Tender, hearty and studded with chocolate chips—these muffins have it all. They're vegan and gluten-free, too!
- 1 tablespoon flax meal
- 2 cups (296g) gluten-free flour blend, such as Bob’s Red Mill Gluten Free 1:1 Baking Flour
- 1/2 cup (105g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil
- 1 cup non-dairy milk, such as soy milk or oat milk
- 2 teaspoons pure vanilla extract
- 1 cup (165g) dairy-free chocolate chips, such as Enjoy Life brand
1 Prepare the flax "egg": Combine the flax meal with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)
2 Preheat the oven to 400F and prepare the pan: Line a 12-cup muffin tin with paper liners.
3 Mix dry ingredients: In a medium mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
4 Mix wet ingredients: In a separate medium mixing bowl, whisk together the oil, nondairy milk, flax egg, and vanilla extract.
5 Make the batter: Add the dry ingredients into the wet ingredients and, using a wooden spoon or rubber spatula, stir thoroughly to combine (but be careful not to overmix or overwork the batter). The texture will be much more like a dough than a loose batter: thick and sticky.
Fold the chocolate chips into the dough.
6 Portion out the batter into the muffin liners using a scoop or ladle, filling each almost to the top.
7 Bake muffins for 21 to 23 minutes, or until the tops are slightly golden and they spring back ever so slightly when pressed in the center. (If you use the toothpick doneness test, it may be misleading—chances are, you'll hit a chocolate chip!)
8 Cool for 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
9 Serve and store: Muffins are best enjoyed the same day they’re baked. Store leftover muffins covered at room temperature for up to 2 days, or freeze for up to 3 months.