I hope everybody had a wonderful Thanksgiving! I took a week off from blogging, but I'm back with a delicious recipe. If you missed my last post because you were so busy with the crazy holiday, then you will want to check it out. I made a Chocolate Gingersnap Pie and it was devoured.
OIL-FREE VEGAN MUFFINS
Now, onto these vegan, gluten-free, oil-free double chocolate muffins......can you see my daughter being hypnotized by the chocolate? Her face was a mess after finishing this muffin. Simple. Classic. Super chocolatey. There are a lot of amazing, interesting flavor combos out there in muffins. Sometimes, though, I just want the classic flavor of chocolate. Simple and quick to whip up, with just 8 purchase ingredients (+ salt & water). These are super duper chocolatey and amazingly moist.
MOIST GLUTEN-FREE MUFFINS
These are some of the most chocolatey, moist muffins ever. Getting the right ratios of ingredients used can make or break the perfect muffin. Too moist of a muffin can be wet and soggy, which is yuck. Not enough moisture will have you smacking the roof of your mouth and running for some water just to swallow it. Well, I'm pleased with how delicious these muffins are.
These are so good that I've made probably 12 batches already before even posting this recipe.
Have I sold you on these yet?? Ok, GOOD. Drop me some feedback below after you've stuffed your face with these Vegan Gluten-Free Double Chocolate Muffins! I'd love to hear about it. I'd also love to see your pic on Instagram with my hashtag #thevegan8, so I'll be sure to see it!
Check out the video to see these beauties in action and be sure to subscribe to my YOUTUBE channel for more videos coming!
The most rich, chocolatey, light and moist muffins ever. This is an incredibly easy and fun recipe to make with your kids. They are also gluten-free and oil-free making them healthier than most muffins.
1 cup (120 g) superfine oat flour (use GF if necessary)
3 tablespoons tapioca starch (22 g)
2 teaspoons aluminum-free baking powder
1/4 cup + 2 tablespoons (36 g) unsweetened cocoa powder
1/2 teaspoon sea salt
1 cup water
1/2 cup pure maple syrup (120 mL)
2 1/4 teaspoons vanilla extract
3/4 cup (180 g) semi-sweet vegan chocolate chips (Plus more for topping. If using the mini chips, use a heaping 1/2 cup instead since there will be more)
Note: As far as almond flour, it's crucial to use blanched almond flour because it is what makes the muffins so moist and light. Since I don't use oil, there is no sub for almond flour. Another flour will not work in it's place and keep these moist. I don't recommend Bob's Red Mill blanched almond flour for these. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. I highly recommend King Arthur Flour or Honeyville or if you are in Texas, use the HEB brand, it's perfect. Also, Krogers sells "Simple Truth" brand which is great too.
Preheat an oven to 350 degrees and line a 12 cup muffin pan with foil liners. I use stay-brite foil liners by Reynolds. These work the best and do not stick whatsoever. They will stick to paper liners.
To a large bowl, add the almond flour, oat flour, tapioca starch, baking powder, cocoa powder and salt and whisk very well until there is no lumps remaining.
Make a well in the center and add the water, syrup and vanilla and stir those gently before mixing in with the rest of the ingredients. Stir for a couple of minutes until it's very smooth. Stir in the chocolate chips. Divide the batter into 12 lined muffin cups, they will be filled basically to the top. Using a large ice cream scooper makes it easy and mess-free. Sprinkle more chocolate chips on top, if desired.
Bake for 20-22 minutes, or until the tops are slightly cracked and a toothpick comes out with a few moist crumbs on it. The toothpick will not come out clean. Since these contain starch, they will still cook a bit after coming out of the oven, so the toothpick should still have some sticky crumbs on it and then they are done. Mine are always perfect at 20 minutes. Let them cool for 10 minutes and then transfer to cool completely on a wire rack. They will fall apart if you try to eat them immediately....although I don't blame you for trying! For parties or presentation, I like to drizzle some melted chocolate on top as well. Store them in an airtight container or plastic wrap at room temperature and they will stay soft and moist.
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!