Photo of Vegan, gluten-free chocolate chip muffins by WW

Vegan, gluten-free chocolate chip muffins

PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
These muffins have a light-but-hearty texture and are loaded with chocolate chips. They’re best enjoyed warm, when the chocolate is still a little melted and irresistibly gooey. Be sure to choose vegan chocolate chips, as traditional ones might contain milk solids or milk fat. Any nondairy milk will work if you don’t have almond milk on hand; just choose an unsweetened variety and preferably one that’s vanilla flavoured. Coconut oil offers a slightly sweet flavour here, but you could substitute canola, avocado, or grapeseed oil if you prefer a more neutral taste.


Gluten-free baking flour

1 cup(s)

Baking powder

2 tsp(s)

Table salt

½ tsp(s)

Baking soda

¼ tsp(s)

Unsweetened vanilla almondmilk

1 cup(s)

Maple syrup

3 tbsp(s)

Coconut oil

1½ tbsp(s), melted

Vanilla extract

1 tsp(s)

Vegan semisweet chocolate chips

cup(s), mini variety (or roughly chop regular ones)


  1. Preheat oven to 350°F. Line a 12-hole muffin pan with cupcake liners.
  2. In a large bowl, stir together flour, baking powder, salt, and baking soda. Make a well in center of mixture. Add almond milk, maple syrup, coconut oil, and vanilla. Stir until well combined. Fold in chocolate chips.
  3. Divide batter evenly among prepared muffin cups. Bake at 350°F until a toothpick inserted in center comes out clean, 18 to 20 minutes. (Toothpick may have melted chocolate on it, but make sure it doesn’t have raw batter clinging to it.) Serve warm, or cool on a wire rack.
  4. Serving size: 1 muffin