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Gluten Free Mini Chocolate Chip Muffins

You won't believe these are vegan, gluten free, and oh so delicious!
5 from 1 vote
Prep Time 20 mins
Cook Time 14 mins
Servings 3 dozen


  • 1 cup nondairy milk + 1 tbsp apple cider vinegar
  • 2 cups gluten free oat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup sugar
  • 1/3 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 3/4 + 1/4 cup mini chocolate chips separated


  • Whisk the milk and vinegar and set aside (let curdle for ~10 mins).
  • In a mixing bowl, add oat flour*, salt, baking soda, baking powder, and sugar. Mix until combined.
  • Add the canola oil and vanilla to the milk mixture (once it has curdled) and whisk together.
  • Add the wet mixture to the dry and mix until combined.
  • Fold in 3/4 cup of the chocolate chips. Set the batter aside for about 15 minutes.
  • In the meantime, preheat the oven to 350°F. Line two mini muffin pans with muffin liners.**
  • Pour equal sized portion into a lined mini muffin pan (I filled these up almost all the way). This should fill about 2 pans. Using the remaining chocolate chips, top each muffin with extra chips.
  • Bake for 12-14 minutes, until a toothpick comes out clean. Let the muffins firm up a bit before eating. The longer they sit, the firmer they’ll become.
  • Enjoy!!


*Measure your flour correctly by using a spoon to scoop it into a dry measuring cup, then using the back of a knife to scrape off excess.  
**These muffins are extremely light and require muffin liners or they will be difficult to remove from the pan.