Prep Time:
Yield:Description
These gluten free and vegan Chocolate Chip Muffins are so easy to make and have the best soft texture! They taste delicious and are an awesome breakfast treat!
Scale
Ingredients
- 1 cup (167g) all purpose gluten free flour (I use “Bob’s Red Mill Gluten Free 1 to 1 Baking Flour“)
- 1 cup (116g) gluten free oat flour (or sorghum flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1 tsp salt
- 1 cup dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- 1/2 cup maple syrup
- 1/4 cup avocado oil (or coconut oil, melted)
- 1 tsp vanilla
- 1/2 – 3/4 cup vegan chocolate chips (I use “Enjoy Life” mini chocolate chips)
Instructions
- Preheat oven to 350°F. Grease muffin cups or line with muffin liners.
- In a large bowl, whisk together gluten free all-purpose flour, gluten free oat flour, baking powder, baking soda, salt, and xanthan gum (if your flour doesn’t contain it). I recommend weighing the flours in this recipe.
- Add the remaining muffin ingredients except for the chocolate chips to the bowl and stir until combined.
- Fold the chocolate chips into the batter and fill each muffin tin about 3/4 of the way full.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the muffins to cool completely before eating.