Vegan Gluten-Free Chocolate Chip Muffins

These vegan gluten-free chocolate chip muffins are soft, moist, and easy to make with simple pantry ingredients. Perfect for a healthy breakfast, snack, or dessert, they’re made with almond flour, oats, and naturally sweetened with banana and maple syrup. This dairy-free, egg-free muffin recipe is ideal for meal prep and fits both vegan and gluten-free diets. Packed with rich chocolate flavor and no refined sugar, these muffins are kid-friendly, freezer-friendly, and ready in under 35 minutes.

Moist, chocolatey, and naturally sweetened, these vegan and gluten-free chocolate chip muffins are perfect for a wholesome snack or a delicious breakfast treat.

Ingredients

Flax Egg

• 1 tablespoon flax meal
• 2 ½ tablespoons water

Wet Ingredients

• 2 medium ripe bananas
• ½ cup coconut sugar
• 3 tablespoons maple syrup
• ¼ cup tahini
• ½ teaspoon avocado oil
• 1 ½ teaspoons vanilla extract

Dry Ingredients

• 1 ½ teaspoons baking soda
• ¼ teaspoon sea salt
• ¼ teaspoon ground cinnamon
• ½ cup cocoa powder
• ¾ cup gluten-free oats
• 1 ¼ cups almond flour

Mix-ins

• ⅓ cup dairy-free chocolate chips (plus more for topping)

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Instructions

1. Prepare the flax egg: In a small bowl, mix the flax meal and water. Let it sit for 5 minutes to thicken.
2. Preheat the oven to 350°F (175°C). Line a muffin tin with 9 cupcake liners.
3. Mash the bananas: In a large mixing bowl, mash the bananas. Add the flax egg and stir to combine.
4. Add wet ingredients: Stir in the coconut sugar, maple syrup, tahini, avocado oil, and vanilla extract.
5. Whisk in dry ingredients: Add baking soda, salt, cinnamon, and cocoa powder. Whisk until fully incorporated.
6. Fold in flour and oats: Add the almond flour and oats gradually, mixing gently to avoid overmixing. If the batter seems too wet, add more almond flour, one tablespoon at a time.
7. Add chocolate chips: Fold in the chocolate chips.
8. Fill muffin liners: Use a cookie scoop or spoon to divide the batter evenly among the liners. Sprinkle extra chocolate chips on top.
9. Bake: Bake for 27–33 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Let muffins cool in the tin for 10 minutes before transferring to a wire rack.

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Tips

• Use ripe bananas for the best natural sweetness and moisture.
• Don’t overmix the batter once you add the almond flour and oats to keep the muffins tender.
• Adjust consistency with a little extra almond flour if your batter feels too runny.
• A cookie scoop ensures evenly sized muffins.

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Variations and Substitutions

• Tahini swap: Use almond butter or sunflower seed butter if you prefer.
• Maple syrup: Can be replaced with agave nectar.
• Oats: Substitute with quick oats or oat flour if needed.
• Nut-free: Use sunflower seed flour and seed butter for a nut-free version.
• Add-ins: Mix in chopped nuts, dried fruit, or shredded coconut for extra texture.

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FAQs

Can I freeze these muffins?
Yes! Let them cool completely and store in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven.

Can I make these without cocoa powder?
Yes, but it will change the flavor and texture. Omit cocoa and add an extra ¼ cup almond flour for a banana muffin version.

Do I need to use cupcake liners?
Liners make cleanup easier, but you can also grease your muffin tin well with oil.

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Serving Suggestions

• Enjoy warm with a spread of nut butter.
• Pair with coffee or a smoothie for a quick breakfast.
• Serve as a healthy dessert with a drizzle of melted chocolate on top.

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Why You’ll Love This Recipe

• Vegan and gluten-free with no compromise on taste.
• Naturally sweetened with bananas, maple syrup, and coconut sugar.
• Made with wholesome, pantry-friendly ingredients.
• Moist, chocolatey, and packed with dairy-free chocolate chips.