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!
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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 out a couple of egg replacers and I am so proud of these gluten free vegan muffins! They turned out so light and fluffy, you can't tell they are allergy-friendly muffins!
If you love muffins as much as we do, check out all of 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 muffins 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 another fruit! These gluten free blueberry muffins can be easily made vegan.
Ingredients notes:
- 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 just 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 chips. Enjoy Life is free of the Top 8 Allergens.
- Non-dairy milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
Recipe step by step directions:
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.
Step 3: Pour the wet ingredients into the dry ingredients and mix very gently. 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.
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 need to bake 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!
Tips and Recipe FAQ:
The secret to fluffy muffins is to be very careful not to overmix the batter.
Baking powder is what helps muffins rise.
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.
These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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.
More gluten free muffins recipes:
- Gluten Free Blueberry Muffins
- Dairy-Free Gluten Free Oatmeal Muffins
- Gluten Free Lemon Poppy Seed Muffins
- Fluffy Gluten Free Pumpkin Muffins
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📖 Recipe
Gluten Free Vegan Chocolate Chip Muffins
Ingredients
- 1 ¼ cups gluten free flour blend * see note
- ⅔ cup sugar
- 1 ½ teaspoons aluminum free baking powder * see note
- ⅛ 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
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- 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.)
- 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.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
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Beth
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!
Sandi Gaertner
You made my day Beth, thank you!
Sandra
I love that these are gluten free! So perfect!
Sandi Gaertner
I am so glad you enjoyed them Sandra.