Vegan Chocolate Chip Muffins (Grainless & Dairy-free)

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Our family is in Michigan right now and we are loving every single day. My kids are soaking up hugs, kisses and lots of play time with family and friends. They love playing in a new house with different toys and new nooks n’ crannies to explore.

I’m enjoying having a more carefree and relaxed schedule and all the extra hands to help with the kids. Now, that I’m in my third trimester, I can feel my energy and body slow down. Both of our families are in the same city so it’s a big blessing to be able to travel to one place and see both of them.

The last time I was back in MI was over a year ago. I have to say, it feels so good to be here. Tonight, we took a walk to the neighborhood playground and were reminded of lightning bugs and mosquitos. Two bugs we don’t see in Northern CA. The green grass has been a welcome sight, the thunderstorms have been magical and buying fresh produce at these midwest prices makes me feel like I’m getting a steal.

Life has big moments but it’s mostly about these little day to day moments that make up our daily lives. Laundry, bedtime and cooking still have to be done even on vacation but there’s a joy and gratitude doing it here – among family.

Our parents have been so supportive, encouraging, and hands on. They love us freely and unconditionally. My heart is full and I’m so grateful for them.

I am also grateful to be able serve eggs for my youngest. He loves them. My son can literally eat three to four eggs at a time. When I was nursing him it was very apparent that he had an egg sensitivity. Since my husband has an egg allergy, I was very rigid about removing eggs from my diet. It was really hard for me because I love eggs.

Eggs are super easy to make, loaded with protein, and very versatile so I used to think of them as a staple food. Even though Landen had an egg sensitivity, I really wanted him to enjoy baked goods. This desire forced me to explore egg replacements for the first time. In some of my recipes, like the one below, I use Energy-G Egg Replacer but for other recipes like my chocolate vanilla protein bars  I found that bananas do the trick.

Vegan Chocolate Chip MuffinsStack of vegan chocolate chip muffins with a glass of milk

These Vegan Chocolate Chip Muffins are grain-free, dairy-free and vegan but you would NEVER know. They are moist, gooey and have just the right balance of chocolate. They really can pass as a indulgent muffin or a healthy dessert. You decide.  A stack of vegan chocolate chip muffins with chocolate glaze

Loaded with chia seeds, coconut flour, coconut oil and sweetened with maple syrup you will LOVE these. A glass of milk with vegan chocolate chip muffins in front of it

These Vegan Chocolate Chip Muffins are literally, “Get in my tummy now” level of greatness!

Vegan Chocolate Chip Muffins (Grain-free & Dairy-Free)
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Vegan Chocolate Chip Muffins (Grain-free & Dairy-Free)
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Author: Allison Kuslikis
Yield: 12
Dessert
American
Ingredients
  • 1 cup of coconut flour
  • 1 cup of flax milk or non-dairy milk of your choice
  • 1 1/4 cup nondairy chocolate chips (reserve 1/4 cup) (I used Enjoy Life Dark Morsels)
  • 1/2 cup maple syrup
  • 6 non eggs (I used Ener-G egg Replacer)
  • 1/4 cup coconut oil (melted)
  • 4 tbsp chia seeds
  • 2 tbsp cacao powder
  • 4 tsp. vanilla
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
Instructions
  1. Preheat oven to 350.
  2. In a large mixing bowl: add 1 cup coconut flour, 1/2 tsp. sea salt, 2 tbsp. cacao powder and 1 tsp. baking soda.
  3. In a separate bowl, prepare your Ener-G egg replacer. I used 1 tsp egg replacer to every 2 tbsp. water. You will want 6 tsp. of egg replacer and 3/4 cup water. Stir continuously.
  4. Make sure egg replacer is well mixed.
  5. Next, add the egg replacer, 1/4 cup coconut oil, 4 tsp. vanilla, 1/2 cup maple syrup, and 1 cup milk to your flour mixture.
  6. Once your mixture is well blended stir in 1 cup of chocolate chips and 4 tbsp. chia seeds.
  7. Scoop your chocolate chip muffin mixture into a greased muffin pan.
  8. Top each muffin with 4-5 chocolate chips on the very top or see notes for glaze option
  9. Bake muffins for 25-30 minutes or until fork clean.
  10. While muffins are still warm, take a butter knife and spread the semi melted chocolate chips to make a light glaze on top of each muffin.
Notes

For a second chocolate glaze option, you will need 1 tbsp. flax milk and 1/4 cup of dairy-free chocolate chips. Place 1 tbsp. milk into a dish and warm in microwave for 30 seconds, stir in chocolate chips until melted. Next pour in melted chocolate into a plastic bottle. Squirt melted chocolate generously over the top of each muffin.

Nutrition information
Serving Size: 1 Muffin
Calories per serving: 253.07 kcal
Fat per serving: 12.29 g
Saturated fat per serving: 8.53 g
Carbs per serving: 32.34 g
Protein per serving: 3.88 g
Fiber per serving: 5.65 g
Sugar per serving: 21.49 g
173.67 mg
0.04 g
Cholesterol per serving: 4.83 mg
Nutrition label for Vegan Chocolate Chip Muffins (Grain-free & Dairy-Free)
http://asweetenedlife.com/vegan-chocolate-chip-muffins-grainless-gf/

I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.

-Allison

Gooey Vegan Grainless Chocolate Chip Muffins

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17 thoughts on “Vegan Chocolate Chip Muffins (Grainless & Dairy-free)”

  1. Hi recipe sounds really yummy – instead of non dairy can you use soya milk? Or normal milk (if baking for someone without allergy ? + normal choc chips? If using eggs (for someone no allergic how many eggs would one use? Can you use ordinary flour or self raising flour instead of coconut flour? These would be for my hubby – much Appreciate your reply tx Lyn. (Sorry about all your stress helping your hubby but at least that will be alleviated soon + can spend wonderful time with children again. Xxx

    1. Hi Lyn, great questions. You can definitely use regular or soy milk, regular chocolate chips and real eggs. Just use six eggs. I do not recommend using any other flour though. Coconut flour is highly absorbent so if you swap the flour out but keep all the ratios the same – your muffins probably wouldn’t bake in the middle. Thanks for the well wishes. Already, feeling a lot less stressed.

  2. If I choose to use eggs instead of the Egg Replacer, how many eggs would I need to use for the recipe. This looks delicious and I am excited to try these muffins.

  3. Hi, Allison, just had a question about this recipe (which I definitely want to try). Can I use regular eggs instead of the non-eggs, and would I use the whole egg? And how many – 6?

  4. This looks really good and I can’t wait to try it. I was wondering. I don’t have a problem with real eggs so if I use real eggs how many would I use. ? Thank you for always sharing theses awesome recipes.

  5. That ingredient list doesn’t sound or look right. With only one cup of flour, you’re going to have a runny soup mix instead of a batter. Are you sure you have enough flour in this recipe?

    1. Greg, you bring up a great point. It’s probably something I should have addressed in the post. You are right when you say the ratio seems off. However, something I didn’t realized until I started playing with coconut flour is that it is highly absorbent. So, anytime you just use coconut flour you in baked good goods you need a ton of eggs to make sure that whatever you are baking will not dry out and will also rise.

  6. Hi Allison; it’s great to know you will be more relaxed from much work. But I admire you for the good person you are as a wife, mother and human. You will be rewarded by the Holy Spirit. Children are good observers and you have two. Beautiful angel children. I could not answer you before due to a pain in my lower back, The muffin is fantastic and. Yours is so tempting Umm , I will do it and let you know how it came out, Thanks a lot , God bless you always and your family, XXXXl

  7. Hello Allison, Thank you for all your healthy recipes! Can you help me know when it would be best to use sour milk for baking instead of regular milk? Thank you.

    1. Hi Debbie, I don’t use regular milk or sour milk in any of my recipes so I can’t speak from experience. But I would guess that regular milk would be a great substitute.

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