Gluten-Free Chocolate Muffins

Gluten-free chocolate muffins are rich, decadent, and indulgent! Bursting with cocoa and studded with vegan chocolate chips, they make the perfect breakfast companion or mid-day snack. Warm one up and enjoy its moist, fluffy interior, or pair it with your favorite vegan spread.

Why you'll love this recipe

• Allergen-friendly: Gluten-free chocolate muffins are perfect for those with gluten sensitivities or anyone looking for an allergy-friendly snack.
• Easy to make: Even if you’re a baking newbie, this recipe is foolproof! Plus, it’s ready in less than an hour.
• Wholesome ingredients: Packed with fiber from the oats and healthy fats from flaxseed and coconut oil, these gluten-free chocolate muffins are nutritious and delicious.

Decadent gluten-free chocolate muffins

Lately, my family has been on a total muffin kick! I’ve been baking batches of vegan blueberry muffins, vegan chocolate chip muffins, vegan strawberry muffins, and even vegan savory muffins.

I wanted to add a double chocolate option to my repertoire, so I decided to whip up these gluten-free chocolate muffins! With a tender, moist crumb and bursts of chocolate chips in every bite, they perfectly blend health with indulgence.

I love to serve them fresh out of the oven with a dab of vegan butter or a drizzle of almond or peanut butter. Enjoy them as a wholesome breakfast, afternoon snack, or healthy dessert!

Are muffins vegan?

Normally, muffins are not a vegan-friendly snack due to the dairy and egg products found in them. However, making a vegan option is easy! Here’s how I did it in this recipe:

• Eggs: I used ground flaxseed combined with water as a vegan substitute for eggs, ensuring the muffins bind together and retain a moist texture.
• Dairy: I replaced ingredients like milk and butter with dairy-free options like oat milk and coconut oil for an equally tender and delicious vegan treat.

Ingredients & Substitutions

• Rolled oats: Once blended, rolled oats provide a wholesome, gluten-free base in place of all-purpose flour. If you have oat flour, you can substitute the rolled oats with this to skip a step.
• Baking powder: Gives the muffins their rise. Make sure to double-check that you have baking powder, not baking soda.
• Cocoa powder: I use Dutch-processed cocoa to infuse the muffins with a deep chocolate flavor. You can replace it with cacao powder for a raw variant, but keep in mind that the flavor will vary.
• Oat milk: Adds creaminess and a tender texture. Almond, coconut, cashew, or soy milk can also be used if you don’t have oat milk on hand.
• Maple syrup: Used as a natural sweetener in the muffins. Agave, coconut nectar, or brown rice syrup also work as alternatives if you prefer.
• Coconut oil: Provides moisture and structure. You can replace coconut oil with an equivalent amount of vegan butter if you’d like.
• Vanilla extract: Enhances the flavor of these gluten-free chocolate muffins. Make sure to use pure vanilla extract over artificial vanilla for the best results.
• Flaxseed: Acts as a vegan egg replacement, binding the muffin batter and adding moisture. Applesauce will also work. Use ¼ cup for every flax “egg.”
• Vegan chocolate chips: For that extra chocolatey punch! Use any vegan-friendly chocolate chips or dark chocolate chips that don’t contain milk ingredients.
• Apple cider vinegar: Helps make the muffins fluffy and tender. Regular white vinegar, lemon juice, or white wine vinegar will all work as well.

How to make gluten-free chocolate muffins

• Step 1: To make the flax egg, mix warm water and ground flaxseed. Let it sit and watch the magic happen. The flax mixture should thicken after about 15 minutes.

• Step 2: Add the rest of the wet ingredients to your flax egg, then mix it until it is well combined.

• Step 3: Convert the rolled oats into oat flour with a quick blitz in your blender. Freshly-made oat flour gives a better texture, so use it if can!

• Step 4: Combine all the dry ingredients in a separate mixing bowl.

• Step 5: Gradually merge the dry ingredients into the wet mix, stirring as you go.

• Step 6: Fold in the chocolate chips, and don’t forget the apple cider vinegar.

• Step 7: Fill up silicone muffin molds or paper cup-lined muffin tins and bake your gluten-free chocolate muffins at 350F until fluffy.

Storage & Reheating

For any leftover gluten-free chocolate muffins, keep the following storage instructions in mind:

• Fridge: You can store your muffins in an airtight container for up to 3 days.
• Freezer: Gluten-free chocolate muffins can be frozen for up to a month. Keep them in an airtight container or freezer-safe bag with parchment paper in between.
• Reheating: To warm your muffins, heat them in a microwave for 20-30 seconds.

Variations

• Crunch: Add cacao nibs, chopped walnuts, or pecans for an extra crunchy texture.
• Berry: Fold in fresh raspberries or blueberries for a berry-forward flavor.
• Sugar: Before baking, sprinkle the muffin tops with raw sugar for a crunch.
• Streusel: Make a quick streusel topping with oat flour, coconut oil or vegan butter, and cane sugar before baking the muffins.

Top tips

• Wait on the flax egg: Ensure your flax egg has the right gel-like consistency. This is achieved by letting it sit for the full 15 minutes.
• Check your batter: Your batter should be thick but pourable. Use the photos in this post as a guide.
• Use quality chocolate: Opt for high-quality vegan chocolate chips for the richest flavor.
• Don’t overmix: Gently fold the ingredients to keep the muffins light and airy. Overmixing will result in dense muffins.
• Let them cool: Let your gluten-free chocolate muffins cool before digging in. This will prevent the muffins from falling apart.

FAQ

More sweet recipes

If you enjoyed this gluten-free chocolate muffins recipe, check out my collection of other vegan treats like these:

• Vegan Flan: Rich, creamy, and indulgent flan made plant-based!
• Flaxseed Pudding: A quick, healthy, and satisfying breakfast.
• Vegan Mascarpone: Made from cashews, coconut cream, and vegan Greek yogurt.
• Vegan Crème Brûlée: A crunchy, creamy, and ultra-satisfying dessert.