Vegan Dark Chocolate Raspberry Mocha Muffins (GF): decadent, rich, dark chocolate vegan muffins packed with juicy, fresh raspberries, gooey chocolate chips & a coffee kick! Gluten-Free, Dairy-Free.
Did I tell you that there’s this super cute apple orchard just about 25 miles away from where we live? There’s so much to do there: hay rides, a corn maze, apple picking (of course), a huge pumpkin patch and… wait for it…
RASPBERRY PICKING!!
And since we’re smack dab in the middle of the fall raspberry picking season, I thought it’d be the perfect time to share one of my favorite dark chocolate raspberry recipes!
Vegan Dark Chocolate Raspberry Mocha Muffins
Whether you’re heading back from the farm, arms full of baskets and baskets of freshly-picked raspberries… or simply picked up a basket of raspberries from the grocery store, I’ve got sumthin’ spectacularly delicious for you… these dairy-free gluten free dark chocolate raspberry mocha muffins!
Gluten Free Vegan Dark Chocolate Muffins… with the Trifecta of YUM
What is the Trifecta of YUM you ask? Well, it’s a three-part combo of deliciousness that is unparalleled by anything else (except for, er, you know, the usual: PB + Coconut + Chocolate, or Pumpkin + Chocolate + Oatmeal, or… oh, you know what I mean!):
- Fresh Raspberries
- Decadent Dark Chocolate
- Mocha (aka chocolate and coffee)
How Do These Vegan Chocolate Raspberry Muffins Taste?
Like the best thing ever! Okay, maybe that was a tad vague. 😉 Think: your favorite velvety, deep dark chocolate bar + freshly-picked, juicy, ripe raspberries + the best cup of piping hot mocha coffee!
These vegan dark chocolate raspberry mocha muffins are the perfect combination of lightly sweet, lightly tart fruitiness plus sweet & dark chocolate, all delicately complemented by notes of mocha flavor.
How Do I Make These without Chocolate? Where Can I find Non-Chocolate Fruit Muffins Recipes?
I get this question all the time on my vegan chocolate muffins, chocolate breads and chocolate cookies recipes. If you want gluten free raspberry muffins without chocolate, try my Healthy Lemon Raspberry Muffins Recipe.
Here are my favorite vegan gluten free muffins recipes without chocolate & with tons of fruit:
- Easy Orange Muffins Recipe (Vegan, Gluten Free)
- Easy Vegan Gluten Free Pumpkin Muffins Recipe
- Healthy Lemon Poppy Seed Muffins Recipe
- Gluten Free Vegan Blueberry Applesauce Muffins
- Healthy Pumpkin Oatmeal Muffins (Vegan, GF)
What Tools & Ingredients Should I Use To Make These Vegan Chocolate Muffins?
Here are my favorites! (Click the links to see exactly what I used to make these gluten free chocolate raspberry muffins!)
- Flour Sifter – THE best flour sifter! I’ve got 3 of these (because there are always at least 3 different muffins being prepped at the same time) and they haven’t tarnished or stopped sifting flour beautifully after 100s of uses.
- Cupcake Muffin Holder
- Muffin Pan
- Coconut Cream
- Ice Cream Scoop – the easiest way to evenly distribute muffin batter. Seriously makes your muffin-making life way easier.
Are you ready to bake all the delicious vegan gluten chocolate muffins? Let’s bake it! Let me know what you think in the comments below. 🙂 In case I don’t say it enough… I’m truly so thankful that you’re here, enjoying these baking adventures with me! ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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My Favorite Gluten Free Vegan Muffins
By now, you probably already know what a muffin fiend I am! Think: domed-tops, perfect crumb, and mouthwatering muffin perfection. Here are my favorite GF + Vegan muffins…
- Easy Gluten Free Vegan Dark Chocolate Muffins
- Healthy Moist Vegan Zucchini Muffins w/ Chocolate Chips
- Easy Vegan Gluten Free Pumpkin Muffins
- Easy Healthy Blueberry Muffins Recipe
- Best Vegan Gluten Free Moist Chocolate Muffins Recipe
Vegan Dark Chocolate Raspberry Mocha Muffins (Gluten Free)
- Total Time: 45 minutes
- Yield: 9-12 muffins 1x
Description
Vegan Dark Chocolate Raspberry Mocha Muffins (GF): decadent, rich, dark chocolate vegan muffins packed with juicy, fresh raspberries, gooey chocolate chips & a coffee kick! Gluten-Free, Dairy-Free.
Ingredients
Dry Ingredients
- 1 ½ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup + 2 tablespoons strong coffee, cold or room temperature
- ½ cup non-dairy milk
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- 1 ¼ cups fresh raspberries, washed and dried
- ½ cup vegan chocolate chips
Optional Topping
- 2 tablespoons fresh raspberries, washed and dried
- 1 tablespoon vegan chocolate chips
Optional Chocolate Ganache Drizzle
- ¼ cup vegan chocolate chips
- 2 tablespoons coconut cream
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. Set aside.
- Add coffee 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: coffee, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in raspberries and chocolate chips. Optionally, dot the tops of each muffin with raspberries and chocolate chips.
- Pour batter evenly into prepared muffin pan—filling each cup about 3/4 of the way for a higher quantity of smaller muffins, and all the way to the top for a lower quantity of larger muffins with big, domed tops. Bake for 16-22 minutes. Mine took 20 minutes for larger muffins.
- Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and continue cooling on rack until completely cool, 1-3 hours. To make Chocolate Drizzle: Add Chocolate Ganache Drizzle ingredients to a small, microwave-safe bowl. Heat in 20-second increments until softened and smooth, stirring in between each increment. Spoon or pipe ganache over muffins. Enjoy!
Gluten Free Vegan Chocolate Muffins & More
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: Best the first day. Loosely cover muffins and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Or, freeze immediately after cooling for 1 month. Allow to thaw for 10-20 minutes before enjoying or heat in 10-second increments in the microwave until just warm.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert, Breakfast
- Method: Bake
- Cuisine: American
Keywords: gluten free chocolate muffins, vegan raspberry muffins
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Richa says
Can this recipe be made into a 6” double layered cake?
V says
Hi
Can I bake this into a cake ?
8 or 9 inch ?
Any changes required?
v says
Hi
Can i use frozen raspberries?
Demeter | Beaming Baker says
Hi there! Yep, that should be fine. Just know that frozen may affect the overall texture a bit. Happy baking!
v says
Hi
How many spoons of coffee powder should I use to yield the amount that is required for this recipe ?
Demeter | Beaming Baker says
Hi there! Since the amount can vary by brand, I recommend making 1 cup (8 oz) of coffee according to the instructions in the coffee powder you have and then measure out the amount needed for this recipe. Happy baking!
Cathy says
Oooo I’m in love with that chocolate raspberry combo. Drooling!!
Demeter | Beaming Baker says
It’s seriously such a tasty pairing!
Catalina says
I am drooling over these mocha muffins! They are exactly what I want for breakfast!
★★★★★
Demeter | Beaming Baker says
Yes! They are soo wonderful in the morning!
Taylor says
These are a dream! Love the chocolate and fresh raspberry combo!
Demeter | Beaming Baker says
Thanks Taylor! There’s something so decadent & perfectly balanced with this flavor combo! 🙂
jade manning says
I am lost for words, that is a first! These look incredible!
★★★★★
Demeter | Beaming Baker says
Aw, thanks, Jade! Hope you love them!
Evie says
Hi Demeter, is there anything I can replace the coffee with?
Demeter | Beaming Baker says
Hi Evie, for a dark chocolate muffin recipe without coffee, try this one instead: Easy Gluten Free Vegan Dark Chocolate Muffins. Enjoy!
annie says
I was just looking for something to do with all these raspberries I have! These sound divine!
★★★★★
Demeter | Beaming Baker says
Yay!!! Perfect timing! Happy baking, Annie. 🙂
Dorothy Reinhold says
Chocolate and raspberry are the perfect combo. That chocolate ganache puts this out of this world!
Demeter | Beaming Baker says
So true!! Thanks so much, Dorothy!
gaby says
Hi there,
Could regular gluten free flour be used rather than oat flour?
Cheers
Gaby
Demeter | Beaming Baker says
Hi Gaby, I think that might just work. I haven’t tried it myself, but I know of many readers who sub the oat flour in my recipes with GF all purpose flour. Let me know how it turns out! 🙂
Sara Welch says
What a perfectly sweet treat! Nothing better than chocolate and berries!
★★★★★
Demeter | Beaming Baker says
Thank you, Sara! Truly!
Jessica Formicola says
I just love chocolate and raspberry together! I can’t wait to try these delicious looking cupcakes!
★★★★★
Demeter | Beaming Baker says
They’re such a good combo!! Can’t wait to hear what you think! 🙂
Raia Todd says
Oh my goodness, I can’t believe how simple these are! What a glorious muffin!
★★★★★
Demeter | Beaming Baker says
Thank you!! Happy baking!
Marlynn | Urban Bliss Life says
Thank you for making these dairy-free and gluten-free! These are so decadent and an amazing afternoon snack to surprise the kids with after school.
★★★★★
Demeter | Beaming Baker says
You’re so welcome! I absolutely agree with you! Enjoy!
Jocelyn (Grandbaby Cakes) says
These look absolutely sensational! The berry combo with chocolate is fantastic.
★★★★★
Demeter | Beaming Baker says
Thanks Jocelyn! Berries & chocolate just being together, ya know? 😉
Mel says
Your muffins look dreamy! Just looking at them, you can definitely not tell they’re vegan. I bet they taste amazing too!
★★★★★
Demeter | Beaming Baker says
Thanks so much, Mel! You can’t tell at all! Hope you try & love it. 🙂