Vegan & Gluten-Free Vanilla Chocolate Chip Muffins

If you are gluten-free and plant-based, then you know how challenging it is to find delicious baked goods that meet your dietary needs. That’s exactly why I came up with this yummy muffin recipe. These chocolate filled muffins are moist and filled with flavor, and are not only absolutely scrumptious, but are also packed full of healthy omega 3 fatty acids and other plant-based nutrients. So whether you’re looking for a quick breakfast on-the-go, or a sweet snack to curb your cravings, these are sure to be a family favorite for kids and adults alike.

Ingredients Needed to Make Vanilla Chocolate Chip Muffins

• Gluten free flour: I use Bob’s Red Bill gluten free 1 to 1 baking flour. Any gluten free flour blend should do.
• Baking soda
• Salt
• Flax seed mill: These are optional, however I love to add in flax seed mill wherever I can. It is virtually tasteless and are packed full of nutrients and high in omega 3 fatty acids.
• Hemp seeds: These are also optional but are also a power house of nutrients that is basically undetectable.
• Vegan egg replacer: I love Bob’s Red Mill Vegan Egg Replacer but you could use any vegan egg substitute you wish such as flaxegg, aquafaba, etc.
• Olive oil or melted coconut oil: Vegetable oil of any kind will work but I prefer a “healthier” oil.
• Plant based non-dairy milk
• Maple syrup– I highly suggest pure maple syrup with no added ingredients
• Vanilla extract
• Vanilla protein powder: I love Orgain organic vegan plant protein powder with added superfoods.
• Dairy-free chocolate chips

How to Make Vanilla Chocolate Chip Muffins

To make these moist and delicious muffins, you’ll first need to preheat your oven to 350°F. Line your muffin tin with liners or give it a light spritz of nonstick oil. In a medium bowl, combine flour, baking soda, salt, flax seed mill, hemp seeds, and vegan vanilla protein powder. Whisk all dry ingredients together until combined. In another bowl add in vegan egg replacer (I use 2 tablespoons Bob’s Egg Replacer to 4 tablespoons water). Whisk egg replacer together, then add in oil, plant-based milk, maple syrup and vanilla extract. Whisk together and pour all wet ingredients into the dry ingredients. Stir together until combined, then add in your vegan chocolate chips. Stir once again until the chocolate is evenly distributed throughout your batter. Fill muffin tins 3/4 of the way full and bake for 20 minutes. Serve and enjoy!

Vegan and Gluten Free Vanilla Chocolate Chip Muffins

Lindsey

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snack

Servings 12 muffins

Equipment

• 1 muffin tin
• 12 muffins liners optional

Ingredients

  

• 2 cups Gluten free flour
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/4 cup Flax seed mill optional
• 1/4 cup Hemp seeds optional
• 1 scoop Vegan vanilla protein powder optional
• 2 Tbsp Vegan egg replacer (If you are using Bob’s Red Mill it would be 2 Tablespoons replacer to 4 Tablespoons water)
• 1/2 cup Maple syrup pure maple syrup (no added ingredients)
• 1/2 cup Oil- Olive or melted coconut
• 1 cup Plant-based milk
• 1 tsp Vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

 

• Preheat oven to 350° F
• Prepare muffin tin with nonstick spray or muffin liners. 
• In a medium bowl, combine mix together the gluten free flour, baking soda, salt, flax seed mill, hemp seeds, and vegan vanilla protein powder.

  Whisk together.
• In a separate medium bowl, add in vegan egg replacer (I use 2 tablespoons Bob's Egg Replacer to 4 tablespoons water), and whisk together.

  Continue to add in oil, plant-based milk, maple syrup, and vanilla extract.
• Whisk all wet ingredients together until combined, then pour all wet ingredients into your bowl with your dry ingredients.
• Stir together well until all ingredients are combined, then add in your vegan chocolate chips.

  Stir once again until the chocolate is evenly distributed throughout your batter
• Fill muffins tins 3/4 full and bake for 18 to 20 minutes or until tops are golden.
• Allow the muffins to cool before serving. Enjoy!