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Home ยป Recipes ยป Mini Chocolate Chip Muffins

Mini Chocolate Chip Muffins

By: Gwen Leron Published: February 23, 2018 Last Updated: May 7, 2019 10 Comments

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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 vegan Mini Chocolate Chip Muffins that you can have ready in under 30 minutes! They’re perfect for lunch box snacks and after school snacks!

This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.

A blue plate of Mini Chocolate Chip Muffins sits in the background on a brown wood table, in the forefront of the image, a hand is holding up a muffin.

How perfect does that little muffin above look?

When I was shooting the photos for this recipe, I took that picture along with the last picture at the bottom, as extras, not thinking I’d use them.

But fell in love with them when I was editing my photos because they show how perfect these mini chocolate chip muffin gems really are.

Before we get to the finished treats though, let’s talk about the preparation so you end up with the same lovely little muffins as I do.

What is the batter for these muffins supposed to look like?

This is a question I received MANY times about my cake doughnut mini muffins and pumpkin spice mini muffins They are similar recipes to this one, so let’s talk about that.

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

Batter for Mini Chocolate Chip Muffins in a glass bowl, batter is dripping off a wooden spoon that was used to stir the batter.

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.

And speaking of substitutions….

Will this recipe work with coconut flour?

No, coconut flour will NOT work in this recipe. This is another question I receive a lot.

Coconut flour definitely has its place, but I rarely use it (I do use a little of it in my coconut date squares recipe) because it’s a tricky one to work with and cannot be substituted 1:1.

Coconut flour almost always needs to be used in conjunction with another flour and in many cases, lots of eggs, which I do not use. It also soaks up liquid like crazy and if you don’t use it properly, you’ll end up with a dry, crumbly recipe fail.

As mentioned, coconut flour definitely has its place and can be amazing when used correctly, but unless called for specifically in a recipe, I would steer clear of substituting with it.

I’m stepping off my coconut flour education soap box now 🙂

Batter for Mini Chocolate Chip Muffins portioned into a mini muffin pan, a hand is sprinkling mini chocolate chips onto each muffin.

So now that your mini chocolate chip muffin batter is done, the next step is to spoon it into your mini muffin pan. Sprinkling extra chocolate chips on top is totally optional, but recommended!

What brands make vegan chocolate chips?

A few readers have asked this question so I thought I’d share some info about this. There are many vegan chocolate chip brands on the market, to find one, be sure to read ingredient lists and look for dairy ingredients.

The vegan chocolate chips I use for this recipe is by Enjoy Life and all of their products are allergy-friendly and their chocolate chips are 100% vegan. (I link to the chocolate chips in the ingredients list below.) These shout-outs to Enjoy Life and their chocolate chips are not sponsored, I just really like their products and use them often!

Your vegan gluten free 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!

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?

Mini Chocolate Chip Muffins on a metal cooling rack off to the right, a blue plate with muffins is on the left and one muffin is in the forefront of the picture and is sitting on a parchment paper square.

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 their 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 blue plate of Mini Chocolate Chip Muffins sits in the background on a brown wood table, in the forefront of the image, a hand is holding up a muffin, a bite has been taken out of the muffin so the inside fluffy texture of the muffin can be shown.

Fluffy vegan mini chocolate chip muffin perfection, right?

Can I make these muffins in a regular sized muffin tin?

You can, but you will need to bake them for longer, roughly 18-20 minutes, same oven temperature.

Check to be sure they are done by sticking a toothpick into the center of the largest muffin and if it comes out clean, they’re done!

If you like this vegan gluten free chocolate chip muffin 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

Be sure to pin it to Pinterest so you have easy access to it and if you make them, tag me Instagram so I can see your remake! I’m @delightfuladventures over there 🙂

How to Make Mini Chocolate Chip Muffins

Four Mini Chocolate Chip Muffins sitting on individual parchment paper squares on a brown wooden table.
Print Recipe
5 from 2 votes

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
Cook Time:10 minutes
Total Time:25 minutes
Author: Gwen Leron
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Diet: Vegan
Servings: 24

Suggested Equipment:

  • Mini Muffin Pan
  • Small Scoop
  • Glass Mixing Bowls

Ingredients:

  • 1 1/2 cups gluten free flour blend **see important note about flour below**
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup + 1 tablespoon granulated sugar (see note below)
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons melted coconut oil
  • 1/2 cup non-dairy milk
  • 1/4 cup + 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • mini chocolate chips for sprinkling on tops of muffins (optional)

Instructions:

  • Preheat oven to 375°F.
  • Grease mini muffin tin (x 24)
  • In a large bowl, whisk the flour, baking powder, salt, sugar, and cinnamon.
  • In a small bowl, mix the melted coconut oil, non-dairy milk, applesauce, and vanilla together.
  • Pour wet ingredients into dry ingredients and mix well to combine.
  • Fold in mini chocolate chips.
  • Fill each muffin cup until they are 3/4 full.
  • If using, sprinkle mini chocolate chips on top of each muffin.
  • Bake for 8-10 minutes
  • Remove muffins from oven and cool for 10 minutes in tin.
  • Remove muffins from tin and place them on a cooling rack.

Recipe Notes:

  • 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.
  • Nutrition info listed below is for 1 of 24 chocolate chip mini muffins without extra chocolate chips sprinkled on top. This info 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: 0.8mg | Calcium: 20mg | Iron: 0.7mg
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!

Filed Under: Diet, Gluten-Free, Muffins, Muffins / Loaves, Nut-Free, Recipes, Snacks 10 Comments

Comments

  1. 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! ๐Ÿ™‚

      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! ๐Ÿ™‚ Enjoy!

  2. 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! ๐Ÿ™‚

      Reply
  3. Jessica says

    May 6, 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 7, 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! ๐Ÿ™‚

      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!

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Photo of G. LeronHi! I’m Gwen and if you’re looking for easy-to-make, delicious plant-based and gluten-free recipes you’ll want to make over and over again, you’ve landed in the right place! Read more…

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