If you love fluffy muffins, these gluten free vegan chocolate chip muffins will not disappoint! They are delicious with breakfast or brunch or as a snack. They are full of vanilla flavor and nobody will know they are gluten free and vegan!

This all started when a couple readers in my Facebook group asked if I had any vegan gluten free muffins recipes. I didn’t, and I really wanted to have options on my blog for everyone.

I tested a couple of egg replacers and am so proud of these gluten-free, vegan muffins! They turned out light and fluffy; you can’t tell they are allergy-friendly muffins!

If you love muffins as much as we do, check out my gluten-free muffins recipes!

Why these muffins are great:

I have been trying to make some of my delicious gluten free recipes vegan after several readers asked me how to make some of my recipes egg-free. I tested a new egg replacer called Just Egg, and I have to say it really performed just as well with eggs in my muffin recipe. (This is NOT a sponsored post, just me trying to find some good egg replacers for my readers!)

If you are looking for that perfect gluten free, dairy-free, and egg-free fluffy muffin recipe, this is it! If you don’t want chocolate chips, sub in some blueberries or fruit! These gluten free blueberry muffins can be easily made vegan.

I actually just baked your GF Vegan Chocolate Chip Muffins. They are no longer vegan, I used 2 eggs and added ½ tsp. baking soda. They turned out nice and fluffy.

Susan A., Facebook
Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredients notes:

Photos of the vegan chocolate chip muffins.
  • Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours.
  • Xanthan gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Egg replacer – I recommend using Just Egg (liquid) egg replacer. If you can’t find it, use Bob’s Red Mill Egg Replacer with the suggested amount of liquid mixture into the powder.
  • Chocolate chips – Enjoy Life brand and Pascha both have allergy-friendly options. Pascha has two vegan chips, one white chocolate chip and the other chocolate chip. Enjoy Life is free of the Top 8 Allergens.
  • Non-dairy milk – I used almond milk, but other dairy-free milk will work. I do not recommend canned coconut milk.

Need help with your muffins? I have a great gluten free muffin troubleshooting guide, and here are my favorite tools for making muffins. If you are curious which gluten free flour blends are best for muffins, I tested four blends to find out. Check out the muffin test results.

My Pick
REGILLER Stainless Steel Mixing Bowls (Set of 5), Non Slip Silicone Bottom Nesting Storage Bowls

I always recommend mixing any batter by hand. That means don't use a stand mixer. Mixing by hand means your baked goods will turn out light and fluffy. Mixing by hand can be a pain, but using these bowls with rubber bottoms makes it easier. They don't slide all over the counter while you mix your wet and dry ingredients together.

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Recipe step-by-step directions:

Photos of steps 1 and 2.

Step 1: Add your dry ingredients to a large bowl and whisk to blend.

Step 2: Add your wet ingredients to a bowl and whisk to blend.

Photos of steps 3 and 4 making vegan muffins.

Step 3: Pour the wet ingredients into the dry ingredients and gently mix. Mix until the gluten free muffin batter is just barely mixed. If you overmix the batter, your muffins will not be fluffy.

Step 4: This is what your muffin batter should look like. If it is denser, add a little more liquid.

The chocolate chip muffins ready to bake.

Step 5: Add muffin liners and fill each cup ¾ full of batter.

Step 6: Bake at 350º F for 30-35 minutes until done.

To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins must be baked longer.

If light and fluffy muffins are your thing, you will also need to try these Gluten Free Strawberry Muffins. You can use the same egg replacer in this recipe!

The baked chocolate chip muffins.

Tips and Recipe FAQ:

How do you keep muffins fluffy?

The secret to fluffy muffins is to be careful not to overmix the batter.

What makes muffins rise?

Baking powder is what helps muffins rise.

How do you know when the muffins are done baking?

To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins must be baked longer.

How long will these muffins keep fresh?

These muffins will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.

Can you bake these to get a dome top?

If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes, then reduce the temperature to 350º F.

You may also love these vegan gluten free cinnamon raisin bagels.

A basket full of vegan chocolate chip muffins.

More gluten free muffin recipes:

A basket full of vegan chocolate chip muffins.

Gluten Free Vegan Chocolate Chip Muffins

Sandi Gaertner
Fluffy gluten free chocolate chip muffins that are also vegan! They make a delicious breakfast or snack!
Love this recipe?Give it a star rating!
5 from 10 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
A vegan icon.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 31 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 185 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 ¼ cups gluten free flour blend * see note
  • cup sugar
  • 1 ½ teaspoons aluminum free baking powder * see note
  • teaspoon salt
  • ½ cup non-dairy milk * see note
  • ¼ cup avocado oil or another light oil
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons egg replacer * see note
  • ½ cup chocolate chips

Instructions
 

  • Preheat the oven to 425º F.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients including egg replacer and whisk to blend.
  • Pour the wet ingredients into the dry ingredients, add the chocolate chips, and mix until just barely mixed. If you over mix your batter, your muffins will be dense. (Do not use a standing mixer.)
  • Line a muffin tin with muffin paper liners. Fill each ¾ full with the vegan muffin batter.
  • Place in the oven and bake on 425º F for 5 minutes. Reduce the oven temperature to 350º F for the rest of baking. This elevated heat will help make a dome top on your muffins.
  • Bake for 22 minutes and remove to cool on a rack.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. I used a liquid egg replacer called Just Egg. You can also make a liquid egg replacer with Bob’s Red Mill Egg Replacer Powder. (Follow the bag instructions.)
  5. To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
  6. These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1muffinCalories: 185kcalCarbohydrates: 27gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 22mgSodium: 101mgPotassium: 40mgFiber: 1gSugar: 18gVitamin A: 76IUVitamin C: 1mgCalcium: 77mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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21 Comments

  1. 5 stars
    Just baked these today. They turned out great. I used 2 eggs and added 1/2 tsp.baking soda. Baked the whole time at 350 cause I can’t change temperatures on my oven without turning it off and then bake on. Mine turned out darker than yours but these are very fluffy muffins. 5 stars in my book.

  2. 5 stars
    My son loves these muffins! So yummy and very easy to make! We love to make a batch and freeze them. Can’t wait to make these again!

  3. 5 stars
    Mmmm… these are the best! I can’t resist these muffins! My breakfast will be much better with them!