Name: Double Chocolate Muffins (Vegan + GF)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

Double Chocolate Muffins (Vegan + GF) are moist, chocolaty, and amazing! Just 1-bowl is required and super easy to make!

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Chocolate muffin on a white surface. More muffins in a white plate on the background.

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.

A half of a chocolate muffin viewed from the front on a white surface.

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.

Vegan double chocolate muffins ingredients in different plates seen from above.

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.

Glass bowl with a mix of flours and a spoon.

Glass bowl with a brown mixture and a rubber spatula.

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.

Chocolate muffins on a white surface. More muffins on a plate on the background.

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