Healthy vegan chocolate chip muffins, that are oil-free and gluten-free too! These are a great dessert or make-ahead breakfast that’s easy, flavorful and made with just a handful of ingredients.
So, I’m excited to finally bring to you these vegan chocolate chip muffins and I hope you love them as much as I do!
I like these muffins smothered in a thick layer of peanut butter or vegan butter, served with a cup of tea or coffee. And of course, adding lots of chocolate chips is the best way to make any treat more delicious!
Using Coconut Flour
These chocolate chip muffins are made with coconut flour. Coconut flour is high in protein and fiber, which makes it a great option for healthy baking as it leaves you feeling fuller for longer. It’s also great for those following a lower carb diet.
If you don’t like the taste of coconut, don’t worry. In most baked treats like these coconut flour muffins, the other ingredients mask the taste of coconut really well.
If you’ve never baked with coconut flour before, be aware that it does result in a very unique texture. I really love it!
Can I replace the coconut flour?
I tried this recipe with a half and half mixture of coconut and almond flour, and while the texture was good, they did not keep their shape that well.
I also would not recommend using regular all-purpose or regular gluten-free flour, because the muffins will not have their unique flavor.
How to Make (Step by Step)
Preheat the oven to 180 degrees C/350 degrees F.
In a small mixing bowl, whisk together the coconut flour and baking powder.
Next, add the plant based milk, flax egg, peanut butter and maple syrup. Mix together really well once again.
Fold in the chocolate chips/chocolate chunks and divide evenly between muffin cases. I would recommend using silicone muffin cases as it will prevent sticking and will make the muffins much easier to remove.
Bake in the preheated oven for 30-35 minutes and allow to cool for at least 15 minutes before serving.
Freezing and Storing
You can store these muffins in the fridge in an airtight container for up to 5 days. They are also freezer-friendly and will last in the freezer for up to 2 months.
Tips & Substitutions
If you want to make these coconut flour muffins lower in sugar, you can omit the chocolate chips or replace them with berries.
As the texture is quite crumbly, it’s really important to let these rest for 15 minutes before removing them from the cases.
For best results, use either a non-stick muffin tray or silicone muffin cases.
Eat these either by themselves, or with nut butter or extra chocolate drizzled on top.
More Recipes to Try
If you love these chocolate chip muffins, be sure to try these other delicious recipes:
- Conventional oven
- Mixing bowl
- Silicone muffin cases
- ½ cup coconut flour
- ½ tsp baking powder
- 1 cup plant based milk
- 1 flax egg (combine 1 tbsp ground flax and 2 tbsp water, allow to sit for 5 minutes)
- 2 tbsp peanut butter
- 3 tbsp maple syrup
- ½ cup vegan chocolate chips or chunks
- Preheat the oven to 180 degrees C/350 F.
- In a small mixing bowl, whisk together the coconut flour and baking powder.
- Then, add the plant based milk, flax egg, peanut butter and maple syrup. Mix together well.
- Fold in the chocolate chips/chocolate chunks and divide evenly throughout the muffin tray.
- Bake in the preheated oven for 30-35 minutes and allow to cool for at least 15 minutes before serving.