These Gluten-Free Vegan Chocolate Muffins are super chocolatey, rich and fudgy and make a great healthier 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 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
- 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
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 #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Chocolate Muffins
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
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the 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.
Penny
We have tried and loved several of your gf + v muffins. My daughter wants a chocolate cake for her up coming birthday.
Can I make these chocolate muffins as a cake instead of muffins?
Rhian Williams
Thank you so much, so glad you like them! You can use my chocolate cake recipe, which is very similar to these muffins: https://www.rhiansrecipes.com/gluten-free-vegan-chocolate-sponge-layer-cake/
alfira Fisher
Hi, in the recipe it says 250ml of milk….however all the other recipes have 150ml. Plus it has 1 cup in brackets after it, so that should be 150 ml right? I really would like to make this recipe, so would appreciate your reply. Thank you in advance.
Rhian Williams
250ml is the right amount, and 250ml is 1 cup. Which recipes are you referring to that use 150ml?
Carrie
The GF flour blend….I cant get bobs red mill where I am…I have a choice of GF plain flour, or GF Self raising…which do you recommend of those 2 types please?
Rhian Williams
GF plain flour is fine! I recommend Dove’s Farm if you can get that.