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5 from 5 votes

Chocolate Chip Pecan Muffins (gluten-free, vegan, dairy-free)

Course Breakfast
Prep Time 10 minutes
Total Time 30 minutes
Servings 12


Dry Ingredients

  • 1 cup gluten free all purpose flour (I use Bob's Red Mill 1 to 1 baking flour)
  • 1 cup gluten free rolled oats
  • 1/4 cup almond flour
  • 1 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chopped pecans
  • 1/2 cup vegan chocolate chips

Wet Ingredients

  • 1/4 cup pure maple syrup
  • 3/4 cup almond milk (any plant-based milk)
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 tbsp organic apple cider vinegar
  • 1/3 cup unsweetened applesauce
  • 1/4 cup organic refined coconut oil (melted but not hot)


  1. Preheat oven to 400 F.  Grease muffin pan or line muffin pan with baking cups. Set aside.

  2. Prepare flax egg.  Whisk the flax and water together.  Let sit for at least 3 minutes.  Whisk together apple cider vinegar and milk, set aside.*

  3. In a bowl combine dry ingredients, mix well.

  4. In a small bowl combine flax egg, maple syrup, applesauce and coconut oil (melted but not hot). Mix well.  Then add milk with vinegar.

  5. Combine dry ingredients with the wet ingredients.  Mix thoroughly.  Fold in pecans and chocolate chips.

  6. Divide mixture evenly into muffin pan.  Bake for 20-22 minutes. 

Recipe Notes

  •  When apple cider vinegar and milk are whisked together and then left to sit it will curdle.  Once it is curdled it will  react with the leavening agents leaving the baked goods fluffy (lighter).