These Gluten-Free Vegan Chocolate Muffins are:
- super chocolatey
- healthy enough for breakfast
- seriously satisfying!
I’ve been on a bit of a healthy make-ahead breakfast/snack kick recently (hello Blueberry Muffins and Blueberry Banana Bread) and these Gluten-Free Vegan Chocolate Muffins fall into just that category…they’re healthy enough for breakfast, but are indulgent enough for dessert.
These muffins are easy to make, requiring just one bowl and familiar ingredients. The recipe is also versatile, as you can use any type of milk, any type of oil and any type of liquid sweetener you like.
The ground almonds also add a nice amount of protein and fibre, and make them the perfect candidate for a filling breakfast or snack.
Whilst these muffins won’t be refined sugar free if you use normal chocolate chips, you can omit them or use a refined sugar free brand of dark chocolate.
Alternatively, you could substitute the chocolate chips with fresh or dried fruit, such as fresh berries, raisins, dried cherries etc.
Though nothing beats a chocolate muffin fresh out the oven, these muffins keep well covered in the fridge for up to a few days, and freeze well too, which makes them particularly convenient for a quick breakfast.
If you have just taken them out of the fridge of freezer, I’d recommend warming them up in an oven toaster if you have one.
For more vegan chocolate baking recipes, check out my:
- 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
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make these Gluten-Free Vegan Chocolate Muffins:
Gluten-Free Vegan Chocolate Muffins
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 230 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds* (almond meal)
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 3 tablespoons cocoa powder
- 50 g (1.8oz) dark chocolate chips or chunks** (ensure dairy-free if necessary)
- 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 8 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
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