Name: Vegan & Gluten-Free Chocolate Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water); ¼ cup + 2 TBSP pure maple syrup; 1/4 cup + 2 TBSP unsweetened almond milk; 1 cup superfine blanched almond flour; 1 cup gluten-free oat flour; 1 tsp baking powder; 1/8 tsp Himalayan sea salt; 1/2 cup vegan dark chocolate chips

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Vegan and gluten-free chocolate chip muffins with superfine almond flour, oat flour, and vegan chocolate chips. Perfect for a sweet snack!

I first made these Vegan & Gluten-Free Chocolate Chip Muffins the day before we went to pick up Flora.

Luckily, I had the foresight to do some hefty meal prep because we brought the new pup home.

These muffins were a recipe founded on a craving in the midst of packing pee pads and toys and two sizes of crates (we weren’t sure which would fit!).

I had no idea how the muffins turned out as I threw them in the car for a healthy snack along with our Tupperware lunch and multiple Nalgene water bottles.

Our Aussie pup was a long 4 hour car ride away, but it was worth every mile.

About an hour before we scooped her up, I unwrapped a muffin from it’s liner and sunk my teeth in.

There weren’t a lot of things at this particular moment that could excite me more than the prospect of meeting my new doggie, but these muffins came close.

They’re fluffy, moist, and dotted with the perfect amount of dark chocolate.

“Oh my god. These are SO good!” I turned towards M in the driver seat, excitedly waving my muffin missing a big bite.

(M agreed later in the week that the muffins were indeed, delicious!)

It was a pleasant surprise and pick-me-up right before the biggest surprise of the year:

Meeting our Australian Shepherd girlie named Flora, who melted our heart at first glance, lick, and sometimes even now, affectionate nip.

I’m so excited to share these Vegan & Gluten-Free Chocolate Chip Muffins with you this fall!

They’re the perfect sweet snack to fuel you for back-to-school adventures, whether that is with or without four legged fur babies.

What You Need to Make Vegan & Gluten-Free Chocolate Chip Muffins

These muffins are easy to mix up in one bowl with minimal ingredients.

They remind me of the chocolate chip muffins we ate at lunch time in school as kids, but with *way* better ingredients and nutrition profile.

Here’s what you need to make Vegan Chocolate Chip Muffins:

ground flaxseed
pure maple syrup
unsweetened almond milk
superfine blanched almond flour
gluten-free oat flour
baking powder
Himalayan sea salt
vegan dark chocolate chips

That’s it!

How to Make Vegan Chocolate Chip Muffins

As I mentioned before, I quickly whipped up these muffins before our “Gotcha” day for our new puppy.

I didn’t waste much time making them, and I know you don’t have time to waste either!

Preheat the oven to 350°F and line a muffin pan with muffin liners or lightly grease with coconut oil.

Add the ground flaxseed and filtered water to a large mixing bowl and whisk to combine.

Allow the flax “egg” to sit for ~5 minutes to gel.

Next, add in the maple syrup, and coconut milk lite and stir everything well.

Add in the almond flour, oat flour, baking powder, and sea salt and whisk well to combine.

You should have a sticky batter.

Finally, gently fold in the chocolate chips.

I prefer using mini vegan dark chocolate chips for this recipe so you get a small bite of chocolate with every muffin bite.

You can also use regular sized chocolate chips or chopped chocolate bar for varying chocolate texture!

Divide the batter between muffin cups filled about ¾ the way full.

I like to sprinkle some more dark chocolate chips on top at the end for aesthetics.

Why not?

These muffins don’t rise much, so what you see if what you get when it comes to height!

Bake the muffins for 25-30 minutes, or until they turn golden brown on the edges.

Allow the muffins to cool slightly before serving.

Notes on Meal Prep

These Vegan & Gluten-Free Chocolate Chip Muffins are perfect to make for meal prep!

They store well in an airtight container in refrigerator for up to one week and are easy to freeze for long term storage.

I loved mine chilled straight from the refrigerator, but you can also microwave them for more of a fresh-out-of-the-oven feel.

How to Serve Gluten-Free Chocolate Chip Muffins

Enjoy these Vegan & Gluten-Free Chocolate Chip Muffins as a delicious breakfast, snack, or dessert.

They’re easy to mix up in one bowl and satisfy all of your cravings for warm autumn baked goods.

Because they’re vegan, gluten-free, and grain-free, anyone can enjoy them!

I love enjoying them as a mid-morning or afternoon snack to bridge the gap between plant-based meals.

Try serving them with a drizzle of nut butter on top for the ultimate treat.

To make different variations, try adding walnuts or pecans for some texture.

These muffins also freeze and reheat well in the microwave, if you, like me, end up craving them all of the time!

Enjoy!

More Vegan Muffins

I Want to Hear From You

If you make this Vegan & Gluten-Free Chocolate Chip Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren