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Gluten-free Vegan Chocolate Chip Muffins (Top-8-free!)

by Megan Lavin » 56 Comments

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Soft muffins overflowing with mini chocolate chips makes this bakery favorite an accessible homemade delight whether for breakfast, brunch or an afternoon snack. These Gluten-free Vegan Chocolate Chip Muffins are allergy-friendly since they’re free of: gluten, dairy, egg, soy, peanut & tree nuts. They’re also top-8-free!

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I made a goal this last New Year’s to make a fresh, homemade bath of muffins every Sunday. You might think it’s a silly goal, but if a goal involves additional food (not dieting!) then I will take it seriously!

I mostly did this because our church time moved from 9am to 1pm. HALLELUJAH. Talk about a Sabbath miracle. Every year our time changes to accommodate others who use our same church building, so that we all rotate. #LDS But let me tell you, that 9am was ROUGH. I am not a morning person. I enjoy slow mornings, and what a better morning than baking and enjoying a fresh muffin straight out of the oven?

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If you’ve been following me for a bit, you’ll know that my muffin obsession runs deep. It’s an unfrosted cupcake, or a mini cake–really whatever way you want to look at it–that is socially acceptable for breakfast.

I have a fabulous round up for 20+ Allergy-friendly muffins. This has kept me going until about March. But then, like it always does, the show This Is Us inspired me. And no, it did not inspire me to throw out my slow cooker. Haha. But the last episode it showed Jack making chocolate chip pancakes. And I thought that looked mighty tasty. And since it was almost Sunday–I thought I’d combine the two, since putting chocolate chips in anything is a great idea, especially my beloved muffins.

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The dough practically tastes like chocolate chip cookie dough, so I figured we were already winning. I’ve made these three times and one of my sons has declared this his new favorite muffin–which is saying a lot since we’re basically muffin connoisseurs.

Whether you have muffins every lazy Sunday morning like we do–or you do it every once in awhile–promise me you’ll make these! If you recently were diagnosed with wheat, dairy or egg allergies and you’ve wondered if you can ever enjoy a muffin again, I answer that with a resounding yes! Don’t let the fact that you have food allergies or food restrictions keep you from this delectable breakfast treat ever again.

Happy muffin-ing! If that’s a thing. If it’s not, it should be. And no, I don’t mean the thing my stretched out stomach does to my pants. #thanks3kids #justkiddingitsfromallthemuffins #butiblamethekidsanyways

What are you waiting for? Go make these gluten-free vegan chocolate-chip muffins!

Here’s some more gluten-free vegan muffins:

Why stop at just gluten-free vegan chocolate chip muffins, when there are SOO many muffins to be enjoyed. Try these as well:

top-8-free-chocolate-chip-muffins

chocolate-chip-muffins-without-eggs

Gluten-free Vegan Chocolate Chip Muffins (Top-8-free!)

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Instructions

  1. Preheat your oven to 350 degrees F and grease a muffin tin.
  2. In a stand mixer with the paddle attachment cream both sugars with the softened vegan butter.
  3. Next add the wet ingredients: the vegan eggs, rice milk and vanilla.
  4. Add in the baking powder, baking soda, xanthan and salt.
  5. Finish by adding in the flour.
  6. Stir in the chocolate chips by hand, so they don't get crushed in the mixer.
  7. Fill the muffins tins until full (you'll get 12 large muffins out of this recipe). Bake for 12-15 minutes, or until the edges are golden brown and the middle is set.
  8. Allow the muffins to cool at least 5 minutes in the pan before turning them onto a wire rack to finish cooling.
  9. Enjoy and keep the rest in an air tight container.

Notes

Adapted from: Little Sweet Baker

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 36mgSodium: 349mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 3g
© Allergy Awesomeness
Category: Breakfast

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. ALSO, BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

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Looking for other allergy-friendly muffins? Check out my other favorites:

Spiced Pumpkin Muffins with Cinnamon Glaze (Top-8-free, vegan)

Allergy-friendly pumpkin spice muffins

Allergy-friendly Chocolate Chip Zucchini Muffins

How to make zucchini muffins for food allergies

Cinna-Swirl Muffins (Top-8-free, vegan)

Cinna-Swirl Muffins (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan) Recipe by Allergy Awesomeness

 

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Reader Interactions

Comments

  1. Sharon

    I am uncertain about how you use the Ener-G Egg Replacer in the recipe. Do you just add 2 teaspoons of the dry powder to your batter, or do you make it up with water as directed on its box first?

    I really appreciate your recipes and the effort that goes into them. Very allergic grandchild is the happy benefactor!

    Reply

    • Megan Lavin

      Hi Sharon. I’m sorry I left you confused. It should work either way. Sometimes when I’m lazy I’ll just throw in the powdered egg replacer with the dry ingredients, and sometimes I’ll take the time to mix it as the box suggests. I haven’t noticed too big of a difference either way. Happy baking.

      Reply

    • Megan Lavin

      Hi Helen, I wish substituting gluten-free flours was across the board, but you can’t substitute a single flour (like almond flour), for an all purpose blend (that uses several). They have different properties, they absorb liquids different and it won’t work. Almond milk can almost always be subbed in when I call for rice milk, no problems.

      Reply

  3. Ariana

    Megan these are amazing! My daughter said “they treasure like a chocolate chip cookie in a muffin.” Delicious, and great texture which has been hard with gluten free baking. Your recipes are my go to.

    Reply

  6. Becky

    Hello, your recipes all look so good. I can not use sugar, or milk
    substitute , I have to use water. I have to go low on baking powder too. I had cancer and my stomach is
    very touchy, my muffins would have to be plain, no fruit. I can use
    sweet potatoes.. do you have any recipes I could try. and my
    muffins always seem to be too gummy……
    please help, everything has to be bland, soft, cake like texture.
    thank you so much….

    Reply

  7. Liz

    HI Megan-

    I am having a hard time finding our vegan butter during the quarantine- can i use shortening instead?

    Thank you!

    Reply

  8. Caitlin

    Is the xantham gum required? My EOE kiddo has been wanting chocolate chip muffins but that’s the only ingredient we don’t have and I have trouble finding it.

    Reply

    • Megan Lavin

      Yes. Xanthan gum helps gluten free flour rise and also acts as a binder. They will be flat and not the right texture. If you just want to eat the cookie dough and not bake them, then you won’t need the xanthan gum.

      Reply

      • Caitlin

        Thanks! I found some corn free on amazon and finally made them today. They turned out great but the top didn’t completely set up so maybe I need to add a little more time to baking next time we use the recipe. Thank you!

        Reply

    • Elis

      I this ones for the 3rd time now.
      2 in mini cupcake and 1 on 2 bread pan

      My kids love them so much!! I’m so happy

      I really want to know the calories it have I don’t see it here. It will be nice to now the nutrition label on this

      Reply

      • Megan Lavin

        Hi Elis. I’m so glad you like the muffins. I have an app that will auto calculate it, and it’s now at the bottom of the recipe card. I’m not sure how it compares to other calculators as I’m no good at calculating it myself. So, if you’re serious about knowing the nutrition, it might not hurt to double check it against a program you have trusted and used before.

        Reply

  9. ren

    HI there.I was wondering if you could recommend something to replace the xanthan gum.Unfortunately gums don’t like me very much 🙁 You can imagine how hard being a gluten free,gum free and vegan is!

    Reply

    • [email protected]

      Hi Renae! Thanks for stopping by. So, we have never had a problem with xanthan, so I can’t speak of using anything else personally. That said, I reached out to my other special diet bloggers and here is what they suggested: ” It truly depends on the recipe but for a lot baked goods I use psyllium husk powder (my fave sub), or flax and chia seeds interchangeably (including amount) with xanthan! It also depends on if it’s vegan or not, too, as I often find eggs lend enough binding power to forgo xanthan, too! I’ve also heard of agar agar.” I hope that helps!

      Reply

  12. Jen

    I always forget about making muffins for breakfast. Thanks for the motivation! They look so good and who doesn’t love a bit of chocolate?!?

    Reply

  16. K.C.

    I am definitely in a chocolate mood. Finding a muffing that is tried and true vegan and gluten free is not an easy thing, but you have come up with a tasty one!

    Reply

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