Gluten Free Vegan Chocolate Chip Muffins

Total time40 min

Prep time15 min

Cook time20 min

Gluten Free Vegan Chocolate Chip Muffins

These muffins bake up domed, golden at the edges, and studded with melty chocolate chips in every bite — the kind of bakery-style treat that's dangerously easy to make on a whim. A flaxseed gel keeps the crumb tender and moist without any eggs, while a touch of apple cider vinegar reacting with baking soda gives that classic muffin-top rise. Plant-based milk and neutral oil keep the batter rich but light, so the chocolate stays the star of the show. They come together in one bowl with minimal fuss, and the batter comes out thick enough to hold plenty of chocolate chips scattered on top before baking. This is a genuinely solid pick for a gluten free kitchen, and it reheats beautifully if you want that just-baked warmth again the next morning.

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Ingredients

12 servings

For the flax egg

For the muffins

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup organic cane sugar
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower)
2 tsp apple cider vinegar
1 tsp vanilla extract
1 cup vegan chocolate chips, plus 2 tbsp for topping

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with muffin liners.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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