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.
- 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
- Sweet Potato Chocolate 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!
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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
Nutrition 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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Aimee Peña
Are the muffin cases necessary?🤔 I’m completely new to vegan GF cooking and baking so please forgive my ignorance. 🤪
Rhian Williams
Haha no worries! You can make them without the muffin cases yes – just make sure your muffin tin is well-greased!
Patreesha Poole
What could I substitute the apple cider vinegar with? Or could I omit it; I have an intolerance to yeast which means avoiding vinegar? Any suggestions gratefully received.
Many thanks
Rhian Williams
You can replace the vinegar with lemon juice!
Ken Ng
Can I use apple sauce to replace coconut/vegetable oil for this chocolate miffin?
Rhian Williams
Yes – I’d just use a few tablespoons of apple sauce though!
Julia
These look great can I check 12 tablespoons of maple syrup? Thanks
Rhian Williams
Yes! You can use a bit less if you prefer though.
Priyanka Apte
Hi Rhian. I tried these yesterday and they came out great! Thank you so much. I’m going to try your orange muffins next.
Rhian Williams
Thank you so much, so happy to hear that!