Easy Vegan Chocolate Muffins (Gluten-free)
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.
Ingredients
- ½ cup brown rice flour
- ½ cup cornstarch
- ¼ cup potato starch
- 2 teaspoons baking powder
- ½ cup cocoa powder
- ¾ cup light brown sugar
- Pinch of salt
- ½ 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, cornstarch, 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.
Notes
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.