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Gluten Free Chocolate Muffins: rich, deep dark vegan chocolate muffins with a beautiful rise. Dairy-Free.

Okay, so who’s excited for the new year? I mean, we could totally use a fresh start, amiright?? Are you already crossing ALL the new year’s resolutions off of your list (woah) or, like me, still letting a few percolate, while the others are pretty much lost causes?

A few years back, one of my new year’s resolutions was to share more tasty and secretly healthy muffins with you. And guess what? Today’s gluten free chocolate muffins fit the bill, like woah!

Today’s recipe not only qualifies as vegan chocolate muffins, but also as gluten free dairy free muffins. Yaaaaaas! These chocolate muffins are refined sugar-free, and made with whole ingredients. Plus, they’re downright tasty.

Are you ready to bake this? Let’s do it!

Gluten Free Chocolate Muffins: rich, deep dark vegan chocolate muffins with a beautiful rise. Dairy-Free. #GlutenFree #Vegan #Chocolate #Muffins | Recipe at BeamingBaker.com

How to Make Gluten Free Chocolate Muffins

Preheat

First things first, make sure to preheat your oven to 350°F. Then, drop a muffin liner into each cup of your 12-cup muffin pan. 

Sift the Dry Ingredients

Using a large bowl, sift together all of the dry ingredients: oat flour, cocoa powder, baking soda and salt. 

Heat

Because we’re working with coconut oil, we gotta make sure that we don’t expose it to anything cold—here’s looking at you, milk + water! So let’s heat our dairy-free milk and water together until just warm.

Whisk the Wet Ingredients

Now, let’s add the warm milk + water and the rest of the wet ingredients to a medium mixing bowl. Whisk it altogether until well incorporated. Congrats! You just made your gluten free chocolate muffin batter. So easy, right?

Pour Batter

Pour your vegan chocolate muffins batter into the muffin pan you prepared earlier. Fill each cup up about ¾ of the way for a higher quantity of smaller muffins, or all the way for a lower quantity of large muffins!  

Bake, Cool, and Enjoy!

Bake vegan chocolate muffins for about 30 minutes. Cool and enjoy the best gluten free chocolate muffins ever!

More Muffins We Love: Vegan Pumpkin MuffinsVegan Gluten Free Blueberry MuffinsGluten Free Banana Oat Muffins (Vegan)Best Ever Healthy Chocolate Chip Muffins

Storing and Freezing Vegan Chocolate Muffins

Room Temperature

After completely cooling your vegan chocolate muffins, place them into an airtight container and store them in a cool, dark environment. You can keep your vegan chocolate muffins for up to 1 week.

Freezer

These gluten free chocolate muffins freeze well. Just remember to cool your muffins completely, then tuck them into a freezer-friendly container. Keep dairy free muffins for 1-2 months. 

Testimonials

Jo says, I have tried so many healthy recipes from different blogs over the past 2-3 years (banana bread, vegan cheesecake, muffins of all sorts), but this recipe has got to be one of my best baking adventures. The muffins are moist, dark, fudgy, and delicious. I did use olive oil instead of coconut oil, and it still worked. Thank you, queen.”

Jaclyn says, “Delicious!!!!! Fluffy and a hint of sweet! These will be going in my muffin rotation!!”

Pashlee says, “My kids loved these! I swapped some of the cocoa powder for protein powder and used monk fruit instead of coconut sugar.”

Mel says, “I just baked these for the 2nd time and they are delicious! I’m looking for a coconut cream frosting to make for the top this time. Last time we just drizzled a bit of maple syrup on top–yummy! Thank you!!”

Jen says, Great recipe! Subbed out the oil for applesauce. Doubled the recipe & it made 20. Thank you for a quick & easy recipe.” 

An easy recipe for deep, dark vegan chocolate muffins made with gluten free, dairy free ingredients. 

Gluten Free Chocolate Muffins: rich, deep dark vegan chocolate muffins with a beautiful rise. Dairy-Free. #GlutenFree #Vegan #Chocolate #Muffins | Recipe at BeamingBaker.com

Great Tools for the Best Vegan Chocolate Muffins

  • Raw Cacao Powder – my favorite, nutritent-rich cacao powder. It works just like the traditional unsweetened cocoa powder you know, but it’s packed with nutrients. This raw cacao powder is so high-quality and boasts deep, rich chocolate flavor.
  • Unbleached Muffin Liners – my go-to muffin liners. These guys stick just the right amount to your muffins so they stay on while the muffins cool. Bonus? They’re unbleached!
  • Coconut Sugar – a staple in my gluten free vegan baking pantry. I use coconut sugar to keep the recipe refined sugar-free.

So whaddya say, wanna join me in new year’s reso-luting the fudge out of homemade vegan chocolate muffins this year? ๐Ÿ™‚ I’m so grateful to share in these joyful kitchen adventures with you and your loved ones. ‘Til the next one…

Sending you all my love and maybe even a dove, xo Demeter ❤️

☀ Click below to Pin

Gluten Free Chocolate Muffins: rich, deep dark vegan chocolate muffins with a beautiful rise. Dairy-Free. #GlutenFree #Vegan #Chocolate #Muffins | Recipe at BeamingBaker.com

📸 Did you make this gluten free vegan chocolate muffins recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Gluten Free Muffins & Vegan Muffins We Love

Gluten Free Chocolate Muffins: rich, deep dark vegan chocolate muffins with a beautiful rise. Dairy-Free. #GlutenFree #Vegan #Chocolate #Muffins | Recipe at BeamingBaker.com
4.86 from 35 votes
Servings: 9 -12 muffins

Gluten Free Vegan Dark Chocolate Muffins Recipe (Dairy Free)

Gluten Free Chocolate Muffins: rich, deep dark vegan chocolate muffins with a beautiful rise. Dairy-Free.
Prep: 25 minutes
Cook: 18 minutes
Total: 43 minutes
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Ingredients 

Dry Ingredients

Wet Ingredients

Instructions 

  • Preheat the oven to 350ยฐF. 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 panโ€”fill ยพ of the way for about 12 smaller muffins; fill all the way for 9-10 larger muffins with big, high tops.
  • 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.

Notes

*If using homemade oat flour, make sure toย sift the flour to remove coarse bits of oats that could create grainy, overly moist muffins without domed tops.
Storing Instructions: Store in an airtight container for up to 1 week.
Freezer Instructions: These chocolate muffins freeze well. Cool muffins completely, then store in a freezer-friendly container. Keep muffins for 1-2 months.
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About Beaming Baker

Photo of Demeter, author of the Beaming Baker blog.

Hi there!

I'm Demeter, it's nice to meet you! Here, you'll find easy recipes that are fun & approachable. I love cozy movies, a good mystery, and chocolate. Welcome!

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185 Comments

  1. Valerie | Valerie's Kitchen says:

    I consumed so much chocolate over the holidays and my body is still craving it! This looks like a far less guilty way to satisfy that craving.

    1. Demeter | Beaming Baker says:

      Haha. I feel ya, Valerie! Dark chocolate definitely helps to transition you out of the holidays! ๐Ÿ˜‰

  2. Dorothy at Shockingly Delicious says:

    I’ve been looking for a guilt free treat and here it is!

    1. Demeter | Beaming Baker says:

      Oh yes! Hope you enjoy!

  3. Jan says:

    Ohh these looks delicious!! Could I use another flour? Almond!! To make it Paleo?
    Thank you!!

    1. Demeter | Beaming Baker says:

      Hi Jan, thank you! Hmm…unfortunately, I wouldn’t recommend substituting that much oat flour. I’ll make a note to work on a paleo muffin recipe. Hugs!

  4. Jen says:

    Making these muffins just jumped to the top of my to do list!! New years resolutions can wait!

    1. Demeter | Beaming Baker says:

      That sounds like a tasty plan! Haha. ๐Ÿ˜‰

  5. Paula says:

    Chocolate muffins are my boys’ favorite! I’ll have to try these 2mrw!

    1. Demeter | Beaming Baker says:

      Awesome! Can’t wait to hear what you and your boys think! ๐Ÿ™‚

  6. Cliona Keane says:

    5 stars
    Look at these! You’d never know they were ‘free from’ and they look so full of flavour!

    1. Demeter | Beaming Baker says:

      Yay!! That’s my speciality, so I hope you enjoy!

  7. Sharon Glascoe says:

    Can’t get enough dark chocolate! These look so decadent and delicious.

    1. Demeter | Beaming Baker says:

      Right?! It’s one of my go-to’s!

  8. Kristen Chidsey says:

    5 stars
    Well, I am still letting some of my goals percolate too ๐Ÿ™‚ But these muffins sound and look fabulous and look forward to seeing more quick breads from you ๐Ÿ™‚

    1. Demeter | Beaming Baker says:

      Thinking good thoughts for you! ๐Ÿ™‚ I have plenty more to share, too! Happy baking.

  9. Helene says:

    This muffins look so tempting and mouth watering… thanks for the lovely recipe …
    Im free these days im gonna make this soon..

    1. Demeter | Beaming Baker says:

      Thanks Helene! Can’t wait to hear what you think. ๐Ÿ™‚

  10. Calleigh says:

    Look at these muffins! They look so tempting, and the pictures are gorgeous. Hence, they’re vegan, gluten-free – the ones that I’ve been craving for. Thanks for the recipe.

    1. Demeter | Beaming Baker says:

      Yeah!! Thanks Calleigh. ๐Ÿ™‚ Hope you enjoy!

      1. Mark says:

        what other kind of milk and oil can i used because i very much hate coconut oil in foods?

      2. Demeter | Beaming Baker says:

        Hi Mark, you can use pretty much any milk you’d like! Same goes for the oil–just note that the flavor of the oil might affect the flavor of the muffins. Enjoy!

      3. Mark says:

        thankk youu!!