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 next!
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.
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.
Frequently asked questions
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.
How should I store muffins?
These vegan chocolate chip muffins do best stored at room temperature in a sealed container. I like to heat them up in the microwave for a few seconds before serving, but this is totally optional! They will keep for about 3 days, or up to 5 in the fridge.
Can I freeze them?
I haven’t tried this myself, but I think that will work just fine! I recommend letting them cool completely, then transferring to a freezer safe bag and freezing for up to 1 month. Reheat in the oven at 350 until warm through the center.
What can I use in place of almond flour?
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 next!
If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Vegan Chocolate Chip Muffins
by: claire cary
- 1 cup soy milk
- ¾ cup granulated sugar
- 6 tablespoons oil I used refined avocado oil
- 2 teaspoon vanilla
- 2 cups gluten free all purpose flour can sub regular if not GF
- 1 cup almond flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, whisk together all wet ingredients.
- Whisk in the dry ingredients (aside from the chocolate), making sure to spoon and level the flour, don't scoop right from the bag.
- Fold in the chocolate chips. Let the batter rest for about 15 minutes to thicken slightly, this will help ensure really fluffy and tall muffins!
- Scoop into a lined muffin tray, filling each to the top.
- Top with extra chocolate chips if desired.
- Bake for 24-28 minutes or until a toothpick comes out clean.
- Let cool in the tray for about 10 minutes, then remove and place on a wire rack to finish cooling before serving.