Best Vegan Gluten Free Moist Chocolate Muffins (V, GF): this easy moist gluten free double chocolate muffins recipe is incredible! It’s the best vegan chocolate muffins recipe—egg free, healthy ingredients! Dairy-Free.
Moist Chocolate Muffins. My foe, my arch enemy!! For so long I’ve despised you!!! Okay, that’s enough dramatics for today.
But honestly, that itty bitty bit of sumthin’ sumthin’ missing from my old favorite chocolate muffin recipe, Easy Gluten Free Vegan Dark Chocolate Muffins, was one thing: perfect moist-ness.
The thing is, THE best chocolate muffins recipe needs several things: the perfect level of moistness (not so moist that it seems under-baked, but moist enough to brashly shirk that line), rich & dark chocolate flavor that’s bolder than a cup of bold coffee, and a gorgeous, high domed top (round and proud of it!), with just the right amount of vegan chocolate chips (packed, but not overpowering the cake).
Guess what? I had all of those things except moist in the bag. So I worked with my dark chocolate muffins recipe, my vegan chocolate cake + vegan chocolate cupcakes recipe, and took everything I learned from my Muffin Odyssey last year and made it happen.
Did someone say Best Vegan Gluten Free Moist Chocolate Muffins ever? I’m over here!! (I’m feeling way too sassy today!!) Welcome to my favorite super moist, super rich and incredibly easy double chocolate chip muffins. I know you’ll love them.
Without further ado, let’s go over your common questions & bake this!
How to Make Vegan Gluten Free Moist Chocolate Muffins
This vegan moist chocolate muffins recipe is pretty simple! Sift together all of the dry ingredients. Whisk together all the wet ingredients. Then, whisk together the wet and dry ingredients. Pour into muffin pan and bake! Allow to cool, then enjoy your favorite gluten free chocolate muffins. It’s easy, no-fuss and truly worth the medium amount of effort. 😉
Substitution Notes for this Easy Moist Chocolate Muffins Recipe
- GF oat flour – sub with gluten free all purpose flour, or make your own homemade oat flour with GF oats at home!
- Coconut oil – sub with melted vegan butter or flavorless oil
- Coconut sugar – sub with organic brown sugar or organic cane sugar
- Maple syrup – sub with liquid sweetener, such as brown rice syrup or honey
- Note: as always, I recommend following my recipe as closely as possible. The more subs you make, the less likely the results will be ideal. Good luck! 🙂
How to Store Gluten Free Double Chocolate Muffins Recipe
After allowing your vegan gluten free moist chocolate muffins to cool completely, store in a container at room temperature, out of direct sunlight or heat, for up to 1 week. Note: after moist chocolate muffins completely cool, they’re firmer, drier and ready to store. To enjoy as if they’re fresh-baked (like an hour ago!): heat in 10-second increments until just warm. SO good! They’ll become soft and moist again. 🙂 To freeze these gluten free chocolate muffins, see notes below.
Can I Freeze This Vegan Chocolate Chocolate Chip Muffins Recipe
Yes, you can freeze these vegan double chocolate muffins! After allowing the chocolate muffins to cool completely, place in a freezer-friendly container or bag. Store for one to two months in the freezer. To eat: allow muffins to thaw for about 30 minutes, or heat in the microwave in 10-second increments until just warm.
Are you ready to get your BEST moist chocolate muffins on? Let’s do this!! You grab the muffin liners, I’ll grab the rest! It truly makes my day to share these satisfying recipes with you and your loved ones. I can’t wait to hear what y’all think! ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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More Easy Vegan Gluten Free Chocolate Recipes (Egg Free, Dairy-Free)
- Gluten Free Vegan Dark Chocolate Muffins
- Gluten Free Vegan Brownies – dairy-free, egg-free
- Moist Banana Chocolate Chip Muffins .+ super moist = .
- Soft Baked Chocolate Donuts Recipe
- Best Moist Banana Chocolate Chip Bread ❤️Moist Banana Bread Lover’s delight!
Best Vegan Gluten Free Moist Chocolate Muffins Recipe – Easy Double Chocolate Chip Muffins!
- Yield: 9-12 muffins. 9 large muffins or 12 medium muffins 1x
Description
Best Vegan Gluten Free Moist Chocolate Muffins (V,GF): this easy moist gluten free double chocolate muffins recipe is incredible! It’s the best vegan chocolate muffins recipe—egg free, healthy ingredients! Refined Sugar-Free, Dairy-Free.
Ingredients
Dry Ingredients
- 2 cups gluten free oat flour – if using homemade, make sure it’s very finely ground—not coarse
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup + 2 tablespoons water
- ½ cup + 2 tablespoons non-dairy milk
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 ½ teaspoons pure vanilla extract
Add-in Ingredients
- 1 cup vegan chocolate chips
Optional Topping
- 2 tablespoons vegan chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
- Pour batter evenly into prepared muffin pan—filling each cup about 3/4 of the way for a greater quantity of smaller muffins, or all the way to the top for a smaller quantity of big, domed-top muffins. Bake for 16-24 minutes (on the higher end for larger muffins). Mine took 24 minutes for larger muffins. Insert a toothpick to test for doneness—it should come out mostly dry, with a few muffin bits on it.
- Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from muffin pan and continue cooling on rack until completely cool, 1-3 hours. Enjoy! Storing instructions below.
Adapted from my Dark Chocolate Muffins.
You’ll love my Vegan Gluten Free Chocolate Cupcakes, my ah-mazing Vegan Chocolate Chip Cookies and my reader-fave Vegan Chocolate Cake!
Notes
– Storage notes: Store in an airtight container for up to 1 week.
– Freezing instructions: store in a freezer-friendly, airtight container for 1-2 months. Allow to thaw at room temperature for 15-30 minutes before enjoying. Or, heat in the microwave in 10-second increments until warm.
– Serving suggestion: after muffins completely cool, they’re firmer, drier and ready to store. To enjoy as if they’re fresh-baked (like an hour ago!): heat in 10-second increments until just warm. SO good! They’ll become soft and moist again. 🙂
- Category: Muffins, Breakfast, Dessert, Vegan, Gluten-Free, Dairy-Free, Healthy, Refined Sugar-Free
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Tools to Make This Best Moist Chocolate Muffins Recipe
Click the links below to check out my favorite tools & ingredients used to make this recipe.
- Vegan Chocolate Chips – allergy-friendly vegan chocolate chips!
- Flour Sifter – the best flour sifter ever. I’ve tried many, but this one is excellent, easy to clean and super durable.
- Ice Cream Scoop – an absolute baker’s essential–great for ice cream, but also great for muffin making. Wonderful for uniform scooping and greater control over muffin batter distribution.
- Parchment Muffin Cup Liners – my go-to muffin liners!
- Homemade Oat Flour – my favorite easy recipe! All you need is GF rolled oats.
- Gluten-Free Oat Flour – sometimes it’s easier just to buy it! 😉
- Coconut Oil – a great flavor and quantity to have on hand
- Coconut Sugar – my go-to coconut sugar! An absolute healthy vegan gluten free baking essential
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
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Alejandra says
Hi, do you think this could this be made into a cake instead of cupcakes? Thanks!
Demeter | Beaming Baker says
Hi Alejandra! If you’re looking for chocolate cake, then I would recommend trying this recipe: Vegan Gluten Free Chocolate Cake. Happy baking! 😊
Lifia says
Hi,
This cake looks scrumptious. Can wait to try it! Question is, I don’t have coconut oil in hand, can I use butter instead? If yes, how many tablespoons? I only have gluten free all purpose baking flour, would it work?
Demeter | Beaming Baker says
Hi Lifia, thank you! Yes, you can sub the coconut oil with melted butter. Just use the same amount— 3 tablespoons. 🙂 GF all purpose flour: that *might* work. In testing, I noticed that every brand of GF AP flour works differently, so you may have great results, you might have gummy or overly moist results. So proceed with caution. Good luck! 🙂 Let me know how it turns out if you try. 😉
Pam says
If I want to o it the cocoa powder but keep the chocolate chips, would I just add an additional 1/2 cup of oat flour? I thought about trying 1/2 cup chocolate chips on the easy blueberry muffins and leaving out the blueberries but it is probably easier to just leave out the cocoa on this recipe and sub with oat flour if that works..
Can I ask if there is a reason for half water and half almond milk?
Demeter | Beaming Baker says
Hi Pam, I think you’d actually have an easier time subbing the blueberries in my easy blueberry muffins than removing the cocoa powder in this recipe. I recommend trying that out first. 😉 Enjoy!
Kimberly says
Absolutely perfect! I’ve been wanting to make this recipe for a while and finally did it last week. I used unsweetened almond milk and replaced the water with brewed coffee. Because I’m not watching calories, I used sucanat in place of coconut sugar and maple syrup (increasing liquid in recipe by 1/4 cup). Texture-perfect; sweetness level-perfect. Loaded with chocolate chips (even without adding to the tops). My recipe made 17 regular size muffins.
★★★★★
Demeter | Beaming Baker says
YES!!! I’m so glad the wait was worth it! 🙂 I loved hearing about the adjustments you made, Kimberly! I know other readers will find it so helpful. Enjoy!
Zina says
Hi Demeter!
These look so good! Is it possible to substitute cacao powder for cocoa powder? I’ve read that cacao powder absorbs more liquid than cocoa, so I just want to make sure I don’t mess up the recipe.
Demeter | Beaming Baker says
Hi Zina, thanks so much! 🙂 You know what? I’ve swapped raw cacao powder for cocoa powder in a few different recipes without any trouble. However, as with all baking, we know to proceed with caution when making swaps because we know to expect the unexpected. Lol. Feel free to try it out and do let me know how it turns out! Good luck. .
Janice Hoffmann says
I tried this recipe with half gluten-free flour and half regular flour and they turned out really good!
Demeter | Beaming Baker says
That’s so fantastic to hear Janice! .
Sharon says
Made these tonight and was not disappointed! The only thing I really changed was using applesauce in place of the coconut oil. I’m a huge chocoholic and these really hit the spot! Can’t wait to try your other recipes!
★★★★★
Demeter | Beaming Baker says
That’s so wonderful to hear, Sharon! 🙂 I’m so glad that they worked for you. Us chocoholics have got to stick together. 😉 Can’t wait to see what you try next!
Carol @ The Urban Tropic blog says
OMG, Beaming Baker Demeter, these are just divine!
So so easy and incredibly delicious. Finding a gluten AND egg free sweet treat is manna from heaven. Thank you so much for this beautiful recipe. Keep them coming!
★★★★★
Demeter | Beaming Baker says
Hehe, thanks so much, Carol! What kind words. 🙂 It’s so wonderful to hear how much you enjoyed my recipe. Happy baking!
Stella says
Absolutely loved these! Such a wonderful chocolate flavor, and they came our gorgeous! They were a huge hit with the grandkids, too. 🙂 Thanks for sharing this lovely recipe!
★★★★★
Demeter | Beaming Baker says
Oh that’s so wonderful to hear Stella! . Nothing like sharing a homemade treat with family. So glad you all enjoyed them!
Tori says
My batter was actually super thick like I could shape it, but left as it was and they still cooked through and we’re great!
★★★★★
Demeter | Beaming Baker says
Hi Tori! Not sure what happened there, but I’m so happy it all worked out. . Happy baking!
Sarah says
A few things happened when I tried this (unexpectedly, that is), but I’m not entirely mad about it either! I did make some changes because I was feeling a little creative and experimental hahah, and I was in the mood to do so. I omitted the water and used only soy milk for the liquids, I added one flax egg, and subbed out the coconut sugar with an erythritol/monk fruit blend. I added in 85% dark chocolate, chopped. The results? It didn’t rise very much, which could be due to my subs but also because I used dutch processed cocoa, which I believe can have issues with rising if the acid levels aren’t quite balanced. However, I ended up pretty much with 12 round brownies! Very delicious and healthy option for brownies (I haven’t had any good GF/V brownies as of yet). I’ll keep making these with my “mistakes” again! Tastes great when warmed up slightly in the microwave and with a glass of cold soy milk!
★★★★★
Demeter | Beaming Baker says
Haha that’s part of the fun of baking, right? .
Sherry says
These look great! How much can I decrease the cocoa powder without it messing up the structure? I can’t have much chocolate, but I’ve really been wanting some brownies lately. This looked like a good middle ground. 🙂
Demeter | Beaming Baker says
Hi Sherry! Thanks! Have you tried carob powder? You might be able to swap half the cocoa powder for carob powder. If not, try swapping a few tablespoons of cocoa with more oat flour. Experiment & see what works best for you. Happy baking! 🙂
Cristina says
Hi! Can I use another flour instead of oats? Like rice? It’s not easy to find gluten free oats where I live. Thank you so much they look amazing and can’t wait to try them.
Demeter | Beaming Baker says
Hi Cristina! I’m not sure about rice flour, since I haven’t tried it. I believe it absorbs wet ingredients at a diff ratio than oat flour (so it probably won’t work). How about gluten free all purpose flour? Or try making your own GF oat flour from GF rolled oats. Learn how to make homemade oat flour here. Good luck!