This delicious new recipe for vegan gluten-free chocolate chip muffins is absolutely delicious. I have been wanting to make muffins like these for the longest time and I finally came up with the perfect recipes.
They are fluffy, soft, perfectly sweet, moist and are a chocolate lover’s dream! Basically, the wet ingredients get blended in the blender, the dry ingredients are whisked together in a bowl and are then combined to make the perfect healthy plant-based muffin batter. Pour into a muffin tin, top with chocolate chips, bake for 22 minutes and omg you will be obsessed.
These vegan gluten-free chocolate chip muffins are:
Great for a snack or treat
They only take 22 minutes in the oven and the prep time will take you about 10-minutes. Easy desserts are my specialty so if you like a simple dessert recipe with just a couple steps, this muffin recipe will be right up your alley.
What chocolate chips do you recommend?
I like Enjoy Life, Trader Joe’s semi sweet vegan chocolate chips or the vegan Lily’s chocolate chips – those are sweetened with stevia.
Can I replace the chocolate with anything?
Sure! Replace with blueberries, walnuts, or anything else you’d want! You could even add coconut to make coconut and pineaple to make tropical muffins!
How many muffins does this make?
This recipe yields 8 muffins so feel free to double the recipe if you’d like more than that.
Do I have to use all three kinds of flour?
Don’t have almond meal or gluten-free flour? Just use all oat flour.
Eat these vegan gluten-free chocolate chip muffins as a snack, treat, or even for breakfast. If I make these for breakfast I prefer blueberry muffins but you can totally have them for your breakfast too. Bring these to a potluck, enjoy them with friends and family, make them with your kids or just make to keep in the house for an easy snack. Each muffin is 250 calories. Each muffin is pretty big and hearty.
If you want the muffins to have less calories, cut the chocolate chips in half.
Are you drooling yet?
I recommend using a non-stick muffin pan or parchment muffin liners. If you don’t have either, you’ll have to grease your pan! We don’t want the muffins sticking to the pan. When you go to take the muffins out if you didn’t use a parchment liner, just simply use a butter knife to remove.
Can these vegan gluten-free chocolate chip muffins get any more perfect? I could stare them all day (and eat them all day).
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Vegan Gluten-Free Chocolate Chip Muffins
- muffin pan
- 1 cup oat flour
- 1/4 cup almond meal
- 1/4 cup gluten-free all purpose flour I use trader joe's brand
- 1/2 cup coconut sugar
- 1 ripe banana
- 3/4 cup unsweetened almond milk
- 1 tbsp baking powder
- 1.5 tsp vanilla extract
- 3/4 cup vegan dark chocolate chips
- muffin pan
- Preheat oven to 350 degrees F.
- In a blender, blend banana, milk, vanilla and sugar on high until completely smooth.
- In a large bowl, whisk oat flour, almond meal, gluten-free flour and baking powder together then pour the wet mixture into the bowl and stir to combine well. Now gently fold in 1/2 cup of the chocolate chips.
- Add the batter into a muffin pan filling each about 3/4 way to the top. Garnish the muffins with the rest of the chocolate chips!
- Bake for about 22 minutes. Allow to cool for 30 minutes before removing from the pan.
- Serve and enjoy! Store in air-tight container.
More healthy plant-based, gluten-free dessert recipes you will love !
In good health,