Vegan Chocolate Chip Muffins Gluten-Free
Course: muffins, gluten-free, veganCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
15
minutesTotal time
35
minutesIf you’re looking for an easy and delicious gluten-free vegan treat, these chocolate chip muffins are for you! Made with wholesome ingredients and completely dairy-free and egg-free, these muffins are guilt-free and delicious.
Ingredients
60 g (¼ cup) any vegetable oil
200 ml (⅘ cup) unsweetened vegetable milk
1 tablespoon gluten-free apple cider vinegar
8 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch salt
150 g (1 ¼ cup) ground almonds (almond meal)
150 g (1 ¼ cup) gluten-free flour blend
2 heaped teaspoons of gluten-free baking powder
¼ teaspoon bicarbonate of soda (baking soda)
60 g (⅓ cup) vegan and gluten-free dark chocolate chips
Directions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
- Sift in the flour, baking powder and bicarbonate of soda
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Add the chocolate chips and fold in gently
- Transfer the mixture between muffin cases in a muffin tin
- Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
- Tastes best when fresh, but keeps covered in the fridge for up to a few days