborah!!

      Reply
  2. Nicole Madsen

    January 17, 2024 at 12:32 am

    5 stars
    I just made these and they’re sooo good! I used almond milk instead of coconut milk. I used arrowroot starch instead of tapioca. I already at 3! (Oh I made mini muffins instead of regular sized ones.) my kids are going to love them!

    Reply
    • brandi.doming@yahoo.com

      January 17, 2024 at 2:13 am

      Really happy to hear that Nicole!!

      Reply
  3. Alicia

    January 12, 2024 at 2:05 am

    5 stars
    Wow I was pleasantly surprised by these! When I mixed up the batter I wasn’t sure if it was going to turn out. But they are great! Definitely satisfied my muffin craving. I even made half of them with fresh blueberries.

    Reply
    • brandi.doming@yahoo.com

      January 17, 2024 at 2:13 am

      So happy you loved them!!

      Reply
  4. Karissa

    April 22, 2023 at 12:42 pm

    5 stars
    Best chocolate chip muffins I’ve ever had! Thank you for creating such a wonderfully easy recipe!

    Reply
  5. Niki

    April 19, 2023 at 7:41 am

    Hi Brandi,

    Could Insub coconut flour instead
    Of oat flour? I have a hard time with oat flour even if it’s gluten free.

    These look amazing! Thank you

    Reply
    • brandi.doming@yahoo.com

      April 19, 2023 at 8:25 am

      No, unfortunately, coconut flour would ruin the muffins. It reacts completely different than any other flour, as it’s 5 times as absorbent and would make these extremely dry and crumbly. Quinoa flour or buckwheat flour might work, but I have not tested it and it will change the flavor and texture.

      Reply
  6. Janei

    April 19, 2023 at 6:39 am

    I’m going to try these as cookies
    Put a tablespoon in the bottom of the missing tins.

    Reply
    • brandi.doming@yahoo.com

      April 19, 2023 at 8:20 am

      They have a fluffy muffin texture, not fudgy like a cookie, so I’m not sure how that will turn out, but let me know!

      Reply
  7. Divya

    April 10, 2022 at 6:23 am

    Hi !
    Can I use almond milk or soy milk instead of coconut milk?
    Can’t wait to try this!!

    Thanks!
    Divya.

    Reply
    • brandi.doming@yahoo.com

      April 10, 2022 at 9:11 pm

      Yes, definitely! Let me know after you try it!

      Reply
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I'm Brandi, cookbook author of The Vegan 8 Cookbook and latest cookbook, Vegan Wholesome, now available to preorder!. Many of my recipes focus on 8 ingredients or less, not counting salt, pepper or water, but not all of them. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking!

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