If you’re a fan of muffins but follow a gluten-free or vegan diet, it can be tough to find options that are both delicious and suitable for your dietary needs. Fortunately, these gluten-free vegan chocolate chip muffins are here to satisfy your cravings without compromising your health or values. Packed with rich chocolate flavor and made with wholesome ingredients, these muffins are sure to become a new favorite in your household.
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School Safe Snacks
Due to all of the food allergy requirements in schools, it’s often difficult to find healthy and safe snacks to pack in kids’ lunches. It is so much easier, healthier and tastier to make snacks ourselves. With much experimentation, we finally we have a healthy muffin to pack into our son’s lunchbox that will not make him or his classmates sick.
If you’re looking for more school safe snacks, check out our vegan snack bites and coconut chocolate balls.
The Wonders of Pumpkin Purée
Although this recipe has pumpkin as a main ingredient, it doesn’t have a pumpkin spice flavour. The pumpkin adds moisture to the batter with the added benefits of nutrients.
- High in antioxidants
- High in vitamins A, E and C
- High in potassium
- High in beta-carotene
Surprisingly, you can’t pick up on any taste of the pumpkin in the final muffin at all. You can substitute two ripe bananas for the pumpkin which will give it a banana-y taste if you prefer.
These will last a few days in a container although we never make it to day three… they disappear long before then!
Best Gluten-Free Vegan Chocolate Chip Muffins
Equipment
- 1 Blender optional
Ingredients
- 2 cups oat flour gluten free
- 2 tbsp chia seed ground
- 1 tsp cinnamon
- 2 tsp baking powder gluten free
- 1 tsp baking soda gluten free
- ¼ tsp sea salt
- 1 cup pumpkin purée
- ½ cup maple syrup
- ½ cup oat milk
- 2 tsp vanilla
- 1 tbsp apple cider vinegar
- ½ cup chocolate chips dairy free
- ¼ cup chocolate chunks dairy free
Instructions
- Preheat the oven to 350° Fahrenheit. If you have a convection oven, use that.
- Add oat flour, chia seed, cinnamon, baking powder and salt to a large mixing bowl and whisk together by hand.
- In a second bowl, add all of the wet ingredients. You can play around a little with these depending on what your sensitivities/allergies are. We use oat milk but you may substitute it for soy or almond milk if you can tolerate whose. We have tried all and prefer the oat.
- Mix the wet ingredients with a whisk. When fully incorporated, add the dry ingredients slowly and continue mixing thoroughly until smooth.
- Add the chocolate chips last to the mixture and stir to incorporate.
- Using a ¼ cup and silicone spatula, divide the batter into a lined muffin pan.
- Chop the chocolate chunks into half-sized pieces and add to the top of each muffin.
- Bake for 20 minutes. Allow to cool slightly before placing muffins onto a cooling rack.
Nutrition
If you’re interested in more allergy-friendly recipes, check out the posts below.
Perfect Pesto: Nut-free, Dairy-free
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Host the Best Allergen-Free BBQ
There’s nothing better than bringing people together over delicious food. But what if the people…
Fresh Herb Potato Salad: Gluten Free, Egg Free, Dairy Free
Looking for a fresh tasting cold salad to bring along to summer picnics or potlucks…
These have become a new staple in our household! We cut back on the chocolate chips a bit to turn them into breakfast and the kids love them (and so do the grown ups).
Awesome! Thank you for trying our recipe and letting us know that you love them! ❤️