Mornings can feel like a race against the clock. You need a quick win that everyone can enjoy. These gluten free chocolate chip muffins are the perfect solution for your busy family.
They are light, fluffy, and packed with chocolatey goodness. You won’t believe they are entirely plant-based and allergy-friendly. It is a treat you can feel good about serving today.
What Makes These Gluten Free Chocolate Chip Muffins Special
These muffins are a total game-changer for kid-approved snacks. They have a soft crumb that rivals any bakery treat. Most gluten-free bakes can feel heavy or dry. These stay tender and moist thanks to a simple vegan buttermilk trick.
They are budget-friendly and use simple pantry staples. You can whip them up for a quick meal prep session. Your family will love finding these in their lunchboxes all week long.
Simple Cooking Steps
Mixing these up is a total breeze. You only need two bowls and a whisk. The batter comes together in just a few minutes. Even if you are new to vegan baking, you will find this completely stress-free.
Ingredients You’ll Need
These muffins use simple ingredients you likely already have in your kitchen.
- 2 cups gluten-free all-purpose flour blend containing xanthan gum
- 3/4 cup granulated cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/3 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup vegan semi-sweet chocolate chips
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Whisk almond milk and apple cider vinegar in a small bowl and let sit for 5 minutes.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- Add the melted coconut oil and vanilla extract to the buttermilk mixture and whisk well.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until combined.
- Fold in 3/4 cup of the vegan chocolate chips gently.
- Divide the batter evenly among the 12 muffin cups in your tin.
- Top the batter with the remaining 1/4 cup of chocolate chips for a pretty look.
- Bake for 20 to 22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool.
Best Ways to Enjoy It
Serve these warm with a cup of coffee or cold milk. They are wonderful for a slow Saturday morning treat. You can even pack them in a lunchbox for a sweet midday surprise.
Try spreading a little almond butter on a warm muffin. It makes for a satisfying and balanced breakfast. Sit back, relax, and enjoy a warm, golden treat with your family.
Keep It Fresh
Store these in an airtight container at room temperature for three days. They also freeze beautifully for up to three months. To enjoy later, just warm one in the microwave for twenty seconds. This makes them a perfect meal prep option for busy mornings.
Tips for Best Results
- Use room temperature almond milk for the smoothest batter.
- Don’t overmix the batter to keep the texture light and airy.
- Check your flour blend for xanthan gum before you start.
- Fill the muffin cups nearly to the top for tall domes.
- Add a pinch of cinnamon for a cozy flavor boost.
- Use a cookie scoop to get perfectly even muffin sizes.
- Let the muffins cool slightly so they don’t stick to liners.
Ways to Switch It Up
- Swap chocolate chips for fresh blueberries for a fruitier treat.
- Add a handful of chopped walnuts for a nice crunch.
- Use soy or oat milk instead of almond milk if preferred.
- Substitute maple sugar for cane sugar for a deeper flavor.
Common Questions
Can I use a different oil?
Yes, you can use melted vegan butter or avocado oil. Both will keep the muffins very moist and delicious. Just ensure the oil is in liquid form before mixing.
Why didn’t my muffins rise?
Check the expiration date on your baking powder and soda. Fresh leavening agents are key for a good rise. Also, ensure your oven is fully preheated before baking.
Will kids actually like these?
Absolutely! The texture is very similar to traditional muffins. They are sweet, chocolatey, and always a hit with the little ones.
I hope these muffins bring a little joy to your busy mornings. Give them a try and watch them disappear from the counter. Happy baking!
— Lidia
Vegan Gluten Free Chocolate Chip Muffins
Ingredients
- 2 cups gluten -free all-purpose flour blend containing xanthan gum
- 3/4 cup granulated cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/3 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup vegan semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Whisk almond milk and apple cider vinegar in a small bowl and let sit for 5 minutes to create vegan buttermilk.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- Add the melted coconut oil and vanilla extract to the buttermilk mixture and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
- Fold in 3/4 cup of the vegan chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Top the batter with the remaining 1/4 cup of chocolate chips.
- Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
