Best Gluten-Free Vegan Chocolate Chip Muffins
Deliciously moist gluten free, dairy free, egg free, nut free muffin.
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
Serving: 1muffinCalories: 220kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 223mgPotassium: 238mgFiber: 4gSugar: 15gVitamin A: 3206IUVitamin C: 1mgCalcium: 107mgIron: 2mg
Tried this recipe?Let us know how it was!