Double Chocolate Muffins (Vegan + GF) are moist, chocolaty, and amazing! Just 1-bowl is required and super easy to make!
Jump to Recipe
About this recipe
Vegan Double Chocolate Muffins (GF) are tender and chocolaty! They’re delicious and perfect for any occasion! A must for chocolate lovers!!
They are made with brown rice flour as the main flour, and they take vegetable oil and milk, like almond or soy. The muffins also have brown sugar that gives them moisture. They take chocolate inside and on top to be chocolaty!!
These decadent muffins need just 1-bowl and are super easy to make. They also freeze very well.
If you are looking for easy vegan and gluten-free recipes, you must try these chocolate cookies.
Ingredients
The main ingredients of the recipe are:
- Main Flour: Brown rice flour, corn starch, and potato starch.
- Baking powder: leaving agent. Be sure is gluten-free and that it is not expired
- Salt: enhance flavors.
- Cocoa powder: unsweetened cocoa powder.
- Brown sugar: gives moisture to the muffins.
- Vanilla extract: add flavor.
- Vegetable milk: like almond or soy milk. I used almond milk in this recipe.
- Vegetable oil: I used sunflower oil. Coconut oil should work well too.
- Chocolate: dark chocolate for the muffin and to end it up. I used chocolate chunks but you can also use chocolate chips.
How to make 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 half of the chocolate, and leave the rest to end up with the muffins.
Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
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.
Five minutes before they are ready, add the rest of the chopped chocolate on top of the muffins
Variations
- Flour: the flour mix for this muffin is brown rice flour, corn starch, and potato starch. You can try with another flour such as almond flour. I think I would substitute brown rice flour for almond flour, but I haven’t tried it.
- Oil: sunflower oil can be replaced with coconut oil.
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 chocolate recipes
- Chocolate crinkle cookies
- Easy chocolate mango mousse
- Perfect chocolate mousse
- Easy chocolate cookies (vegan)
- Flourless chocolate orange cake
- Chocolate lava cake
Double Chocolate Muffins (Vegan + GF)
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup corn starch
- 1/4 cup potato starch
- 2 teaspoon baking powder
- 1/2 cup cocoa powder
- 3/4 cup packed 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 half of the chocolate, and leave the rest to end up the muffins.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- 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.
- Five minutes before they are ready, add the rest of the chopped chocolate on top of the muffins.
- Let cool before removing.
Leave a Reply