Indulge in the delightful world of baking with our Gluten Free Chocolate Chip Flax Seed Muffins! These scrumptious treats are not only vegan but also packed with wholesome ingredients that make them a guilt-free pleasure. Imagine sinking your teeth into a warm, moist muffin, bursting with rich chocolate chips and the nutty goodness of flaxseed. Perfect for breakfast, a snack, or even dessert, these muffins are sure to impress everyone at your table. Ready to elevate your baking game? Let’s dive into this easy and delicious recipe that will have you coming back for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup ground flaxseed
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk
- 1/4 cup coconut oil, melted
- 1/2 cup dairy-free chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- In a large mixing bowl, combine the gluten-free all-purpose flour, ground flaxseed, coconut sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until they are well blended and there are no lumps.
- In a separate bowl, mix the wet ingredients. Combine the almond milk, melted coconut oil, and vanilla extract. Stir until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Once the batter is mixed, fold in the dairy-free chocolate chips until evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Gluten Free Chocolate Chip Flax Seed Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Tips
- Measure Accurately: For the best results, make sure to measure your ingredients accurately, especially the gluten-free flour. Too much can make your muffins dense.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough muffins, so a few lumps are perfectly fine!
- Add Extra Flavor: Feel free to enhance the flavor by adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm, aromatic touch.
- Customize Your Chips: Swap out the dairy-free chocolate chips for your favorite mix-ins, such as nuts, dried fruit, or even a swirl of nut butter for a unique twist.
- Check for Doneness: Ovens vary, so start checking your muffins at the 20-minute mark. Insert a toothpick into the center; if it comes out clean, they’re ready!
- Cool Properly: Allow your muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents sticking.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Just reheat in the oven for a few minutes for that fresh-baked taste!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 0mg
