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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! #Chocolate #Vegan #GlutenFree #Muffins #Healthy | Recipe at BeamingBaker.com

Best Vegan Gluten Free Moist Chocolate Muffins Recipe – Easy Double Chocolate Chip Muffins!


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.


Scale

Ingredients

Dry Ingredients

  • 2 cups gluten free oat flourif 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

Optional Topping


Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  2. In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.
  3. 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.
  4. In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
  6. 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.
  7. 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
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