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.
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!
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 Muffins | Vegan Gluten Free Blueberry Muffins | Gluten 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.
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? 🙂 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 ☀
📸 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
- Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
- Easy Vegan Gluten Free Pumpkin Muffins Recipe
- Paleo Gluten Free Chocolate Muffins (Grain Free)
- Vegan Healthy Banana Blueberry Muffins
- Gluten Free Banana Muffins
- 25+ Absolute BEST Vegan Muffins
- Chocolate Orange Muffins (Vegan)
- …and Chocolate Espresso Martini, just for fun
Gluten Free Vegan Dark Chocolate Muffins Recipe (Dairy Free)
- Total Time: 43 minutes
- Yield: 9-12 muffins 1x
- Diet: Vegan
Description
Gluten Free Chocolate Muffins: rich, deep dark vegan chocolate muffins with a beautiful rise. Dairy-Free.
Ingredients
Dry Ingredients
- 1 ½ cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)*
- 1 cup unsweetened cocoa powder (not dutch processed)
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 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
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 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—fill ¾ 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.
More Gluten Free Vegan Muffins
Notes
*If using homemade oat flour, make sure to 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.
- Prep Time: 25 mins
- Cook Time: 18 mins
- Category: Dessert, Breakfast, Snacks
- Method: Bake
- Cuisine: American
© 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.
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
I have to say it: I LOVE these muffins! So moist and fluffy, and I really love the amazing dark chocolate flavor. Definitely going to be making these again soon! 🙂
Woohoo!!! I’m seriously so happy to hear that, Elaine! Before sharing this, I was like, are these too dark? Haha. Thanks for taking the time to stop by and leave me your feedback. Happy baking. 🙂
Pleaaaase feed me all the guilt free chocolate deliciousness. These look absolutely INCREDIBLE! Definitely need to try!
Wish I could send you some of these!! I have SO much chocolate deliciousness here. Haha. Enjoy!
These look fantastic. Have saved on Instagram to make soon!
Could I substitute the coconut sugar for another sugar? Also the coconut oil for another oil? Trying to use what I’ve akready got in my cupboards!
Cheers!
Hi Gina, so cool that you came here from Instagram!:) You could probably use any number of sugars–I haven’t tried them all, so I can’t 100% guarantee the results. As for the oil, you could use olive oil if you don’t mind the taste! Or, melted vegan butter. Can’t wait to hear how they turn out!
I love the texture of these muffins! And I also love the idea that they are vegan!
They’re so delicious! Thanks Catalina! 🙂
There’s nothing I love more than a warm, gooey chocolate muffin in the morning. These look absolutely delicious, Demeter! 🙂
It’s just the right way to start the morning! 😉 Thanks so much, Marsha!
These muffins look so rich and fudgy! BRB… running to the kitchen RN to make these!
Thanks Laurel! Be sure to let me know what you think! 🙂
My kiddos will love these muffins! They look so fluffy and delicious!
Yes they will! Can’t wait to hear what y’all think. 🙂
What is the nutritional information for the chocolate muffins? They look delicious!
Hi Laura, I just calculated the nutrition info for you! 🙂 Enjoy!
Since these are super healthy I can have 3 right?
YES. 😉
These look so perfect, Demeter! I don’t know how you do it… GF + vegan baking is still such a hit or miss for me, but you pull it off so beautifully. I’d honestly never believe that they were so healthy!
Aw, thanks Amanda! So happy to see ya here. 🙂 GURL, GFV baking is… something else. Haha. That’s the nicest way I can phrase it. I just try my best to not fail at it. Lol. Hope you get to try these and love ’em!
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.
Haha. I feel ya, Valerie! Dark chocolate definitely helps to transition you out of the holidays! 😉
I’ve been looking for a guilt free treat and here it is!
Oh yes! Hope you enjoy!
Ohh these looks delicious!! Could I use another flour? Almond!! To make it Paleo?
Thank you!!
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!
Making these muffins just jumped to the top of my to do list!! New years resolutions can wait!
That sounds like a tasty plan! Haha. 😉
Chocolate muffins are my boys’ favorite! I’ll have to try these 2mrw!
Awesome! Can’t wait to hear what you and your boys think! 🙂
Look at these! You’d never know they were ‘free from’ and they look so full of flavour!
Yay!! That’s my speciality, so I hope you enjoy!
Can’t get enough dark chocolate! These look so decadent and delicious.
Right?! It’s one of my go-to’s!
Well, I am still letting some of my goals percolate too 🙂 But these muffins sound and look fabulous and look forward to seeing more quick breads from you 🙂
Thinking good thoughts for you! 🙂 I have plenty more to share, too! Happy baking.
This muffins look so tempting and mouth watering… thanks for the lovely recipe …
Im free these days im gonna make this soon..
Thanks Helene! Can’t wait to hear what you think. 🙂
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.
Yeah!! Thanks Calleigh. 🙂 Hope you enjoy!
what other kind of milk and oil can i used because i very much hate coconut oil in foods?
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!
thankk youu!!