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    Home » Recipes » Breakfast » Muffins

    Vegan Gluten-Free Mini Chocolate Chip Muffins

    Published by Gwen Leron on February 23, 2018 (Updated August 24, 2021)

    4.8 from 6 ratings
    »
    24 Comments

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    Jump to Recipe
    An easy recipe for gluten-free vegan Mini Chocolate Chip Muffins that you can have ready in just under 30 minutes! They're perfect for lunch box snacks and after school snacks.

    An easy recipe for gluten-free mini chocolate chip muffins that also happen to be vegan! They're soft, fluffy, and filled with chocolate chips.

    You can have this fun treat ready in under 30-minutes and they're perfect for lunch box snacks and after-school snacks.

    A hand holding up a mini chocolate chip muffin.

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    How perfect does that little muffin above look? Almost too cute and perfect to eat, right? Almost.

    The next time you feel like baking, how about these gluten-free mini chocolate chip muffins?

    Not only are they gluten-free, but they're also vegan, which means they're dairy-free, egg-free, and wheat-free making them perfect for school-safe snacks (at-home snacks, too, of course!)

    Ingredients You'll Need

    10 ingredients are all you need and you likely (hopefully!) have every single one of them in your pantry right now!

    Overhead shot showing all the ingredients needed to make mini chocolate chip muffins.

    Ingredient and Substitution Notes

    As always, I recommend sticking with the recipe exactly as it is written for the very best results, but you’ll find some info on substitutions below so you know what can and absolutely can’t be swapped out.

    Gluten-Free Flour Blend – I have only used Bob’s Red Mill Gluten-Free All-Purpose Flour (the one in the RED bag) to make this recipe and have not tried any others. With gluten-free baking, it’s always important to use the same flour the recipe calls for to get the expected results.

    Granulated Sugar - Coconut sugar can be used instead of granulated sugar, the only difference will be that your muffins will turn out a little darker in colour than the pictures you see here. Liquid sweeteners cannot be used without altering the other ingredient measurements so avoid using those.

    Coconut Oil - Any neutral flavoured oil can be used as a substitute for the coconut oil in this recipe.

    Non-Dairy Milk - Any type can be used. Make sure that it's room temperature so the coconut oil does not harden.

    Applesauce - Be sure to use unsweetened plain applesauce.

    Chocolate Chips – I always use dark chocolate chips / semi-sweet for these cookies. One thing to keep in mind is to make sure the chocolate chips you use are vegan. It can be tricky to know which brands are vegan because they may not always be labelled as vegan or they were not intended to be vegan, they just happen to be “accidentally” vegan.

    For vegan chocolate chip recommendations, read this article: Are Chocolate Chips Vegan? (These Brands Are!)

    How to Make Them

    (Note: I’ve outlined the step-by-step on how to make this recipe here and I’ve included a video in the post so you can SEE the muffins being made, but find the full recipe, ingredients, and directions at the end of this post.)

    Start by mixing the dry ingredients in one bowl and the wet ingredients in another bowl.

    Combine the two and then stir in the mini chocolate chips.

    What's the Batter Supposed to Look Like?

    This is a question I've received MANY times about my mini apple muffins, cake doughnut mini muffins and pumpkin spice mini muffins.

    They are all similar recipes to this one, so let's talk about this.

    If you follow the recipe below exactly as written and you use the gluten-free flour blend I recommend, this is what the batter should look like right before you're put the batter into the muffin pan:

    The batter for mini chocolate chip muffins dropping from a wooden spoon into a glass bowl.

    If you make substitutions, the batter may be thicker or thinner and the recipe may not work the same as mine does, so keep that in mind.

    After the chocolate chips have been added to the batter, divide the batter evenly into a mini muffin pan. If using, sprinkle the mini chocolate chips on top of each muffin.

    Your vegan chocolate chip muffins will take just 10 minutes to bake and when done, you'll have 24 perfect mini treats to share with everyone because there are 24 of them!

    A hand sprinkling chocolate chips onto muffin batter that\'s in a mini muffin pan.

    Tips for Success

    • Please do not substitute the gluten-free flour blend I recommend with coconut flour. Coconut flour is not an easy flour to work with and this recipe will not work if you use it. A gluten-free flour blend must be used. Coconut flour (or any other single gluten-free flour like almond or oat etc.) will NOT work with this recipe without making major modifications.
    • The only gf flour blend I’ve tested this recipe with is Bob’s Red Mill Gluten Free All Purpose Baking Flour. <– Click that link to see what it looks like. It’s the one in the red bag, not the blue bag. You can buy it through that Amazon link or look for it at your grocery store. If this specific flour is not used, your results may not be the same as mine.
    • Note that the sugar calls for ¼ cup PLUS 1 tablespoon. The applesauce calls for ¼ cup PLUS 2 tablespoons Please don’t miss those extra tablespoons of each ingredient.
    • Be sure that all ingredients are measured correctly. I highly recommend weighing your flour.
    • Don't overbake or they will dry out.
    • Follow the recipe exactly as it’s written for the very best results.

    Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!

    A close up of a mini chocolate chip muffin sitting on a wooden table

    Storing Leftovers

    Your muffins will keep for a few days if stored in an airtight container. I find that the things I bake with gluten-free flour blends tend to stiffen up as if they're stale the day after being made.

    They're not stale, it's just the nature of the flour blend, so remember that if enjoying them any time after the day they were made. A quick few seconds in the microwave will bring them right back to the delicious freshness from day one.

    And you know I always like to include a shot of what the inside of the finished treat looks like, so here you go!

    A hand holding up a mini muffin, a bite has been taken out of the muffin.
    Fluffy vegan mini chocolate chip muffin perfection, right?

    Delicious mini chocolate chip muffins with applesauce, without butter, without eggs, without milk, and without wheat. Vegan gluten-free baking is amazing, isn't it?

    If You Make This Recipe...

    Please, tell me about it! Leave me a comment and rating below and post a pic to Instagram and tag me so I can see your delicious cookie remake.

    If You Like This Recipe...

    You may also like these:

    • Vegan Gluten Free Pumpkin Spice Muffins
    • Vegan Gluten Free Morning Glory Muffins
    • Baked Lemon Doughnuts
    • Vegan Gluten Free Zucchini Chocolate Chip Muffins
    • Peanut Butter Oatmeal Chocolate Chip Cookies
    Four Mini Chocolate Chip Muffins sitting on individual parchment paper squares on a brown wooden table.
    Print Recipe Pin Recipe SaveSaved!
    4.84 from 6 ratings

    Mini Chocolate Chip Muffins

    An easy recipe for vegan gluten-free Mini Chocolate Chip Muffins that you can have ready in under 30 minutes!
    Prep Time:15 minutes minutes
    Cook Time:10 minutes minutes
    Total Time:25 minutes minutes
    Author: Gwen Leron
    Course: Dessert, Snack
    Cuisine: Gluten-Free, Vegan
    Diet: Vegan
    Servings: 24

    Suggested Equipment:

    • Kitchen Scale
    • Mini Muffin Pan
    • Small Scoop
    • Glass Mixing Bowls
    Prevent your screen from going dark

    Ingredients:

    • 1 ½ cups (210g) gluten free flour blend **see important note about flour below**
    • 2 teaspoons baking powder
    • ¾ teaspoon ground cinnamon
    • ⅛ teaspoon salt
    • ½ cup (120ml) non-dairy milk (room temperature, see note below)
    • ¼ cup + 2 tablespoons (93g) plain unsweetened applesauce
    • ¼ cup + 1 tablespoon (63g) granulated sugar (see note below)
    • 3 tablespoons (45ml) melted coconut oil
    • 1 teaspoon vanilla extract
    • ½ cup (90g) mini chocolate chips
    • mini chocolate chips for sprinkling on tops of muffins (optional)

    Instructions:

    • Preheat oven to 375°F (177°C).
    • Grease mini muffin pan (x 24), if needed
    • In a medium bowl, whisk the flour, baking powder, cinnamon and salt together.
    • In a large bowl, mix the non-dairy milk, applesauce, sugar, melted coconut oil, and vanilla together.
    • Pour dry ingredients into the wet ingredients and mix well to combine.
    • Fold mini chocolate chips into the batter.
    • Divide batter evenly between the 24 muffins cups.
    • If using, sprinkle mini chocolate chips on top of each muffin.
    • Bake for 8-10 minutes
    • Remove muffins from the oven and cool for 3 minutes in the muffin pan.
    • After time has passed, remove muffins from the muffin pan and place them on a cooling rack.

    Video:

    Recipe Notes:

    • Please read all of the info above and below before making this recipe to ensure success. Watching the video in this post will also be helpful so you can see them being made.
    • It's important to know that different gluten-free flour blends use different ingredients and ratios, so results can vary if you substitute. I've never used any other brand of flour to make this recipe (other than Bob's Red Mill with the red label, not the blue! Click that link to see the correct one), so please know that your results may not be the same as mine if ingredients are substituted.
    • This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, the one mentioned above for best results.
    • Make sure your dairy-free milk is at room temperature or it will make the coconut oil become solid.
    • Any neutral flavoured oil can be used in this recipe instead of coconut oil.
    • Coconut sugar can be used in this recipe instead of granulated, your muffins will just turn out darker in colour than the muffins in the pictures above.
    • Nutrition info listed below is for 1 of 24 chocolate chip mini muffins without extra chocolate chips sprinkled on top. This info is to only be used as a rough guide. Click here for more info on how nutrition info on this website is determined.

    Nutrition Info:

    Serving: 1muffin | Calories: 80kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 17mg | Potassium: 36mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!
    MuffinsSnacksGluten-FreeNo Nuts AddedAppleChocolateVanilla

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      Moist & Fluffy Vegan Chocolate Chip Muffins
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      Vegan Banana Oat Muffins
    • Close up shot of a vegan apple oatmeal muffin on a small white plate.
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    Reader Interactions

    Comments

      4.84 from 6 votes (1 rating without comment)

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

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      Recipe Rating





    1. AG says

      April 16, 2024 at 11:54 pm

      5 stars
      I used my usual gluten-free all purpose flour brand and the batter did come out thicker. But still so yummy! I will definitely try it with the recommended flour brand next time!

      Reply
      • Gwen Leron says

        April 17, 2024 at 10:55 am

        I'm glad to hear they turned out well for you, enjoy what you have left!

        Reply
    2. Emily says

      June 04, 2023 at 10:38 pm

      Can you substitute something for apple sauce?

      Reply
      • Gwen Leron says

        June 06, 2023 at 11:41 am

        Hi Emily, I have not tried testing this recipe without the applesauce but you can try another fruit puree such as pear or you can make 1 flax egg to replace it. If you aren't familiar with flax eggs, you can read more about them here: How to Make a Flax Egg (A Vegan Egg Substitute for Baking) You'll need 1 tablespoon of ground flax seeds and 3 tablespoons of water. Let me know how things go!

        Reply
    3. Ami says

      October 02, 2022 at 12:22 pm

      5 stars
      These muffins were great and even better warm after the cooling time. My little one and I love these and made them 5 times already. Thank you!!!!

      Reply
      • Gwen Leron says

        October 03, 2022 at 9:06 am

        5 times! That's amazing, Ami, I'm so happy to know you and your little one are enjoying them so much. Thank you!

        Reply
    4. Amanda says

      October 01, 2022 at 10:33 am

      4 stars
      Family says delicious. I used the Blue label Bobs with no issues. Next time I may leave out the cinnamon (personal preference) but definitely will make these again.

      Reply
      • Gwen Leron says

        October 03, 2022 at 9:05 am

        Wonderful, Amanda! I'm glad your family enjoyed them and that it worked well for you with the 1:1 Bob's. Thanks for coming back to comment.

        Reply
    5. Christina says

      September 11, 2022 at 1:41 pm

      Mine came out pretty gluey. They were okay.

      Reply
      • Gwen Leron says

        September 12, 2022 at 2:08 pm

        Hi Christina, did you use the same flour the recipe calls for? If not, that would be the problem. If the recipe is made exactly as written, they should come out fluffy just like a regular muffin, not gluey at all. I'm happy to help you troubleshoot or answer any questions, please feel free to get in touch!

        Reply
    6. Brooke says

      April 28, 2021 at 10:02 pm

      Can I swap the sugar for coconut sugar?

      Reply
      • Gwen Leron says

        April 29, 2021 at 9:31 am

        Hi Brooke, yes, you can use coconut sugar!

        Reply
    7. Alexis Johnson says

      January 12, 2021 at 12:20 pm

      5 stars
      this recipe is the BOMB! these are really good muffins. I doubled the recipe and made normal size big muffins and they turn out very good! if u do want I did, be sure to double the baking time as well for bigger muffins. 20 minutes for bigger muffins.

      Reply
      • Gwen Leron says

        January 12, 2021 at 3:36 pm

        I'm so happy you like them, Alexis! 🙂

        Reply
        • Alexis Johnson says

          January 17, 2021 at 3:09 pm

          they are very good.I already made the twice!!

        • Gwen Leron says

          January 18, 2021 at 10:23 am

          Thank you! 🙂 Enjoy!

    8. Amy says

      March 24, 2020 at 3:08 pm

      5 stars
      I made this recipe exactly as written -- so good! My husband, who doesn't normally like muffins OR gluten-free baked good, for that matter.... loved them too! Toddlers approved as well. Definitely a winner - thanks for sharing!

      Reply
      • Gwen Leron says

        March 25, 2020 at 10:40 am

        You're very welcome, Amy! Happy to hear it was a hit with everyone. Thank you for following the recipe exactly as written, that's so important when it comes to vegan gluten-free baking. Enjoy! 🙂

        Reply
    9. Jessica says

      May 06, 2019 at 2:45 pm

      Did you use bobs red mill all purpose flour or did you use the 1-1 baking flour

      Reply
      • Gwen Leron says

        May 07, 2019 at 9:01 am

        Hi Jessica, for this recipe, I use the Bob's Red Mill All Purpose Gluten Free Flour with the red label, NOT the 1 to 1. If you make them, let me know how it goes! 🙂

        Reply
        • Emily Rogers says

          September 19, 2020 at 2:13 pm

          Hi, do you need to add the xantham gum to the gf flour?

        • Gwen Leron says

          September 19, 2020 at 4:33 pm

          Hi Emily, no need to add xanthan gum to this recipe if you are making it exactly as written using the same flour (Bob's Red Mill GF All Purpose in the red bag). I hope you like the recipe!

        • Nicole says

          February 05, 2021 at 1:49 pm

          We use the Bob’s red mill gf 1 to 1 baking flour and it turns out great! No need to add any xanthum gum.

        • Gwen Leron says

          February 05, 2021 at 6:12 pm

          Oh good, I'm glad to hear it worked well for you with the 1 to 1 blend! Glad you like the recipe, Nicole! 🙂

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