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
- 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.
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!
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
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Vegan Gluten-free Chocolate Chip Muffins
- 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
- 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.
- 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.
Nutrition per muffin: 321 calories, 16g fat, 7.1g protein, 39.8g carbs, 4.3g fiber, 19.2g sugar, 174mg sodium