Gluten-free Chocolate Chip Muffins | Vegan
This absolutely delicious muffin recipe is moist and cakey and free of gluten, dairy, soy, nuts and oats. How you ask? Read on or watch the video below!
I’ve come across a lot of gluten-free and vegan recipes for cupcakes that use rice flour, oat flour or coconut flour as their base, but sometimes too much of those caused an allergy flare up for me, so I created a variation to mix things up a bit that uses bean flours and sorghum.
Admittedly it took me a few years to perfect this recipe. A lot of time the muffins ended up googey on the inside and burnt on the outside or just really dry and brick-like. The trick that really made these moist is the combination of grated zucchini and a flax egg.
These gluten free, allergy free, chocolate chip muffins are made without eggs, dairy, wheat, soy, or nuts. They are safe for those with celiac, coeliac, IBS and tend to be gentle on those with other sensitive gut issues.
What results is a very moist and cakey muffin that you can hardly tell is gluten-free.
Gluten-free Chocolate Chip Muffins (Vegan)
- 1 1/4 Cups Bob's Red Mill Gluten Free All Purpose Baking Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp sea salt
- 1/2 cup coconut sugar
- 1 flax egg 1 tbs ground flaxseed mixed in 3 tbs warm water, mix and let sit for about 5 minutes
- 1 cup finely grated Zucchini
- 1 tbs raw apple cider vinegar
- 1/4 cup light olive oil
- 1/4 cup water
- 1/2 cup mini chocolate chips
- Preheat oven to 350
- Prepare a muffin pan with paper liners
- In large bowl, combine flour, baking powder, baking soda and sea salt
- In a small bowl, combine flax egg, grated zucchini, olive oil, sugar, water, and apple cider vinegar
- Pour wet ingredients into dry and stir until well combined
- Fold in chocolate chips
- Fill muffin cups 3/4 of the way up
- Bake 25-30 minutes or until springy and golden brown