Dairy Free Chocolate Chip Muffins

These dairy free chocolate chip muffins are absolutely delicious and are so simple to make. They are chewy, soft and squishy.

This is because they have mochi dough baked inside of them.

Don’t be put off by the mochi found inside these muffins.

The mochi provides a delicious, refreshing, and chewy inside to these muffins.

This compliments the soft outside of the muffin and gooey chocolate of these muffins.

These chocolate chip muffins are gluten free, dairy free and are vegan.

What is mochi?

Mochi is a rice cake that originates from Japan. It can be made big or small and can be served as a sweet or savory.

Mochi is chewy, stretchy, and soft. Mochi can be filled with almost any kind of filling, such as sweet red bean paste, Nutella, or ice cream.

By baking these chewy rice cakes in the muffin mixture, it results in a soft and stretchy inside to the muffin.

The reason mochi is so stretchy and chewy is because of the glutinous rice flour (mochiko flour) that it uses.

When glutinous rice flour is cooked, it results in the overall texture becoming slightly sticky, soft, and stretchy.

Despite its name, glutinous rice flour does not contain gluten. This means that these muffins with chocolate chips are gluten free.

• This recipe for chocolate chip muffins is vegan, dairy free, and gluten free.
• These muffins are simple to prepare and taste great.
• They are perfect if you are a mochi lover.
• There are only 10 ingredients used to make these scrumptious muffins.

• Vegetable oil
• Plant based milk
• Apple sauce
• Vanilla essence
• Dairy free chocolate chips
• Granulated sugar
• Light brown sugar
• Salt
• Baking powder
• Glutinous rice flour (sweet rice flour / mochiko flour)

Equipment

You will need a muffin tin with 12 holes (or two muffin tins with 6 holes). Each muffin hole should have the capacity to hold about ½ cup of mixture.

Instructions

This recipe makes 12 muffins.

Step 1 - Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2 - In a medium mixing bowl, add the vegetable oil, milk and apple sauce, and vanilla essence. Mix until combined.

Step 3 - In another mixing bowl, add the chocolate chips, granulated sugar, light brown sugar, vanilla extract, salt, baking powder, and glutinous rice flour. Mix these together until well combined.

Step 4 - Make a well in the dry ingredients and then add the mixed wet ingredients from step 2 to the dry ingredients. Mix them together.

Step 5 - Grease and line a muffin pan with muffin cases. I used a 12-hole muffin tin with each hole being able to hold about ½ cup of mixture.

Step 6 - Fill the muffin cases almost to the top.

Step 7 - Bake the muffins for 25 to 30 minutes or until they are golden brown.

Step 8 - Remove from oven once baked and allow to cool in the tin.

Serving Suggestions

Best served once cooled down from baking. These dairy free chocolate chip muffins go perfectly with a cup of tea or coffee.

Storage

These dairy free chocolate chip muffins can be stored in the fridge in an airtight container for 4 to 5 days. After this they can become dry and hard.

They can also be frozen for up to three months.