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vegan chocolate chip muffins on a rack

Vegan Gluten-free Chocolate Chip Muffins

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. 
Course Dessert
Cuisine American
Keyword healthy chocolate chip muffins, oil free vegan muffins, vegan chocolate chip muffins, vegan gluten free chocolate chip muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 7 muffins
Author Brandi Doming

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

  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.

Recipe Notes

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