Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may use another vegetable oil (such as corn oil, canola oil, olive oil, melted coconut oil) or melted vegan butter. Alternatively, if you are not lactose-intolerant, you may also use melted butter or ghee if you prefer.

Sugars: I used a combination of both white sugar and brown sugar so the muffins have a beautiful golden brown color once baked. If you are diabetic or insulin-resistant, I highly recommend using granulated  monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs are a necessary binder in this recipe and help to bind the ingredients together as well as to give the batter rise. I have not tried making this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, you can try using acquafaba or an egg-replacer instead. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)

Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk etc). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not a fan of vanilla, feel free to leave it out instead.

Gluten-Free All-Purpose Flour: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours and starches (such as rice flour, tapioca starch, potato starch, or corn starch) as this will ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent used to help the batter rise in this chocolate chip muffin recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use normal chocolate chips instead.

Storing/Freezing: To store, place the gluten-free chocolate chip muffins in an airtight container and store them in the refrigerator for up to 5 days. To freeze, wrap each of the gf choc chip muffins in plastic wrap and freezer for up to 2 months. Let muffin thaw completely in the refrigerator before warming up in the oven.