Last updated - ; Published - By Rhian Williams 52 Comments
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TheseGluten-Free Vegan Chocolate Muffins aresuper chocolatey, rich and fudgy and make a greathealthier dessert or snack! They're seriously moist, easily customisable, refined sugar free and come together in one bowl.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place all the ingredients in aglass mixing bowl and mix it all together.
Tip: Make sure to use ameasuring jug to measure out the exact amount of plant-based milk!
- Divide the batter between muffin cases in a muffin/cupcake tin.
- Decorate withchocolate chips, if desired.
- Bake for20 minutes.
How long do these Chocolate Muffins keep for?
Though these Chocolate Muffins do taste best when fresh, they keep well covered in the fridge for up to a few days.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds.
- You can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you’re not gluten-free.
- You canomitthechocolate chips.
- For a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.
- You can add some fresh fruit to the batter, such as raspberries or cherries!
More vegan chocolate baking recipes
- Tahini Frosted Chocolate Cake
- Chocolate Hazelnut Truffle Cake
- Brooklyn Blackout Chocolate Cake
- Peanut Butter Chocolate Cake
- Chocolate Orange Cake
- Chocolate Cupcakes
- German Chocolate Cake
- Chocolate Mousse Cake
- Sweet Potato Chocolate Cake
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Chocolate Muffins
TheseGluten-Free Vegan Chocolate Muffins aresuper chocolatey, rich and fudgy and make a greathealthier dessert or snack!
4.26 from 50 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free chocolate muffins, gluten-free vegan muffins, vegan chocolate muffins
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 muffins
Calories: 241kcal
Author: Rhian Williams
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 250 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 12 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 50 g (½ cup) cocoa powder
- 50 g (1.8 oz) dark chocolate chips ** (ensure vegan/gluten-free if necessary)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Stir in the chocolate chips.
Transfer mixture between muffin cases in a muffin tin.
Bake in oven for around 20 minutes until risen and an inserted skewer comes out clean.
Best when fresh, but keeps well covered in the fridge for up to a few days.
Video
Notes
*You can alternatively usealmond flour.
**For a refined sugar free version, omit or use a refined sugar free dark chocolate.
Nutrition Facts
Gluten-Free Vegan Chocolate Muffins
Amount Per Serving
Calories 241Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 1mg0%
Sodium 57mg2%
Potassium 152mg4%
Carbohydrates 29g10%
Fiber 4g16%
Sugar 14g16%
Protein 5g10%
Calcium 106mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
Gaby
Hi, I am interested in making these but wondered what could be used as a substitute to make these nut free? So replacing the almond flour...I have a feeling the almond flour is what gives these muffins their texture so wondering whether a nut free version is even possible. Thank you!
Reply
Rhian Williams
Instead of almond flour you can use ground sunflower seeds, or a fifth of the amount coconut flour. I hope that helps!
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