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 few 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 muffin recipes! I also have a few yummy gluten-free vegan recipes for you to try.
Why these gluten-free, vegan 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; it is 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.
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!
beth, blog comment
Allergen Information:
These homemade vegan muffins are gluten-free, dairy-free, egg-free, nut-free, oat-free, and soy-free. To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
Ingredients Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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.
Step-By-Step Photos and Directions:
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Step 1: Add your dry ingredients to a large
Step 2: Add your wet ingredients to a bowl and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and gently mix. Mix until the gluten-free muffin batter is barely mixed. If you overmix the batter, your muffins will not be fluffy. (Don’t use a stand mixer.)
Step 4: This is what your muffin batter should look like. If it is denser, add a little more liquid.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Add parchment paper muffin liners and fill each cup 3/4 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. Remove the muffins from the pan to cool on a wire cooling rack.
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!
Frequently Asked Questions:
The secret to fluffy muffins is to be 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 must be baked longer.
These muffins will keep fresh for up to 4 days in an airtight 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.
You may also love these vegan gluten free cinnamon raisin bagels.
More Gluten-Free Muffin Recipes:
- Gluten Free Blueberry Muffins
- Dairy-Free Gluten Free Oatmeal Muffins
- Gluten Free Lemon Poppy Seed Muffins
- Fluffy Gluten Free Pumpkin Muffins
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Vegan Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat the oven to 425º F.
- In a large mixing bowl, add 1 1/4 cups gluten free flour blend, 2/3 cup cane sugar, 1 1/2 teaspoons baking powder, 1/8 teaspoon salt, and whisk to blend.
- In a smaller mixing bowl, add 1/2 cup non-dairy milk, 1/4 cup avocado oil, 1 teaspoon pure vanilla extract, and 6 tablespoons egg replacer. Whisk to blend.
- Pour the wet ingredients into the dry ingredients, add the 1/2 cup 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 3/4 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.
Nutrition
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 airtight container, or up to 4 months in the freezer.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Hello, would this recipe work with switching out the sugar for honey if one of the liquids was reduced a little?
Hi Melissa, I haven’t tested swapping honey for the sugar so I am unable to tell you if it would work. If you try it, please come back and let me know how it turned out.
have you made muffins with applesauce to replace egg if so how much?
i know its 1/4c for one egg but any more than that i have issues with the recipe possible become too wet…
also have you used a baking powder egg?
thanks for any help
Hi Joy, I have only tested Just Egg and Bob’s Red Mill Egg Replacer in this recipe. If you have issues that things become too wet, you need to add more flour. Every floru blend has a different grain-to-starch ratio and tweaking is often needed…plus using egg replacer can mean you need more, depending on the egg replacer used.
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.
I am so glad you loved the recipe; thank you. I suspect they are a little darker due to the egg.
Can you use a regular egg instead of an egg replacer?
Hi, Yes, substitute two eggs for the egg replacer.
Hi! Would I be able to use flax eggs as an egg substitute?
Hi Fatima, I haven’t tested this recipe with a flax egg. If you try, I would be grateful if you could come back and let me know how it goes.
Thank you