These Vegan Gluten-Free Chocolate Chip Muffins are the perfect healthier treat for anyone with dietary restrictions. Made with wholesome ingredients like almond flour, oats, bananas, and flax egg, these muffins are naturally sweetened with coconut sugar and maple syrup. They’re loaded with rich cocoa powder and dairy-free chocolate chips for a satisfying chocolatey flavor. This easy-to-make recipe is ideal for breakfast, snacks, or even dessert, and provides a delicious, nutritious option for those following a vegan, gluten-free, or refined sugar-free diet. Soft, moist, and delicious, these muffins are a must-try!

Ingredients:
- 1 ½ teaspoons Baking Soda
- ½ cup Coconut Sugar
- 3 tablespoons Maple Syrup
- ¼ cup Tahini
- ¼ teaspoon Sea Salt
- ¼ teaspoon Cinnamon
- ½ teaspoon Avocado Oil
- 1 ½ teaspoons Vanilla Extract
- ½ cup Cocoa Powder
- ¾ cup Gluten-Free Oats
- 1 ¼ cups Almond Flour
- ⅓ cup Dairy-Free Chocolate Chips (or regular chocolate chips)
- 2 Medium Bananas
- Flax Egg:
- 1 tablespoon Flax Meal
- 2 ½ tablespoons Water
Instructions:
- Make the Flax Egg: In a small bowl, combine the flax meal and water. Stir and let sit for about five minutes to thicken.
- Preheat Oven: Set the oven to 350°F (175°C) and line a muffin pan with nine cupcake wrappers.
- Mash Bananas: In a large bowl, add the bananas and flax egg. Use a potato masher to mash the bananas and combine the mixture.
- Add Wet Ingredients: To the banana mixture, add baking soda, coconut sugar, maple syrup, tahini, sea salt, cinnamon, avocado oil, and vanilla extract. Whisk until completely combined.
- Incorporate Dry Ingredients: Gradually add the cocoa powder, then the almond flour and oats, mixing gently to avoid overworking the batter. If the batter is too runny, add almond flour, 1 tablespoon at a time, to achieve the desired consistency.
- Divide the Batter: Use a cookie scoop to evenly distribute the batter into the muffin liners. Top with extra chocolate chips if desired.
- Bake: Bake for 27-33 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.
Why You’ll Love This Recipe
These vegan, gluten-free chocolate chip muffins are perfect for those with dietary restrictions or anyone who loves a healthier version of a classic treat. They’re naturally sweetened, loaded with nutritious ingredients, and provide a satisfying balance of textures with a soft interior and a hint of crunch from the oats and chocolate chips.
Tips
- Banana Size: The size of your bananas can affect the batter consistency. If the batter is too runny, add an extra tablespoon of almond flour to help thicken it.
- Flax Egg: Make sure to let the flax meal and water sit for a few minutes to thicken, as this is essential for the structure of the muffins.
- Chocolate Chips: For an extra chocolatey treat, feel free to add more chocolate chips to the batter or sprinkle them on top before baking.
Variations and Substitutions
- Flax Egg Substitute: If you’re not vegan, you can replace the flax egg with a regular egg.
- Sweeteners: You can substitute coconut sugar with maple sugar or brown sugar for a different flavor profile.
- Nuts: Add chopped walnuts or pecans for a crunchier texture.
FAQs
Can I use a different flour?
Yes! You can replace almond flour with oat flour or a gluten-free all-purpose flour, but the texture may vary slightly.
Can I store these muffins?
Yes, these muffins store well in an airtight container for up to 3-4 days. You can also freeze them for up to 3 months.
Serving
These muffins are delicious served fresh or as a snack throughout the day. Pair them with a cup of coffee or plant-based milk for a perfect breakfast or mid-afternoon treat.
Suggestions
Serve these muffins alongside fresh fruit, nut butter, or a dollop of coconut yogurt for an extra boost of protein. They’re also great for meal prep or sharing at a brunch gathering!
Vegan Gluten-Free Chocolate Chip Muffins
12
servings10
minutes35
minutesIngredients
1 ½ teaspoons Baking Soda
½ cup Coconut Sugar
3 tablespoons Maple Syrup
¼ cup Tahini
¼ teaspoon Sea Salt
¼ teaspoon Cinnamon
½ teaspoon Avocado Oil
1 ½ teaspoons Vanilla Extract
½ cup Cocoa Powder
¾ cup Gluten-Free Oats
1 ¼ cups Almond Flour
⅓ cup Dairy-Free Chocolate Chips (or regular chocolate chips)
2 Medium Bananas
Flax Egg:
1 tablespoon Flax Meal
2 ½ tablespoons Water
Directions
- Make the Flax Egg: In a small bowl, combine the flax meal and water. Stir and let sit for about five minutes to thicken.
- Preheat Oven: Set the oven to 350°F (175°C) and line a muffin pan with nine cupcake wrappers.
- Mash Bananas: In a large bowl, add the bananas and flax egg. Use a potato masher to mash the bananas and combine the mixture.
- Add Wet Ingredients: To the banana mixture, add baking soda, coconut sugar, maple syrup, tahini, sea salt, cinnamon, avocado oil, and vanilla extract. Whisk until completely combined.
- Incorporate Dry Ingredients: Gradually add the cocoa powder, then the almond flour and oats, mixing gently to avoid overworking the batter. If the batter is too runny, add almond flour, 1 tablespoon at a time, to achieve the desired consistency.
- Divide the Batter: Use a cookie scoop to evenly distribute the batter into the muffin liners. Top with extra chocolate chips if desired.
- Bake: Bake for 27-33 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.
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