Why you’ll love these Gluten-Free Vegan Chocolate Muffins:
- they’re undetectably vegan and gluten-free
- they’re seriously moist
- they’re rich and fudgy
- they’re perfectly chocolatey
- they’re easily customisable
- they’re refined sugar free
- they’re made in one bowl
- they’re perfect for dessert, breakfast, brunch or a snack!
How to make these Gluten-Free Vegan Chocolate Muffins
Scroll down to the bottom of the post for the full recipe.- Place all the ingredients in a
glass mixing bowl and mix it all together.
measuring jug to measure out the exact amount of plant-based milk! 
- Divide the batter between muffin cases in a muffin/cupcake tin.
- Decorate with chocolate chips, if desired.
- Bake for 20 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 to this recipe:
- 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) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
- you can omit the chocolate 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
Gluten-Free Vegan Chocolate Muffins
These Gluten-Free Vegan Chocolate Muffins are super chocolatey, rich and fudgy and make a great healthier dessert or snack!
Print Pin RatePrep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 241kcal
Ingredients
- 60 g (1/4 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 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 powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 50 g (1/2 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
Notes
*You can alternatively use almond flour **For a refined sugar free version, omit or use a refined sugar free dark chocolate
almond flour **For a refined sugar free version, omit or use a refined sugar free dark chocolateNutrition Facts
Gluten-Free Vegan Chocolate Muffins
Amount Per Serving
Calories 241 Calories 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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Cari
Can I leave out the vinegar?
Rhian Williams
Sorry unfortunately the vinegar is essential to react with the alkali bicarbonate of soda (baking soda) to create a fluffy batter! However, you can replace it with 2 tablespoons lemon juice!
Bethany
Is almond meal and ground almonds the same as almond flour?
Rhian Williams
They can be used interchangeably in this recipe!
Mary
can I use only whole wheat flour to substitute both almond meal and GF flour blend ?
Thnx:)
Rhian Williams
You can replace the GF flour blend with whole wheat flour, but unfortunately the almond meal is quite crucial for texture! You can replace it with ground walnuts or sunflower seeds though.