Mornings just got a little sweeter with a double dose of chocolate in these tender, moist, and irresistible Vegan Gluten Free Chocolate Chip Muffins. They are incredibly easy to make and can be customized with sugar free chocolate chips, nuts or fresh fruit.
Quick Look: Vegan Gluten Free Chocolate Chip Muffins
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍫 Serving: 12 muffins
- ⚡ Calories: 207 calories per muffin
- 🍂 Flavor Profile: the ultimate chocolate bite but with a healthy vegan bonus at the end
- 👌 Difficulty: Easy, you will wish you had made this recipe sooner
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With just a few simple steps you can bake up these gluten free vegan muffins into the perfect texture. Unlike the sugar-heavy muffins you might buy with your coffee, these sweet treats are something you can feel good about giving your family. These are a perfect pairing with a glass of Cranberry Blueberry Juice or a Detox Smoothie.
If you are looking for other gluten free recipes that breakfast approved, check out these Protein Pancakes without Protein Powder and my famous Protein Banana Bread.
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Why You Will Love This Recipe
- No Refined Sugar: Using natural ingredients like bananas, coconut sugar, and maple syrup adds sweetness to these gluten free and vegan muffins without overdoing it.
- Easy To Make: These chocolate chipvegan muffins use a simple egg replacement with flaxseed. Other than that there’s just a little simple mashing and mixing.
- Perfect for Meal Prep: These muffins are great as a grab-and-go treat. They stay fresh in the refrigerator for up to 5 days and they hold well in the freezer.
Ingredients
You can find a complete list of the ingredients and their amounts in the recipe card at the end of the post.
- Flax Egg: Combining a flax meal with water creates an easy egg replacement for these gluten free vegan chocolate muffins. Not only is this a great egg replacement but flaxseed meal is easier to digest than whole flaxseed.
- Almond Flour: Not only does almond flour make these completely gluten-free but it also adds delicate nutty flavor that pairs well with both the chocolate and bananas.
- Coconut Sugar: It is a natural sugar made from coconut palm sap and doesn’t contain any high fructose corn syrup. It is also slightly lower on the glycemic scale.
- Tahini: Tahini is made from ground, roasted sesame seeds. It complements the banana while keeping the moisture inside these muffins. Tahini is fairly low in calories but high in fiber, healthy fats, and minerals.
Flavor Variations
- Add Nuts: Almonds, pistachios, and walnuts are all fantastic nut options to amplify this vegan chocolate chip muffin recipe.
- Fresh Fruit: Blueberries, strawberries, and even raspberries are all perfect to add to these gluten-free chocolate muffins.
⭐️⭐️⭐️⭐️⭐️
"I am no baker but boy do I love these muffins. I went vegan a few months back and it has been hard to find recipes that work. This one has solved so many of my breakfast problems. Thanks a million!"
- Bill B.
How to Make Vegan Gluten Free Chocolate Chip Muffins
Step 1. Make your flax egg. Mix together the flax meal and the water in a large mixing bowl. Let it sit for about 5 minutes to let the liquid thicken. While you wait preheat the oven to 350 °F. Line a muffin pan with nine cupcake wrappers.
Step 2. Add the banana and flax egg to a bowl. Use a potato masher to break down the banana and combine the flax egg. Now add your baking soda, sugar, maple syrup, tahini, salt, cinnamon, avocado oil, and vanilla to the same bowl and whisk to combine.
Step 3. Next, add the dry ingredients starting with cocoa powder. Carefully whisk to incorporate. Then, carefully add in your almond flour and oats, half at a time. Be careful not to over-mix. If your batter is a little too runny, sprinkle in an additional tablespoon of almond flour at a time. This could be due to the size of your bananas.
Step 4. Use a cookie scoop to divide the batter between the cupcake liners. Fold in the chocolate chips making sure to mix well.
Step 5. Allow your muffins to bake for 27-33 minutes, or until a toothpick comes out clean. Finally, let them cool to room temperature before serving. Enjoy!
Expert Tips
- Always check the ingredients listed in your oats. Not all brands are certified gluten-free.
- Depending upon the size of your bananas you may need to add an extra sprinkle of almond flour. If your batter seems too wet, start with a tablespoon.
- Using an ice cream scoop or measuring cup makes it easy to evenly distribute your batter into the cupcake liners.
Vegan Gluten Free Chocolate Chip Muffins FAQ's
The muffins are vegan which makes them naturally dairy free and they are gluten-free. However, they do contain almond flour so aren’t free of tree nuts.
I would recommend sticking to the recipe. Oat flour, coconut flour, and any gluten free flour blend could work, but the amounts and cook times will vary. It is best to stick to the main recipe for these healthy almond flour chocolate chip muffins. If you use other flour you might need a teaspoons of baking powder to even out the muffins.
Yes! These are great dishes to make for meal prep. They will keep for up to five days in the refrigerator and a month in the freezer if stored properly.
Yes! You can add milk or other dairy ingredients to these eggless gluten free muffins if you do not want the recipe to be vegan and you do not have a dairy allergy. Almond milk would be my choice here.
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📖 Recipe
Vegan Gluten Free Chocolate Chip Muffins
Equipment
- Spoons
- 1 Whisk
Ingredients
- 1 ½ teaspoon Baking Soda
- ½ cup Coconut sugar
- 3 tablespoon Maple Syrup
- ¼ cup Tahini
- ¼ teaspoon Sea salt
- ¼ teaspoon cinnamon
- ½ teaspoon avocado oil
- 1 ½ teaspoon Vanilla Extract
- ½ cup Cocoa Powder
- ¾ cup gluten free oats
- 1 ¼ cup Almond Flour
- ⅓ cup chocolate chips (dairy free if needed), plus more for the top.
- 2 bananas medium size is best
Flax Egg
- 1 tablespoon flax meal
- 2 ½ tablespoon water
Instructions
- Make your flax egg. Mix together the flax meal and the water. Allow it to sit for five minutes to thicken.
- Preheat the oven to 350 ℉. Line a muffin pan with nine cupcake wrappers.
- Add the banana and flax egg to a bowl. Use a potato masher to break down the banana and combine the flax egg.
- Add the baking soda, coconut sugar, maple syrup, tahini, salt, cinnamon, avocado oil, and vanilla to the same bowl and whisk to completely combine.
- Next add the cocoa powder and carefully whisk to incorporate.
- Carefully add in your almond flour and oats, a half at a time. Be careful not to over mix.
- If your batter is a little too runny, sprinkle in an additional tablespoon of almond flour at a time. This could be due to the size of your bananas.
- Use a cookie scoop to divide the batter between the cupcake liners. Sprinkle the chocolate chips over the top.
- Allow your muffins to bake for 27-33 minutes, or until a toothpick comes out clean.
Notes
- Always check the ingredients listed in your oats. Not all oats are certified gluten-free.
- Depending upon the size of your bananas you may need to add a little additional sprinkle of almond flour. If your batter seems too wet, start with a tablespoon.
- Using a cookie or measuring cup makes it easy to evenly distribute your batter into the cupcake liners.
- These muffins will last for 4-5 days in the refrigerator. Allow them to cool completely before transferring them to an airtight container.
- Once they have cooled transfer them to either a freezer-safe container or freezer-safe plastic bags. They will last for up to a month in the freezer.
- When ready to serve them allow them to defrost gently overnight in the refrigerator.
Swathi says
This vegan gluten-free chocolate chip muffin is so yummy. I have tried it perfect.
Jean says
Oh my goodness! The perfect chocolatey breakfast treat. Moist and delish will make again soon.
Criss says
This worked exactly as written, thanks!
Nora says
These muffins were so soft and chocolaty! Simply divine!
Liz says
These were SO yummy!!! Plus, we loved that these were healthier than what I was buying at the grocery store!!!