Vegan, gluten-free chocolate chip muffins
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
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 flavored. Coconut oil offers a slightly sweet flavor here, but you could substitute canola, avocado, or grapeseed oil if you prefer a more neutral taste.
Ingredients
Gluten-free baking flour
1.666 cup(s)
Baking powder
2 tsp
Table salt
0.5 tsp
Baking soda
0.25 tsp
Unsweetened vanilla almond milk
1 cup(s)
Maple syrup
3 Tbsp
Coconut oil
1.5 Tbsp
Vanilla extract
1 tsp
Vegan semisweet chocolate chips
0.333 cup(s)
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.