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!
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.
Notes
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.