These Vegan Chocolate Chip Muffins are about to rock your world. You will never guess that these are gluten free muffins because the texture and consistency aren’t crumbly or flaky. The muffin stays together and acts as a regular muffin should. These vegan muffins are the perfect little snack to keep you energized throughout your day or if you are the type of person that rushes out the door in the morning, make sure you grab one of these muffins on the way out! You don’t want to miss out on these vegan chocolate chip cookies, they are basically the only thing that’s going to get me through the snowiest winter EVER.
Why You’ll Love These Vegan Chocolate Chip Muffins
- These vegan muffins use simple gluten free prodcuts that you probably already have in your pantry if you are a regular gluten free baker. And if you aren’t a regular, all of these ingredients can easily be find in a local grocery store.
- From start to finish, these vegan chocoalte chip muffins take less than an hour to make- and that includes baking time. You can easiily whip this recipe up in not time at all and an hour later have 12 delectable muffins sitting right in front of you waiting to be eaten.
- These gluten free muffins are that afternoon pick-me-upper that you NEED. The flavours of oats, chocolate, and vanilla are balanced beautiffully in these vegan chococlate chip muffins.
- I use flax in a lot of my baking as a binding agent, but if you aren’t a fan of flax, you’re in luck. These gluten free chocolate chip muffins don’t have flax. The binding agent in this recipe is the applesauce and the arrowroot starch!
How To Make Gluten Free Chocolate Chip Muffins
These vegan chocolate chip muffins are so simple to make. One thing to note and to keep in mind is the oven’s temperature. It is key to start the temperate at 415ºF for the first 5 minutes and then turn it down to 350ºF to ensure you get the most fluffy vegan muffins. But when you turn the temperature down: DO NOT OPEN THE OVEN. This is vegan/gluten free baking hack I learned a while ago when it comes to muffins. So trust the process, friends.
Something else to keep in mind is some of the products I used. To ensure these vegan chocolate chip muffins turned out perfectly I used Miyoko’s vegan butter, Bob’s Red Mill Oats (turned into flour), Silk Soy Milk and EnjoyLife chocolate chips! Now that we’ve discussed my fav products for this recipe, let’s look at the steps to actually make these gluten free chocolate chip muffins
- Start by melting the butter over low heat in a pot then set it aside to cool.
- Next, combine the soy milk with the lemon juice and let it sit for at least 5 minutes.
- Combine the melted butter, soy milk mixture, vanilla, applesauce and coconut sugar to a large bowl. Mix together using hand beaters.
- Combine all the dry ingredients together in a separate bowl (except the chocolate chips). Then add the dry ingredients to the wet ingredients. Stir with a wooden spoon until thoroughly combined. Add in the chocolate chips.
- Let the batter sit for roughly 20 minutes to thicken slightly. At this point, preheat the oven to 415ºF.
- Line a muffin pan with 12 liners. Fill the cups almost to the top with the batter. The batter should produce 12-14 muffins. Bake in the oven at 415ºF for 5 minutes. Then turn the temperature down (without opening the oven) to 350ºF for 17 minutes (or until golden on top).
- Let the muffins cool in the muffin tins for 5-10 minutes. Then transfer to a cooling rack to completely cool before enjoying.
That’s right. Only 7 steps until you have the most amazing vegan chocolate chip muffins sitting right in front of you! You truly won’t regret making these little muffins.
For More Vegan Muffins, Try These:
I ate a lot of yummy desserts over the holiday season, and I have zero regrets about it! But after eating a little cleaner since Christmas, these vegan chocolate chip muffins are a nice middle ground. They are still a treat but are a nice balance between healthy and treat which I love. These vegan muffins are airy, slightly moist, and use a really simple gluten free flour-oat! Whether you are on the go or working from home these days, these gluten free muffins are bound to bring a little boost to your day (and your belly!).
Vegan Chocolate Chip Muffins
Ingredients
- 1/4 cup vegan butter (melted and cooled)
- 1 cup soy milk
- 1 tbsp lemon juice
- 3/4 cup coconut sugar
- 1/2 cup unsweetened apple sauce
- 1 tsp vanilla
- 2 1/4 cup oat flour
- 1/4 cup arrowroot powder
- 1/2 cup almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup chocolate chips
Instructions
- Begin by melting the vegan butter over low heat in a pot. Set it aside to cool.
- Combine the soy milk with the lemon juice and let it sit for at least 5 minutes.
- Combine the melted butter, soy milk mixture, vanilla, applesauce and coconut sugar to a large bowl. Mix together using hand beaters.
- Combine all the dry ingredients together in a separate bowl (except the chocolate chips). Then add the dry ingredients to the wet ingredients. Stir with a wooden spoon until thoroughly combined. Add in the chocolate chips.
- Let the batter sit for roughly 20 minutes to thicken slightly. At this point, preheat the oven to 415ºF.
- Line a muffin pan with 12 liners. Fill the cups almost to the top with the batter. The batter should produce 12-14 muffins. Bake in the oven at 415ºF for 5 minutes. Then turn the temperature down (without opening the oven) to 350ºF for 17 minutes (or until golden on top).
- Let the muffins cool in the muffin tins for 5-10 minutes. Then transfer to a cooling rack to completely cool before enjoying.
- Store the muffins in an air-tight container.
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