The simplest, foolproof, muffins you ever will make…at least of the gluten, dairy and egg free kind!
I reckon the vast majority of people would eat these and never know that they were all of the above. They’re fluffy in all the right places with a firm top, a nice crumb, wholesome and satisfying. I think people fall into a couple of different categories when it comes to muffins, much like brownies. You’re either a fan of the lighter airy cake like muffin or something a little more dense, a little bit of chew even, and these are definitely the latter.
That being said they most definitely have some air pockets! There is nothing worse than when you have a vegan friendly baked good that is clearly just not cooked through and a little gooey in the middle…the only exception being a brownie!
These brownies are made with dairy free yogurt, and so depending on your choice of yogurt they can be made Low Fodmap friendly; volumes of the other ingredients for some people will vary in terms of tolerance, but on the whole these are a good option!
So as someone who is not usually a massive muffin fan, brownies are my THING, these totally won me over, for their cute simple deliciousness and of course the effortless of their
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One Bowl Vegan Chocolate Chip Muffins
Print RecipeIngredients
- 240g non-dairy yogurt; I used Nush plain almond yogurt
- 80g raw cane sugar
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of Pink Himalayan Rock Salt
- 180g gluten free oat flour
- 60g chocolate chips; dairy free
Instructions
Preheat oven to 180C (350F).
Mix together all ingredients in a large bowl using a whisk, aside from the chocolate chips.
When you have a smooth batter fold in the chocolate chips.
Divide batter between 6 large muffin cases in a muffin tray.
Bake in the preheated oven for 25 mins; test with a toothpick as cooking times can vary a little depending on the oven!
Notes
Store in a seal tight container out of direct sunlight for up to three days or freeze for up to one month.