These fluffy, soft, perfectly sweet, Vegan Gluten-Free Chocolate Chip Muffins are a chocolate-lover’s dream! They’re low in sugar and a much healthier option than most bakery muffins. If you love these muffins, try One-Bowl Chocolate Peanut Butter Banana Muffins or Vegan Gluten-Free Carrot Cake Muffins next. Another easy, healthy snack is Dark Chocolate Raspberry Cereal Bars!
Why I Love This Recipe
- Quick & Easy: You don’t need a whole bunch of ingredients or a ton of time to make these muffins. They’ll be ready in 30 minutes!
- Gluten-Free: Use a mixture of oat flour, almond flour, and gluten-free flour blend and these muffins are gluten-free friendly!
- Low in Sugar: You don’t need a bunch of sugar to make delicious muffins. These muffins are sweetened with banana and coconut sugar.
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Notes on Ingredients
- Oat Flour: Use certified gluten-free oat flour (or certified GF oats and make your own in the blender) to ensure these muffins are fully gluten-free.
- Gluten-Free Flour Blend: Use a 1:1 ratio gluten-free all-purpose flour blend.
- Banana: Your banana should be ripe and spotty for extra sweetness.
- Almond Milk: Any non-dairy milk works, just be sure it is plain and unsweetened. This will thin the batter.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Vegan Gluten-Free Chocolate Chip Muffins?
- Preheat the oven to 350F and grease a muffin tin.
- In a blender, blend banana, almond milk, vanilla and coconut 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.
- Gently fold in ½ cup of the chocolate chips.
- Add the batter into a muffin pan filling each about ¾ way to the top.
- Top the muffins with remaining chocolate chips.
- Bake for about 22 minutes. Allow to cool for 30 minutes before removing from the pan.
- Serve and enjoy! Store in an air-tight container.
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Commonly Asked Questions
Store leftover muffins in an air-tight container on the counter for up to 3 days or in the fridge for up to 5 days.
Sure! These muffins are customizable so feel free to add in nuts, chopped dried fruit, white chocolate chips, fruit, or whatever else your heart desires.
Yes, other muffins you’ll enjoy are One Bowl Chocolate PB Banana Muffins, Matcha Muffins, and Vegan Frittata Muffins.
“I have baked your muffins, and they were awesome in taste! So moist and soft! Even after defrosting. Loved it!”
– Marta
Extra Helpful Tips
- Grease your muffin tin or use parchment paper muffin liners for easy muffin removal and cleanup!
- Make a double batch and store half of them in the freezer for up to 3 months. Pull them out as needed!
- Can’t find oat flour or want to save a bit of money?? Make your own oat flour by blending oats (certified gluten-free if needed) in a blender on high until they turn into a fine, sand-like texture, approx. 2-3 minutes.
- Make One Bowl Chocolate PB Banana Muffins next!
If you tried this Vegan Gluten-Free Chocolate Chip Muffins or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Gluten-Free Chocolate Chip Muffins
Equipment
Ingredients
- 1 cup oat flour certified gluten-free if needed
- ¼ cup almond meal
- ¼ cup gluten-free all purpose flour I use Trader Joe’s brand
- ½ cup coconut sugar
- 1 banana ripe
- ¾ cup almond milk unsweetened
- 1 tablespoon baking powder
- 1.5 teaspoon vanilla extract
- ¾ cup dark chocolate chips divided
Instructions
- Preheat the oven to 350F and grease a muffin tin.
- In a blender, blend banana, almond milk, vanilla and coconut 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.
- Gently fold in ½ cup of the chocolate chips.
- Add the batter into a muffin pan filling each about ¾ way to the top.
- Top the muffins with remaining chocolate chips.
- Bake for about 22 minutes. Allow to cool for 30 minutes before removing from the pan.
- Serve and enjoy! Store in an air-tight container.
Notes
- Grease your muffin tin or use parchment paper muffin liners for easy muffin removal and cleanup!
- Make a double batch and store half of them in the freezer for up to 3 months. Pull them out as needed!
- Can’t find oat flour or want to save a bit of money?? Make your own oat flour by blending oats (certified gluten-free if needed) in a blender on high until they turn into a fine, sand-like texture, approx. 2-3 minutes.
Marta says
I have baked your muffins and they were awesome in taste! So moist and soft! Even after defrosting. Loved it!
Mandy says
These are incredible
Made so many batches and fantastic every time !
Thank you
Danielle Otero says
Good morning. I just stumbled upon your website. Everything looks amazing! Am I able to substitute regular flour for all your recipes? Or eggs? It’s the milk and butter I cannot have.
Jordan Stacy says
Delicious gluten-free muffins! Love these for a snack.