These are seriously the BEST Vegan Gluten-free Chocolate Muffins you will ever have! 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!
*This post was originally published on 12-6-2013 and has been updated with better instructions and information.
BEST VEGAN GLUTEN FREE CHOCOLATE MUFFINS
When I say these are the best vegan chocolate muffins, I’m not messing around. Many vegan, especially gluten-free baked goods, can have a very gummy and dense texture. But these are not only light and fluffy, they are SO moist without a drop of oil! They honestly make everybody who eats and makes them say, how in the world are these vegan and gluten-free and oil-free?
And you only need 8 ingredients (+ salt/water). I’m a sucker for double chocolate in any dessert, especially muffins. Like these Whole Wheat Vegan Chocolate Muffins and Vegan Chocolate Mug Cake.
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Superfine blanched almond flour: This is different than almond meal (which is just ground up almonds with the skins on). Blanched almond flour is almonds that do not have their skins, have been blanched, dried and then ground into a fine flour. This yields exceptional moisture to baked goods and makes them lighter and fluffier than just ground up almonds. It makes an excellent replacement for oil, which I’ve been using for years and years on this blog.
- Superfine oat flour: I love using the Bob’s Red Mill brand because it is fine and yields fluffiness and rise to the muffins. Homemade is fine if you can get it superfine like in a Vitamix. A food processor won’t get it that fine though and the muffins would end up more dense.
- Tapioca starch: This replaces the eggs. Tapioca has great binding qualities, as well as rise and moisture. If you cannot find this or don’t have it, cornstarch will work great here too. They will just be slightly drier and more fragile, but not a huge change since a small amount is used.
- Baking powder
- Pure maple syrup
- Unsweetened cocoa powder
- Vanilla extract
- Semi-sweet dairy-free chocolate chips
HOW TO MAKE VEGAN CHOCOLATE MUFFINS
Step 1: To a large bowl, add the almond flour, oat flour, starch, baking powder and salt. Whisk well.
Step 2: To the same bowl, add the water, syrup, vanilla extract and chocolate chips. Stir until well combined.
Step 3: Divide the batter into 12 muffin nonstick liners and bake at 350°F (177°C) for 20-22 minutes or until a toothpick basically comes out clean with a few crumbs on it.
GLUTEN-FREE AND OIL-FREE PERFECTION
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.
MORE VEGAN GLUTEN-FREE MUFFIN RECIPES
- Vegan Chocolate Zucchini Muffins
- Best Vegan Blueberry Muffins
- Chocolate Chip Muffins
- Bakery Style Cinnamon Streusel Muffins
- Vegan Gluten-free Sweet Potato Muffins
- Gluten-free Cinnamon Coffee Chocolate Chip Muffins
- Vegan Funfetti Cupcakes
- Vegan Pumpkin Muffins
- Vegan Orange Muffins
- Vegan Gluten-free Sweet Potato Chocolate Chip Muffins
*This post contains affiliate links, see my disclosure policy here.
Best Vegan Gluten-free 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.
- FLOURS: Superfine oat flour and superfine almond flour is what will yield the best, fluffiest results. I like to use store-bought Bob's Red Mill oat flour for my recipes because it is so fine and makes the for the best fluffiest texture. Almond flour brands I recommend are King Arthur flour, Wellbee's, Honeyville and Nature's Eats brands all work well.
- STARCH: If you do not have tapioca starch, cornstarch is the next best substitute to give the closest results. Use the same weight amount. Cornstarch makes things slightly drier than tapioca and a tiny bit more tender, but since a small amount is used and the muffins are so moist, it will work fine here.