These gluten free chocolate chip muffins have the perfect, soft, bakery style crumb, are full of chocolate chips and are vegan. They can be eaten for breakfast or make a great school snack.
A note on some of the ingredients:
Gluten free flour blend: I have made these gluten free chocolate chip muffins only using Bob’s Red Mill 1:1 gluten free flour blend (the blue bag). I also always weigh out my flour to ensure the recipe turns out the same every time. If you do not have a kitchen scale it is best to measure the flour using the “fluff and scoop” method. Fluff the flour up with a fork and then scoop it into the measuring cup. Level off the cup with the back of a knife or another flat edge. Ensure that the gluten free flour blend you use contains xanthan gum. If it does not add a 1/4 tsp to the dry ingredients.
Non-dairy milk: The non-dairy milk that I use in all of my baking is soy milk because my kids can’t take anything with nuts to school. Use whatever your preferred non-dairy milk is. By adding the apple cider vinegar to the milk and letting it sit we are making non-dairy buttermilk. It will curdle slightly, that’s ok!
Apple cider vinegar: I use apple cider vinegar as the acid in this recipe. It reacts well with the baking powder and baking soda, helping the muffins to rise. If you don’t have any apple cider vinegar on hand a good substitute would be either lemon juice or plain white vinegar.
Neutral oil: I use vegetable or canola oil in my baking as the flavour is neutral and it’s what I have on hand. Any type of neutral flavoured oil will do in this recipe.
Brown sugar: I love the subtle flavour that brown sugar gives these muffins. It also helps to add a golden colour to them when they are done. If you don’t have any brown sugar on hand substitute with granulated sugar.
How the gluten free chocolate chip muffins are made:
Preheat the oven to 400°F and line a 12 cup muffin tin with liners. The oven starts at a high temperature, but the temperature will drop as soon as the muffins go in. Starting at a high temperature helps the muffins rise.
In a large measuring cup or medium sized bowl add in the non-dairy milk and apple cider vinegar. The vinegar will curdle the milk slightly and make vegan buttermilk. Set aside while the rest of the ingredients are prepared.
In a large bowl measure or weigh out the flour. Add in the baking powder, baking soda, salt and sugars.
Mix the dry ingredients together.
In a small dish add the cornstarch and 3 tablespoons of water. Mix well. This is the egg replacer for the muffins.
In the bowl with the vegan buttermilk add in the cornstarch slurry, oil and vanilla and mix.
Pour the wet ingredients into the dry ingredients using a spatula to get every last drop. ChatGPT said:
Stir the batter until no dry patches remain. Fold in the chocolate chips.
Measure out the batter into the prepared muffin tin. Additional chocolate chips or coarse sugar (or both!) can be added to the tops of the muffins.
Place the muffins in the oven and immediately turn the temperature down to 350°F. Bake the muffins for 18 to 22 minutes or until the tops are slightly golden brown. Remove from the oven and let cool in the pan for 5 minutes. After 5 minutes gently move the muffins to a cooling rack. Let them completely cool before eating.
Enjoy!
Gluten free Chocolate Chip Muffins
Soft, bakery style chocolate chip muffins that are also vegan. They are great for breakfast or a snack.
12
servings10
minutes20
minutes191
kcal30
minutesKeep the screen of your device on
Ingredients
2 cups gluten free flour blend (290 g)*
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 cup non dairy milk
1 tbsp apple cider vinegar
1/3 cup neutral oil
2 tbsp cornstarch
2 tsp vanilla extract
1/2 cup chocolate chips
Directions
- Preheat the oven to 400°F and line a 12 cup muffin tin with liners.
- In a large measuring cup or medium bowl mix together the non dairy milk and apple cider vinegar. Set aside, this will become vegan buttermilk.
- In a large bowl combine the gluten free flour, baking powder, baking soda, salt and sugars.
- In a small dish mix the cornstarch with 3 tablespoons of water. Add this to the vegan buttermilk along with the oil and the vanilla extract. Mix well.
- Add the wet ingredients to the dry and combine until there are no dry patches left. Fold in the chocolate chips.
- Add the muffin batter to the prepared muffin tin so that all of the wells are almost full. Put the muffins in the oven and immediately turn the oven down to 350°F. Bake for 18 to 22 minutes.
- Let the muffins cool for 5 minutes in the pan and then gently move them to a cooling rack to cool completely. Store in an air tight container for up to 3 days or in the freezer for up to 3 months.
Notes
- Nutritional information is a rough estimate.
- *I highly recommend weighing the flour. I use Bob’s Red Mill 1:1 Gluten free flour (blue bag).
- Ensure that the gluten free flour blend used contains xanthan gum.
Nutrition Facts
- Total number of serves: 12
- Calories: 191kcal
- Carbohydrates: 35.7g
- Protein: 3.5g
- Fat: 3.5g
- Saturated Fat: 1.7g
- Sodium: 294mg
- Potassium: 72.6mg
- Fiber: 2.9g
- Sugar: 15.6g
