Vegan Chocolate Muffins | Minimalist Baker Recipes

Bowl of stacked gluten-free Vegan Double Chocolate Muffins

Remember those Vegan Banana Nut Muffins I made recently? If not, you should make them. Like, STAT.

Well, as I was writing the post, I realized I had yet to make my second favorite flavor of muffin in gluten-free form. That had to change, obviously.

Spoiler alert: It totally worked and they’re totally delicious.

Whisking together ingredients for homemade gluten-free vegan Chocolate Muffins

This is another 1-bowl recipe! It also requires simple ingredients you likely have on hand right now.

The base of the batter is flax eggs, applesauce, coconut oil, and almond milk. Good news! These muffins are naturally sweetened with maple syrup and coconut sugar.

To keep them gluten-free, I used a mixture of gluten-free oat flour, almond flour, and my DIY Gluten-Free Flour Blend. This is my go-to blend in most baked goods for keeping them light, airy, and tender.

The chocolate flavor comes from cocoa powder and vegan dark chocolate chips (my favorites being Enjoy Life or Trader Joe’s). I suggest a modest amount of chocolate chips in the recipe, but then I went ahead and topped them with another hefty handful before baking. Because chocolate is life.

Cutting board full of 1-Bowl Vegan Chocolate Muffins
Stack of gluten-free Chocolate Muffins for a healthy vegan snack

These muffins rise beautifully and then fall a bit when they’re cooling. But not to worry! That doesn’t mean they’re not perfectly fluffy, tender, and crumbly on the inside.

And I love how the top forms a bit of a crust while the inside remains super moist and chocolaty. Total swoon-fest. You’re gonna want, like, three of these with a glass of almond milk immediately. Trust me.

Close up shot of a gluten-free Vegan Chocolate Muffin

I hope you all LOVE these muffins! They’re:

Moist on the inside
Crumbly on the outside
Perfectly sweet
Easy to make
Naturally sweetened (!!)
& So delicious

These would make the perfect healthier treat to accompany a breakfast such as a scramble or a smoothie. They would also make a lovely afternoon snack or dessert.

If you’re not gluten-free, I’ve got you covered with my Fudgy Double Chocolate Chip Beet Muffins. And you can see more of my muffins here:
Vegan Blueberry Muffins for 2
Banana Almond Meal Muffins
Vegan Lemon Poppyseed Muffins
Peanut Butter & Jelly Muffins (GF)
Vegan Banana Crumb Muffins
Pumpkin Chocolate Chip Muffins
1-Bowl Pumpkin Muffins (GF)
Vegan Carrot Apple Muffins (GF)
1-Bowl Blackberry Cornmeal Muffins

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Half eaten delicious vegan chocolate muffin

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Servings 10 (muffins)

Course Breakfast, Dessert

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

  • 2 batches flax egg (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
  • 3/4 cup applesauce
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup melted coconut oil (or sub another neutral oil)
  • 1/4 cup unsweetened almond milk
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup gluten-free flour blend
  • 1/4 cup gluten-free oat flour (finely ground rolled oats)
  • 1/3 cup almond flour (or almond meal, though I haven’t tested it this way)
  • 1/3 cup dairy-free semisweet chocolate chips (plus more for topping)
  • Preheat oven to 375 degrees F (190 C) and line 9-10 muffins (amount as original recipe is written // adjust if altering batch size) with paper liners (I prefer these, as they don’t stick to the muffins).
  • Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.

  • Add applesauce, maple syrup, coconut sugar, baking soda, baking powder, and sea salt and whisk again. Then stir in the melted coconut oil and almond milk and whisk to combine.

  • Add cocoa powder, gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather scoopable.

  • Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins, filling all the way full (should be enough for 9-10 // amount as original recipe is written // adjust if altering batch size), and top with a few more chocolate chips (optional).

  • Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean and the edges appear dry. Let cool for 5 minutes in the pan. Then remove from tins and let cool on a cooling rack. Texture is best when cooled completely.

  • Will keep covered at room temperature for 3-4 days or in the freezer for up to 1 month.

Serving: 1 muffins Calories: 232 Carbohydrates: 31.4 g Protein: 3.7 g Fat: 11.7 g Saturated Fat: 7.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 249 mg Fiber: 3.5 g Sugar: 16 g

The Best Way to Get Corn Off the Cob
White Chocolate Caramel Cashew Clusters
Tác giả

Bình luận

Leave a Message

Registration isn't required.