Easy Gluten Free Vegan Dark Chocolate Muffins (V, GF): super rich and satisfyingly moist dark chocolate muffins perfect for breakfast or a quick snack! Vegan, Gluten Free, Dairy-Free.
Happy New Year!! How’s the new year working out for you so far? Are you already crossing ALL the new year’s resolutions off your list (woah) or, like me, still letting a few percolate, while the others are pretty much lost causes?
Okay, fine, some of them are added to my official list, with tons shining brightly from how optimistic I am about accomplishing them. Ahem.
Can you feel me beaming?
Here’s one, as we speak! May I present to you: Easy Gluten Free Vegan Dark Chocolate Muffins. Quick, anyone totally feel like eating dark chocolate in January counts as being super healthy? Like, if we jack up that cocoa powder content and proudly wear our 70% cocoa chocolate bars on our chests (on a chocolate bar vest???), then we have made it on our new year’s health resolutions?
I do. 🙂
That’s why we’re gonna kick this month, nay, this year, off with a dark chocolate YEAH! Funny thing is, I totally created this recipe on a fluke. At this point, baking has taught me that pretty much everything in life comes down to 3 things: flukes, true grit (the trait, not the movie–okay, a little the movie), random generator life sequences, and hard work.
Wait a minute, that was 4 things wasn’t it? Okay, one of those 4 (well, 5 now, shoot…) things should’ve been that when your 2nd grade math teacher told you that math is going to be important for the rest of your life and that you should really be paying attention instead of dozing off in the warm afternoon sun/cozy nook that you’ve been assigned to sit in, that she was right. Dang it!
Wait, what was I saying?
Right! So these Easy Gluten Free Vegan Dark Chocolate Muffins were totally a fluke. I was in the middle of rigorous, yes rigorous, vegan gluten free chocolate cupcakes trials, and I had just had my a…ngel cake served to me through the trials for how to make homemade chocolate frosting.
I knew that the clock was already ticking since I’d taken almost 2 years on the blog to share my first official BB-friendly cupcake recipe. But I had to make sure it was absolutely right: moist, delicate, but still rich and dense enough to be a real cake (and not a fluffy thing that couldn’t hold a hearty amount of frosting).
So I played around with the flour ratio. Not enough flour and the cupcakes were overly moist, like gross moist. Too much flour and the cupcakes were extra dry and crumbly.
I was in the middle of goodness knows how many trials when I came upon a ratio that was so ridiculously good, but just not right for cupcakes. Alright, tell me if you agree with this: cupcake tops should be somewhat flat and muffin tops should be as round and domed as can be. Thoughts?
My reasoning is that the frosting needs the cupcake top to be flat for structural integrity. Yep, structural integrity. Erik used to mention this all the time when we first started dating and I’d just roll my eyes and say, “Stop being so pretentious.” Then… I started using that gosh darn phrase!! Turns out I think about structural integrity a lot. Like a lot, a lot.
Especially when it comes to baked goods.
Goodness. I promise I did not know I had this much to say about cupcakes and structural integrity. Anywho, the fluke trial turned into the mostly beautifully domed-topped muffins I’d ever seen. That top, guys: you know what I mean. If you’ve been gluten free baking for awhile now: that top is elusive as all get out. Most of the time, even with my fan-favorite gluten free banana nut muffins, you have to simulate it with a trusty ice cream scoop. But this time: this time, we’re doing it FOR REAL.
Are you pleased? 🙂 I hope you are, because these Easy Gluten Free Vegan Dark Chocolate Muffins are one of my absolute favorites. And trust me, I have some BIG plans for them. While you eagerly await (a girl can hope, can’t she?), let me tell you all about these deliciously vegan chocolate muffins. Also, let me suggest another favorite breakfast treat for those of you who care more for cookies in the morning (yeah, I said it!): try my easy vegan peanut butter banana breakfast cookies. So. Good.
These Easy Gluten Free Vegan Dark Chocolate Muffins are:
- super rich, super dark and so satisfying
- vegan, gluten-free, dairy-free
- amazing, baking up with a beautiful domed-top
- moist, fluffy, but not too fluffy, and satisfying
- wonderfully refined sugar free
- just the gluten free chocolate muffin you’ve been looking for
- proof that tasty flourless chocolate muffins are easier than you think
- ready to be your go-to gluten free breakfast recipe
- waiting to potentially set you off on a delightfully intellectual journey (I.e. friendly argument) with your loved one over the meaning and use of the term “structural integrity.”)
So whaddya say, wanna join me in new year’s reso-luting the fudge out of homemade muffins this year? I’ll grab my 10-lb bag of gluten free oat flour, you grab the cocoa powder. Let’s do this! I’m so excited to kick off the new year with you, baking, no-baking and creating all of the tasty treats we can all feel good about. I’m so grateful that you’re here, kitchen experimenting and adventuring with me. 🙂 I can’t wait to hear what you think of this recipe. In the meantime, tell me:
What’s your favorite breakfast food?
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀︎ Click below to Pin ☀︎
If you enjoyed these moist and fluffy Easy Gluten Free Vegan Dark Chocolate Muffins, then you’ll just love these delicious healthy breakfast recipes:
☀︎ More Gluten Free Vegan Breakfast Recipes ☀︎
- Gluten Free Chocolate Chip Oatmeal Banana Breakfast Bars
- Good Morning Breakfast Cookies
- No Bake Peanut Butter Oatmeal Cookies
- Peanut Butter Chocolate Chip Oatmeal Breakfast Bars
- Double Chocolate Banana Muffins
- 1 ½ cups gluten free oat flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 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 extract. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour batter evenly into prepared muffin pan—filling each cup about ¾ of the way. Bake for 16-20 minutes. Mine took 18 minutes.
- 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.
- Storage notes: Store in an airtight container for up to 1 week.
- Nutrition info: is an estimate based on 12 total muffins.
- More Chocolate Baked Goods (all V, GF): double chocolate banana muffins, chocolate chocolate chip oatmeal cookies, chocolate banana nut bread.
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Here are a few items I used in today’s recipe. 🙂
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