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+ servings
5 from 6 votes

Vegan Chocolate Chip Muffins

by: claire cary

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!
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Prep: 10 minutes
Cook: 25 minutes
Resting Time 15 minutes
Total: 50 minutes
12

Ingredients

Wet

  • 1 cup soy milk
  • ¾ cup granulated sugar
  • 6 tablespoons oil I used refined avocado oil
  • 2 teaspoon vanilla

Dry

  • 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

Instructions

  • 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.

Notes

You can sub the white sugar for any kind of granulated sugar such as coconut or light brown. Just keep in mind the color of the final muffins will be darker if you use a different sugar.
You can use a different kind of milk other than soy, but I find soy works better than almond because it has a higher protein content and helps the muffins rise better.
If you are not gluten free, just sub for regular all purpose flour.
Serving: 1muffin / Calories: 284kcal / Carbohydrates: 37g / Protein: 5g / Fat: 11g / Saturated Fat: 3g / Cholesterol: 2mg / Fiber: 4g / Sugar: 18g

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