Double Chocolate Muffins (Vegan +GF)
These easy chocolate muffins are moist, chocolaty, and amazing! They’re gluten-free, vegan, and quick and easy to make. These chocolate treats are great for any occasion.
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About this GF and vegan chocolate recipe
These Chocolate Muffins are moist, tender, and chocolaty! A must for chocolate lovers! If you are looking for easy vegan and gluten-free recipes, you must try these easy chocolate cookies.
They are made with brown rice flour as the main flour, and they take vegetable oil and milk, such as almond or soy. Full of chocolate chips or chunks, they’re super chocolatey! These decadent muffins need just 1-bowl and are super easy to make. They also freeze very well.
Ingredients
The main ingredients of the recipe are:
- Flour: Brown rice flour, corn starch, and potato starch.
- Cocoa powder: unsweetened cocoa powder.
- Brown sugar: gives moisture to the muffins.
- Vegetable milk: like almond or soy milk.
- Vegetable oil: natural oil like sunflower or coconut.
- Chocolate: dark chocolate chips for the muffin.
How to make the best double chocolate muffins
Preheat the oven to 350°F (180°C). Line 10 muffin cups with liners or lightly grease them.
Whisk brown rice flour, corn starch, potato starch, cocoa powder, baking powder, salt, and brown sugar in a large bowl.
Add the milk and the oil and stir until just combined. Add 1/2 cup of chocolate chips.
Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible. Place remaining chocolate chips on the top of the muffins.
Bake for 25 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.
Variations
- Flour: Try a different mix of GF flour, like adding almond flour.
- Dried fruits: add chopped toasted walnuts, pecans, or almonds for crunchiness.
- Fruit twist: add berries like raspberries for a fresh version.
- Spices: feel free to play with spices like cinnamon or nutmeg.
Storing
Store the muffins in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Can I freeze muffins?
Yes, you can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F).
For more GF chocolate recipes
- Chocolate crinkle cookies
- Easy chocolate mango mousse
- Easy chocolate cookies (vegan)
- Flourless chocolate orange cake
- Chocolate lava cake
Easy Vegan Chocolate Muffins (Gluten-free)
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup corn starch
- 1/4 cup potato starch
- 2 teaspoons baking powder
- 1/2 cup cocoa powder
- 3/4 cup light brown sugar
- Pinch of salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup almond or soy milk
- 1 cup vegan chocolate chunks or chips
Instructions
- Preheat the oven to 350°F (180°C). Line 10 muffin cups with liners or lightly grease them.
- Whisk brown rice flour, corn starch, potato starch, cocoa powder, baking powder, salt, and brown sugar in a large bowl.
- Add the oil, vanilla extract, and vegetable milk and stir until just combined. Add 1/2 cup of chocolate chips and mix.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible. Place remaining chocolate chips on the top of the muffins.
- Bake for 25 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.
- Let cool before removing.