Vegan Gluten-free Double Chocolate Muffins made with almond flour and oat flour and are so rich, decadent and delicious! You would never know they are dairy-free and oil-free!
VEGAN GLUTEN-FREE DOUBLE CHOCOLATE MUFFINS
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.
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 for those who love chocolate big time.
GLUTEN-FREE AND OIL-FREE DOUBLE CHOCOLATE MUFFINS
Nailing both gluten-free and oil-free, as well as vegan, isn’t always an easy feat. 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. But these vegan double chocolate muffins are fluffy, light, moist and absolute perfection.
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.
Check out the video to see these beauties in action and be sure to subscribe to my YOUTUBE channel for more videos coming!
Other Vegan Muffins to try:
- Whole Wheat Chocolate Muffins
- Vegan Chocolate Zucchini Muffins
- Best Vegan Blueberry Muffins
- Chocolate Chip Muffins
- Bakery Style Cinnamon Streusel Muffins
Vegan Double Chocolate Muffins
- 1 1/2 cups (168g) superfine blanched almond flour
- 1 cup (128g) superfine oat flour
- 3 tablespoons (24g) tapioca starch
- 2 teaspoons aluminum-free baking powder
- 1/4 cup + 2 tablespoons (36g) unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1 cup water
- 1/2 cup (160g) pure maple syrup
- 2 1/4 teaspoons vanilla extract
- 3/4 cup (180g) semi-sweet dairy-free chocolate chips (Plus more for topping. If using the mini chips, use a heaping 1/2 cup instead since there will be more)
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
Preheat an oven to 350°F (177°C) 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.