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Vegan chocolate chip muffins

Get the Recipe: Vegan Chocolate Chip Muffins

These Vegan chocolate chip muffins are so easy to make and absolutely delicious! They are great for a quick and easy breakfast, snack, or even dessert. These gluten free Vegan muffins are loved by both kids and adults!
5 from 14 votes



  • First, preheat oven to 375 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
  • Combine almond milk and apple cider vinegar in a small bowl. Stir to combine. Let this mixture sit for 5 to 7 minutes to curdle.
  • In a mixing bowl, add gluten free flour, baking powder and sugar. Stir to combine.
  • In another bowl, combine avocado oil and vanilla extract. Slowly stir in curdled milk.
  • Then, pour wet mixture into dry mixture. Stir until combined.
  • Then, fold in chocolate chips.
  • Spoon dough into greased muffin pan. Sprinkle with extra chocolate chips on top if desired.
  • Bake for 17 to 18 minutes or until a toothpick inserted comes out clean.
  • Finally, remove pan from oven. Allow muffins to cool in pan for 10 minutes. Then use a knife to run around the edges of each muffin, slowly lifting them out.


  • Allow the milk and apple cider vinegar to curdle together for 5 to 7 minutes.
  • Gluten free 1 to 1 flour and all purpose flour both work in this recipe.
  • For nut free, use soy milk or coconut milk.
  • Both regular sized chocolate chips and mini chocolate chips can be used.
  • Store muffins in an airtight container at room temperature for up to 3 days.
Calories: 256kcal, Carbohydrates: 40g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 98mg, Potassium: 23mg, Fiber: 1g, Sugar: 17g, Calcium: 80mg, Iron: 1mg