These gluten free vegan Double Chocolate Muffins are not only delicious and easy, but they are also healthy! With just a handful of ingredients, you get a wonderful gluten free breakfast treat that your whole family will enjoy!
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It is very rare that I come across a recipe that meets all of my allergy needs and comes out perfect without changing a thing.
This gluten free and vegan double chocolate muffins recipe did just that. I could not believe how easy these were to put together either!
A handful of ingredients and one bowl to put it all together is my kind of recipe!
I cannot tell you how many times I have been disappointed trying to bake allergy friendly treats.
Now that I have gotten the hang of baking gluten free and vegan, I know what kind of recipes to look for to have better success.
I also understand all the ingredients so much better to know if something has a good chance of working or if I need to make substitutions.
When I came across this recipe, I was a little skeptical that the main liquid ingredient was water. I don’t think I have any other baking recipe that uses just water.
Most of them require some kind of dairy free milk, but I wanted to give this recipe a chance. Anytime I can use healthier ingredients, like water instead of milk, I’m going to do it.
So I put the batter together in about 5-10 minutes (it was super simple!) and put the double chocolate muffins in the oven to bake.
Any time I make a new recipe that requires the food to rise, I tend to stalk my oven and look through the oven door every other minute to see how it’s doing. Does anyone else do that?
Since I was already skeptical of this recipe, I noticed myself looking through the oven door even more than normal.
Guys, these double chocolate muffins rise beautifully!! I couldn’t believe how pretty they looked! They honesty looked like something I would buy from a bakery.
Let’s not forget about how AMAZING they taste! They are soft and the texture is absolutely perfect (which is another very hard thing to do baking allergy friendly).
I have experimented since I first tried these a couple weeks ago and tried coconut milk instead of water, and a combo of brown rice flour and white rice flour instead of oat flour.
They turned out good but were a little more dense than the original recipe so I decided I wasn’t going to mess with perfection. So this recipe is from “The Vegan 8” and is perfect as is!
A big thank you goes out to the author of this recipe because these are amazing and will be my go to double chocolate muffins recipe for the rest of my life I’m sure.
Be sure to check out their blog for other awesome recipes like this one!
So let’s get baking!
HEALTHY VEGAN GLUTEN FREE DOUBLE CHOCOLATE MUFFINS:
- Flour blend: Almond flour, oat flour, arrowroot flour
- Cocoa powder: Cocoa powder makes these muffins super rich and chocolaty.
- Maple syrup: We are using maple syrup to add sweetness to our muffins and additional flavor. You may also use honey or agave if you prefer.
- Vegan chocolate chips: I use “Enjoy Life Vegan Dark Chocolate Chips”
- Baking powder
- Vanilla extract
HOW TO MAKE EASY GLUTEN FREE DOUBLE CHOCOLATE MUFFINS:
- Preheat the oven: to 350°F and grease a 12 cup muffin pan.
- Mix dry ingredients: In a large bowl, whisk together almond flour, oat flour, arrowroot flour, baking powder, cocoa powder, and salt.
- Add liquid ingredients: Make a well in the center of the mixture and add the water, maple syrup, and vanilla and whisk the liquid ingredients together carefully. Mix the liquid ingredients together with the dry ingredients and then gently fold in the chocolate chips.
- Fill the muffin tins: Pour the mixture into the muffin tins almost all the way to the top for each muffin.
- Bake: For 20 minutes.
- Cool: Allow the muffins to cool a bit before transferring them to a cooling rack to finish cooling all the way.
- Store: In an airtight container at room temperature. These muffins are usually good for about 4-5 days after baking.
That’s all there is to it!
I hope you enjoy these gluten free and vegan double chocolate muffins as much as I do!Print
- 1 1/2 cups superfine blanched almond flour
- 1 cup superfine gluten free oat flour*
- 3 tbsp arrowroot flour
- 2 tsp baking powder
- 1/4 cup + 2 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup water
- 1/2 cup pure maple syrup
- 2 1/4 tsp vanilla extract
- 3/4 cup vegan chocolate chips (I use “Enjoy Life Vegan Dark Chocolate Chips”)
- Preheat the oven to 350°F and grease a 12 cup muffin pan.
- In a large bowl, whisk together almond flour, oat flour, arrowroot flour, baking powder, cocoa powder, and salt.
- Make a well in the center of the mixture and add the water, maple syrup, and vanilla and whisk the liquid ingredients together carefully.
- Mix the liquid ingredients together with the dry ingredients and then gently fold in the chocolate chips.
- Pour the mixture into the muffin tins almost all the way to the top for each muffin.
- Bake for 20 minutes.*
- Allow the muffins to cool a bit before transferring them to a cooling rack to finish cooling all the way.
- Store in an airtight container at room temperature. These muffins are usually good for about 4-5 days after baking.
- *If I don’t have oat flour on hand, I will usually make my own by just blending rolled or quick cooking oats in the blender. Just make sure you blend until the oats are a superfine flour.
- *The muffins continue to cook a bit while they are cooling so be sure not to over cook.
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LOOKING FOR MORE GLUTEN FREE MUFFINS? CHECK OUT SOME OF MY FAVORITES BELOW!