Gluten Free Vegan Chocolate Chip Muffins

Anytime I can work in some chocolate to a meal I know it’ll be a hit. I don’t make these super often because they are REALLY good and I may eat WAY too many myself. Or I may just be too generous with the handfuls of chocolate chips that go straight to my mouth and don’t make it into the batter.

To make these gluten free I use brown rice flour.  I keep this vegan by swapping out eggs with chia “eggs.” Learn how to make that easy swap by clicking here.

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2 cups brown rice flour

1/4 cup coconut palm sugar

1 tbsp aluminum-free baking powder

1/2 tsp Himalayan sea salt

2 chia eggs

1 cup dairy-free milk (I use either almond milk, cashew milk or oat milk)

1/3 cup unsweetened applesauce

1 tsp vanilla extract

3/4 cup dairy-free chocolate chips

  1. Preheat oven to 400.
  2. In a small bowl, combine the flour, sugar, baking powder and salt.
  3. In a large bowl, beat the chia eggs, milk, applesauce, and vanilla. Add the dry ingredients to the wet ingredients. Fold in the chocolate chips, setting a few aside to press on top of each muffin right before you place the pan into the oven.
  4. Scoop batter into the muffin pan, sprinkle a few chocolate chips on top, then place into the oven and bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  5. Cool for a few minutes before serving.

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