Vegan Gluten-Free Chocolate Chip Muffins
These easy, 30-minute muffins are fluffy, sweet, and perfectly moist but they're plant-based and healthy!
Servings 8
Calories 236kcal
Cost $6
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.
Nutrition
Calories: 236kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 230mg | Potassium: 217mg | Fiber: 3g | Sugar: 15g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 1mg
