Gluten Free Moist Mint Dark Chocolate Chip Muffins (V, GF): an easy recipe for deliciously moist ‘n rich vegan dark chocolate mint muffins bursting with festive peppermint flavors & melty chocolate chips! Made with healthy ingredients. Vegan, Gluten-Free, Dairy-Free, Whole Grain.
Let me just say for the record: these gluten free moist mint dark chocolate chip muffins are my favorite chocolate muffins ever. Make that my favorite vegan gluten free muffins ever. Make that—oh you know where I’m going with this!
They’re moist, rich, decadent, bake up with THE most beautiful domed-top, completely ready to SA-TIS-FY your every chocolate craving… and did I mention MOIST? Just the right amount—not too wet, not too dry. Just right. Like the littlest bear’s porridge. Lol. I mean, just look at this! ↓
How did I come about this mint chocolate chip muffins recipe, you ask? Okay, you didn’t, but I’m just talking to myself here, work with me!! 😉 Well, almost twice a week, or every day, I think about my Easy Gluten Free Vegan Dark Chocolate Muffins. Not just because I’m weird, but also because these babies have been one of my most popular recipes since I shared them in January.
They literally make the Top 10-15 every day. Come on!! That’s even with No Bake Chocolate Peanut Butter Bars, Gluten Free Vegan Oatmeal Chocolate Chip Cookies and my Vegan Chocolate Cake Recipe in mind. Those recipes get crazy hits every day!
Anywho, I think about them often since I see them at the top of my analytics every day, but also, because of one thing in particular: a critique that always stuck with me… that they’re “dry in the mouth.” Now, I’ve had tons of readers say they were perfect in every way, Erik assures me that they’re his absolute fave, etc. He’s constantly asking me to make a batch—then I’ll give him a dirty look and he’ll go make them himself.
But, still!
There’s always room for improvement, right? 😉
So I went back to the drawing board. But I promised to only make the subtlest of changes, without taking away everything that’s amazing with the original vegan dark chocolate muffins.
Happily, since I shared those vegan dark chocolate muffins, I’ve tested, baked (okay, same thing! Hehe), gotten feedback, shared, etc. more and more muffin recipes that y’all could need. And I still get requests for even more gluten free muffin recipes! So… not more than you could need. 😉
I’ve shared a variety of muffins, from Vegan Gluten Free Pumpkin Muffins, Gluten Free Pumpkin Chocolate Chip Muffins, to Healthy Banana Blueberry Muffins, Gluten Free Banana Oat Muffins, Gluten Free Maple Pecan Pumpkin Muffins, Moist Gluten Free Chocolate Pumpkin Muffins, Orange Cardamom Muffins, Healthy Pumpkin Oatmeal Muffins… and more.
In all of that time, experience, and feedback-gathering, I learned one big thing: folks LOVE their moist muffins! So, I applied what I learned from those muffins to these chocolate peppermint muffins—keep ‘em just the right amount of dense and light, moist, substantive (no one wants a light-as-air muffin bc they feel like they’re not gettin’ their bang for their buck, so to speak), and with a beautiful domed top.
With these Gluten Free Moist Mint Dark Chocolate Chip Muffins, consider all of those boxes CHECKED. Done and done, folks! If all of this was too long to read, and you’re here for just the bulletpoints, you got it! These gluten free chocolate chip peppermint muffins are:
- moist, rich, and decadent
- perfectly fluffy, but also just the right amount of dense and satisfying
- with just the perfect amount of chocolate chips
- wonderfully allergy-friendly, vegan, gluten-free, dairy-free, and refined sugar-free
- just the best mint chocolate chip muffins recipe to enjoy this holiday season!
- seriously so good paired with Chewy Healthy Oatmeal Chocolate Chip Cookies and Salted Dark Chocolate Almond Clusters
- made with the simple, whole and healthy ingredients you know and love
- soon to be your favorite gluten free chocolate mint muffins
- perfect for Christmas & holiday gift-giving, along with Vegan Double Chocolate Chip Chewy Oatmeal Cookies, Best Moist Banana Chocolate Chip Bread, Healthy Gluten Free Cookie Dough Bars
- my new favorite way to think (daily) about vegan dark chocolate muffins. Lol
So are you ready to bake these deliciously healthy & moist chocolate mint muffins? Let’s do it! I’ll grab the peppermint extract, you grab the cocoa powder! I can’t wait to hear what you think of this recipe. It’s seriously such a joy to share in these sweet moments with you. Wishing you and your loved ones a wonderful holiday season! ‘Til next time…
Sending you all my love and maybe even a dove, xo Demeter ❤️
.︎ Click below to Pin .︎
. Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! .︎
Gluten Free Vegan Mint Chocolate Recipes & More!
If you enjoyed this Gluten Free Moist Mint Dark Chocolate Chip Muffins recipe, then you’ll just love these gluten free chocolate mint recipes:
- 5 Minute Easy Peppermint Fudge
- Dark Chocolate Almond Mint Homemade KIND Bar Recipe
- 4 Ingredient Peppermint Chocolate Crunch Bars
- Vegan Peppermint Mocha Frappuccino
- Easy Vegan Cinnamon Pecan Cookies
Gluten Free Moist Mint Dark Chocolate Chip Muffins (Vegan, GF, Dairy-Free)
- Yield: 9-12 muffins. 9 large muffins or 12 medium muffins 1x
Description
Gluten Free Moist Mint Dark Chocolate Chip Muffins (V, GF): an easy recipe for deliciously moist ‘n rich dark chocolate mint muffins bursting with festive peppermint flavors & melty chocolate chips! Made with healthy ingredients.
Ingredients
Dry Ingredients
- 1 ½ cups gluten free oat flour
- 1 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 ¾ teaspoons pure peppermint extract
- ½ teaspoon pure vanilla extract
Add-in Ingredients
- 1 cup vegan chocolate chips
Optional Topping
- 2 tablespoons vegan mini 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 extracts. 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 Easy Gluten Free Vegan Dark Chocolate Muffins.
Also try my 5 minute Easy Peppermint Fudge, my Moist & Fudgy Ganache Peppermint Brownies and my Vegan Gluten Free Chocolate Cupcakes.
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.
- Category: Muffins, Breakfast, 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.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Muffin Pan | Parchment Cupcake Liners | Peppermint Extract | Gluten Free Oat Flour | Unsweetened Cocoa Powder | Coconut Oil | Maple Syrup | Coconut Sugar | Cooling Rack | Ice Cream Scoop (for easier muffin batter handling/scooping) | Glass Mixing Bowls | Bellemain Stainless Steel 3 Cup Flour Sifter
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram
Vanessa says
Oh My Goodness Demeter!! This recipe is AMAZINGLY DELICIOUS!! I stumbled onto your site yesterday & couldn’t wait to try this recipe. I love trying new recipes & it’s not easy to find GF Vegan recipes for baked muffins that truly are light and fluffy as promised in the recipe. YOUR recipe is more than promised & is now one of my go-to treats for my family! Thank you so much for your expertise & creativeness in the kitchen! I will definitely be trying some of your other recipes in the near future.
I had to make a few changes (only because I had to use what I had on hand) so here is what I did. First I doubled the recipe because I have the large muffin tins & I will say it was the perfect amount for 12 large muffins! I didn’t have coconut sugar on hand so I substituted 1/2 c chopped dates + 1/4 c honey, I used unsweetened almond milk & I topped my muffins with a sprinkle of the mini chocolate chips instead of adding them to the batter. The muffins did take longer to bake but I contributed that to the larger muffin size. My muffins turned out with a beautiful texture, perfectly sweetened, nice and fluffy and absolutely delicious!! Thank you again for sharing your recipes with your viewers!
I cannot wait to try your Good Morning Breakfast Cookies & your Pumpkin Muffins.
★★★★★
Demeter | Beaming Baker says
Yay! 😊 I am seriously so happy to hear that you enjoyed these muffins, Vanessa. The texture is one of my all-time faves, and the taste is perfect any mint chocolate lovers. I’m honored to know that it’s a go-to for the fam now. 😊 I’m so happy that it worked out for you with the subs and changes for the muffin pan, and I can’t wait to hear what you try next!
Kim says
Should the batter be really wet before baking?
Demeter | Beaming Baker says
Hi Kim, yes! It should be similar to chocolate cake better—liquidy and just a bit thick.
Amanda says
Just made these without the mint, and they came out perfectly! Used pre-milled GF oat flour so the texture is super light. Decided to leave out the chocolate chips in the batter and just scatter a few on top, along with some sprinkles. Oh, and I used cacao instead of cocoa powder, and they worked great 🙂 Thank you for this recipe!
★★★★★
Demeter | Beaming Baker says
Woohoo! So happy to hear you enjoyed them Amanda! .
Upasana says
Hey! Any ideas what I can use instead of oat flour, rice flor maybe?
Demeter | Beaming Baker says
Hi Upasana! I’ve had some readers use rice flour, though I haven’t mused. Any GF all purpose flour blend will also work. Happy baking! 🙂
Cathy says
These look absolutely perfect!
Demeter | Beaming Baker says
Thanks Cathy! 🙂
Patti says
Hi! Can I use regular milk if I don’t need dairy free and I don’t have powdered? Would I use the same amount? Thanks!
Demeter | Beaming Baker says
Hi Patti! Yes, you’d use the same amount. Happy baking! 🙂
marci cohen says
i am allergic to oats. i subbed in a combo of almond flour/arrowroot and OMG…these are unbelievable. the texture is just like that of a regular muffin. i am already planning on making minis (maybe topped with crushed candy canes) for holiday snacks.
★★★★★
Demeter | Beaming Baker says
Hi Marci! That’s awesome! How much did you use of each? I’m sure other readers would love to know. Also, these muffins topped with candy canes sound AMAZING!!
marci says
i used 2 cups of almond flour & 1/2 cup of arrowroot. i hooe this helps!!
Michelle says
I just made these using almond flour and they were sunk down in that middle. I only used 1 1/2 cups…so now I’m guessing that it was the flour that was off. Thank you! Will try again
Demeter | Beaming Baker says
Hi Michelle! Unfortunately, I wouldn’t recommend using almond flour instead of oat flour in these muffins. Almond flour is much more moist & less absorbent than oat flour… so the amount of wet ingredients wouldn’t be balanced right. Try these with oat flour, you’ll love them! 🙂
Erin | Dinners,Dishes and Dessert says
These look so fun and tasty!
★★★★★
Demeter | Beaming Baker says
You got that right Erin!
Tammi says
Thank you for this delicious recipe. I used vanilla and almond extract since my daughter didn’t want mint and it was fine. They remind me of a very moist Hostess chocolate cake without the filling and icing. My husband, who doesn’t usually try sweets I can eat, ate two of these and loved them..
I am thankful to have found your site. Being gluten, dairy and egg free makes it difficult for this baker to make a sweet treat I can eat.
★★★★★
Demeter | Beaming Baker says
Woohoo! So happy to hear everyone enjoyed them! ☺️ Oh yes, I have been thinking about making v/gf Hostess cupcakes for quite a while now. . So happy had you found the site too Tammi!
Catalina says
These look like the perfect grab-and-go breakfast treat!
★★★★★
Demeter | Beaming Baker says
You got that right Catalina!
Abeer says
Oh man! This looks absolutely sinful! And I just might have a slight addiction to chocolate!
★★★★★
Demeter | Beaming Baker says
Haha they are seriously soo good! . I think you’ll really love these Abeer!
Krista says
These muffins look so good! Great breakfast or snack option!
★★★★★
Demeter | Beaming Baker says
Oh you know it Krista! .
Dorothy at Shockinglydelish says
Who can say no to a tasty muffin?! Bring on all of the chocolate!
Demeter | Beaming Baker says
Not me! . Hope you enjoy Dorothy!
Tina says
Lovely recipe. Cakes look so yummy! Could I replace the cocoa powder with cocao powder and would it be the same quantity as stated in the recipe?
★★★★★
Demeter | Beaming Baker says
Thanks Tina! I think that would work. 🙂 Let me know how they turn out! Same quantity.
Lisa Bynum says
These look delicious. Your pictures are so appealing I can almost taste them!
★★★★★
Demeter | Beaming Baker says
Aw thank you Lisa! .
Lisa | Garlic & Zest says
Chocolate and mint is my daughter’s favorite combination. What a terrific treat to make for the holidays… She’ll be thrilled.
★★★★★
Demeter | Beaming Baker says
Yay! . Your daughter has excellent taste. . Hope she loves them!
Veena Azmanov says
My kids to enjoy this Chocolate Chip Muffins. They look so tasty and yummy. Mint as a flavor is amazing and Gluten free, so healthy too.
★★★★★
Demeter | Beaming Baker says
So totally amazing! . Hope your kiddos enjoy them Veena!
Claudia Lamascolo says
these look moist and so chocolaty! I am a huge fan of mint and dark chocolate these sound decadently amazing!
★★★★★
Demeter | Beaming Baker says
Same here! . Such a wonderful flavor combo!
Ksenia @ At the Immigrant's Table says
As a gluten- and dairy-free baker, I am always looking for new recipes to add to my repertoire! These mint dark chocolate chip muffins will be a new favourite, I am sure.
★★★★★
Demeter | Beaming Baker says
Woohoo! I know you’re absolutely gonna love them Ksenia! .