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

Easy Vegan Chocolate Muffins (Gluten-free)

Josefina Almond Yes
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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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Cakes
Cuisine International
Servings 10 muffins

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.

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.
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