Sometimes there are no words when it comes to a good muffin. One of the most simple and delicious indulgences in my mind is going to a coffee shop and getting a hot cup of black coffee and a baked good. Although, since I have celiac, that option is minimal. In my post-gluten-free life, I have only been able to indulge in this a few times; that being said, I am known to pull out my baked good to enjoy the experience. Let’s dive into what makes these Gluten-Free, Vegan and Sugar-Free Chocolate Chip Muffins sooooo good!
Let’s talk chocolate chip muffins
Any baked good with chocolate chips is a win-win for me. Whenever I start to write blog posts, I get stuck because all I want to do is share recipes, and if you are like me, I skip right to the recipe. But hey, if you stay around, let’s talk about muffins. Muffins traditionally are just cake disguised as a breakfast treat because the amount of sugar is similar to that of a cake. This is not bad; in all honesty, there is nothing wrong with eating muffins or sugar, but I love to add refined sugar-free recipes to my website for those looking to reduce their refined sugar.
Last year I struggled with skin issues and decided to weed down my diet and cut out white sugar and sweetener for a few months. This was not only in the food that I made but also in the pre-made food that I ate. I saw a huge difference in my skin and energy but I knew that I could slowly introduce refined sugar back into my diet. I love the mix of sugar-free and sugared recipes on my blog. It’s a one stop shop for gluten-free baking whether you are vegan, sugar-free or just looking for a damn good cake recipe without gluten.
Sugar-Free Muffin Details
Let’s talk deets. Baking sugar-free isn’t hard and it shouldn’t be intimidating to you. I like to think of it as just replacing a solid with a liquid. In traditional baking, sugar is creamed into a muffin and cake to create a light and fluffy paste, but in a lot of my sugar-free recipes I melt the cooking fat and incorporate it into the batter with a maple syrup. Essentially replacing two solids with two liquids. You might be thinking that this is crazy, but it actually works. The extra moisture in the butter and the maple syrup aids in the baking process because glute-free flour can be rather drying. I use this method a lot in my baked goods specifically my banana breads (sugar-free banana bread, sugar-free double chocolate chip banana bread). This technique works so well that these gluten-free, vegan and sugar-free chocolate chip muffins taste sweet, have a fluffy crumb and a perfect muffin top!
Gluten-free-Free, Sugar-Free and Vegan Chocolate Chip muffins are easy to make and full of warm chocolate pools and a soft crumb. The perfect muffin for a sweet breakfast treat or an afternoon cup of coffee!
- 1/2 cups of melted vegan butter
- 3/4 cups of maple syrup
- 2 teaspoons of vanilla extract
- 1/2 cup of dairy-free milk
- 1 flax egg (2 tablespoons of water, 1 teaspoon of flax meal) or 1 egg
- 2 teaspoons of baking powder
- 1 3/4 cups of gluten-free flour
- 1/2 teaspoons of salt
- 1 teaspoons of ground cinnamon
- 1/2 cup of dairy-free chocolate chips
- In a microwave proof bowl, melt the vegan butter
- Add the vegan butter and maple syrup to a mixing bowl and mix to combine and cool the butter
- Next add the vanilla extract, dairy-free milk, salt, baking powder and cinnamon
- Slowly add in the flour to create a smooth batter then fold in the flax egg
- Using a rubber spatula gently add the chocoalte chips to the batter
- Using a 1/3 cup scoop, scoop the batter into a lined muffin tin
- Bake on 350°F for 35 minutes until slightly golden brown and a tooth pick that is inserted comes out clean
- Enjoy warm for a delicious treat
– can use an egg for this recipe, if you use an egg add before the gluten-free flour
Keywords: gluten-free and sugar-free chocolate chip muffins, vegan chocolate chip muffins
Muffin Tops – are superior
Every time I ear the top of a muffin I think of that song from 30 Rock, about a muffin top and chuckle. I have a fondness for the top of a muffin. I think they way the dome and create a moist top is just unmatched. Particularly on these muffins, the extra chocolate chips on the top add a great chocolate flavor as well as a delight on your tongue when you eat the top. I personally think that chocolate chips should be measured with your heart in most recipes, especially muffins, cookies and brownies.
What is your favorite muffin?
Let me know what your favorite muffin flavor is – I would love to try to make it! I say this time and time again, but I’ll say it again for the people in the back, my favorite recipes to develop are quick breads and I consider a muffin a kind of quick bread recipe! What recipe should we make into a muffin or a bread next? Should we do a chocolate chip twisted yeast bread?