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Gluten-Free Chocolate Chip Muffins
Gluten-Free Chocolate Chip Muffins
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Prep Time:
15 minutes
Cook Time:
22 minutes
Total Time:
37 minutes
Decadent chocolate chip muffins - vegan and gluten-free for a guilt-free indulgence.
Ingredients:
  • 1 tablespoon flax meal
  • 2 cups (296g) gluten-free flour blend, such as Bob’s Red Mill Gluten Free 1:1 Baking Flour
  • 1/2 cup (105g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1 cup non-dairy milk, such as soy milk or oat milk
  • 2 teaspoons pure vanilla extract
  • 1 cup (165g) dairy-free chocolate chips, such as Enjoy Life brand
Instructions:
  • Preheat the oven to 400F. Place paper liners in a 12-cup muffin tin.
  • To make the flax "egg," mix the flax meal with 2 1/2 tablespoons of water in a small bowl. Allow it to rest for 7 to 10 minutes until thickened. (This will serve as an egg substitute in the recipe.)
  • Combine in a bowl the gluten-free flour, sugar, baking powder, and salt, whisking until well blended.
  • Combine the wet ingredients in a medium mixing bowl: Whisk together the oil, nondairy milk, flax egg, and vanilla extract.
  • Combine dry ingredients with wet ingredients, stirring just until a sticky dough forms. Gently fold in chocolate chips.
  • Distribute the batter evenly into the muffin liners, filling each nearly to the brim using a scoop or ladle.
  • Bake muffins for 21 to 23 minutes until the tops are slightly golden and spring back when gently pressed in the center, as the toothpick test might be inaccurate due to chocolate chips.
  • Allow the muffins to cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
  • For best flavor and texture, enjoy muffins on the day they are baked. To preserve freshness, keep any remaining muffins covered at room temperature for up to 2 days, or freeze for up to 3 months.

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