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 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.
Nupur
Hello, Rhian!
How are you? I tried this chocolate muffin recipe today and the muffins turned out so well! So moist and delicious! Thank you for this. I wanted to ask if and how can I add eggs to this recipe. Could you please advise?
Rhian Williams
Hi, thank you so much! So glad you liked the recipe. If you want to add eggs, add 1 egg to the mixture and just add the milk a little bit at a time until the mixture becomes the same texture as the original muffin batter!
Angela
Hi Rhian
These look perfect for countering European Winter blues 🙂
Maple syrup is a little tricky to obtain where I live.
If I used unrefined/muscovado sugar instead of maple syrup, would the mixture be too dry?
Would I need to increase the almond milk?
What would you suggest?
Thank you for your lovely recipes.
Best wishes for 2020
Rhian Williams
Thank you so much and best wishes for 2020 to you too! Muscovado sugar should be ok in place of maple syrup - perhaps increase the almond milk a little bit but it should probably be ok as sugar makes baked goods very moist. If using sugar I would recommend being careful to not fill the muffin cases with too much batter as sugar will make the mixture rise a lot more!
Karla
Hi! Here in Costa Rica the al onda or any almond flour is pretty expensive. Can you substitud for any other plant flour or gluten free flour only?
Rhian Williams
Sorry unfortunately gluten-free flour only won't work, but you can replace it with ground walnuts or ground sunflower seeds!
Luiza Davey
Hi, can you make this in one large cake instead of muffins/cupcakes?
Rhian Williams
Yes! Just adjust cooking time accordingly!
Shweta
When you say walnuts instead of almond meal.... just directly grinding the walnuts or soak then and then grind them and dry the mixture to use it in this receipe.. also have you tried the walnut version?
Rhian Williams
Yes I've tried the walnut version, it works very well! Just grind up dry walnuts in a food processor until you get a fine powder and use that!