Vegan Chocolate Chip Muffins

These vegan chocolate chip muffins are moist, fluffy and completely gluten free. They’re made in one bowl, incredibly easy to make and ready to eat in under an hour!

Fluffy, moist, perfectly sweet vegan chocolate chip muffins that are also completely gluten free?! Sign me up. I’m obsessed with these.

They’re perfect for a quick snack, healthy dessert or breakfast on the go. They’re made in one bowl and made of a base of gluten free flour, almond flour, soy milk, sugar, oil, vanilla and baking powder. Simple ingredients you probably already have on hand!

There are so many vegan chocolate chips on the market these days, but for this recipe, I love using mini semi sweet chocolate chips. Whatever you have will work though!

You are also welcome to use blueberries in place of chocolate chips if you prefer. Try my oat flour muffins or oatmeal blueberry muffins next!

Why you’ll love this recipe

• Easy to make- one bowl!
• Gluten free and vegan
• Soft and tender
• Perfect snack or dessert!

Key ingredients

FLOUR. I used a mix of gluten free all purpose baking flour and almond flour here. The two of these combined yield a really fluffy texture.

SUGAR. I used, and suggest, just white sugar for these vegan muffins. This will help keep the color uniform and the texture soft.

MILK. Because these are vegan chocolate chip muffins, I find that using soy milk helps make them fluffier because of the high protein content.

OIL. I like refined avocado oil, but anything goes here as long as it has a plain, neutral flavor.

BAKING POWDER. A generous 2 1/4 teaspoons of baking powder will ensure these muffins are really soft and rise well.

How to make vegan chocolate chip muffins

Step 1: Whisk together all wet ingredients until smooth.

Step 2: Whisk in the dry ingredients, then fold in the chocolate chips. Be sure to spoon and level the flour, don’t measure right from the bag.

Step 3: Let the batter rest for 15 minutes, then add to a lined muffin tin.

Step 4: Bake until a toothpick comes out clean. Let cool completely, then enjoy! Be sure to really let them cool, this will ensure the wrapper peels off cleanly and the texture can really set. Try my baked oatmeal cups next!

Tips for fluffy muffins

I won’t lie, it’s harder to achieve really fluffy muffins without the use of eggs. But don’t worry, I did a lot of recipe testing with these to ensure they’re perfect when you make them! Here’s a few things you should know.

One, let the batter rest. This will allow the flour to absorb some of the liquid and ensure the muffins can rise really tall and fluffy.

Second, since there are no eggs, it’s helpful to find another way to add more protein to the muffins. I suggest using soy milk for this reason. If you only have another kind of milk, that will be fine, but soy milk has a higher protein content and really helps with the fluff!

Finally, be sure to let them cool completely. This is especially important if you’re using gluten free flour as the cooling process really allows the texture to set.

What flour is best?

I of course used gluten free all purpose flour, specifically Bob’s Red Mill 1:1 GF flour, but you can use any kind of all purpose flour, just be sure it has xanthan gum.

If you are not gluten free, regular AP flour will work. I do not recommend oat flour, coconut flour or any other kind of flour than what is listed.

When baking vegan and gluten free, I find almond flour is a helpful addition to give the muffins more rise and a lighter, fluffier texture. You can try to sub for equal parts oat flour, but I recommend almond flour for best results.

Try these muffins next!

• Vegan Oatmeal Muffins
• Protein Muffins
• Matcha Muffins
• Carrot Cake Muffins
• Lemon Blueberry Muffins

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