Chocolate Chip Muffins (Vegan option)


Chocolate Chip Muffins (Vegan option)

A Chocolate Chip Breakfast muffin that is egg, dairy, gluten and guilt free. Make a double or triple batch and freeze for a quick grab 'n'go start to your day.



  • 3 ‘chia’ eggs 3 tbsp ground chia mixed with 9 tbsp water or 2 fresh eggs if not vegan
  • 125 g brown rice flour
  • 100 g almond flour
  • 1 tsp vanilla powder
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • pinch of sea salt


  • 175 ml almond milk
  • 75 g brown rice syrup
  • 25 g coconut oil melted
  • 1 tsp apple cider vinegar
  • 75 g 70% dark chocolate chips
  • 15 ml almond milk


  • 75 g fresh blueberries
  • 1 tbsp lemon juice


  • Preheat the oven to 200 degrees (180 fan) and line a muffin tin with 6-8 cases.
  • Prepare the chia egg and set aside for 5 minutes.
  • Weigh out all the dry ingredients into a bowl and stir to combine.
  • In a separate bowl whisk together the wet ingredients and the chia egg (extra 15ml milk for chocolate muffins).
  • Add the wet mixture to the dry and combine well but do not over mix. Fold in the blueberries/lemon juice or chocolate chips.
  • Fill each muffin case ¾ full and bake for 25-30 minutes until golden brown.


These can be stored in an airtight container for up to 3 days or frozen.