Dark chocolate flavor in a gluten free chocolate muffin with no refined sugars! With no eggs, and no dairy, these muffins are free of the top 8 allergens and are a total treat!!
These gluten free chocolate muffins are low enough in sugar that they make a great healthy snack, but they are so delicious, they could be passed off as a chocolate cupcake- only 6 grams of sugar per large muffin, or about 30 calories from sugar (I did not include the sugar from the applesauce). My paleo chocolate zucchini muffins are one of our favorites too!
My kids AND husband would 100% agree with this statement…everyone who has tasted these gems loves them, and I bet you will too!
Moist and delicious, these muffins are not be missed!
Can I use eggs in this recipe?
If eggs are tolerated, you can sub 1/2 cup of applesauce for two eggs.
You want to keep some of the applesauce for the lovely, moist crumb!
I love to make these muffins all the bowl of my food processor for ease and quick clean up!
I throw ALL the dry ingredients into the bowl first, then whir to blend.
However, you can use whole rolled oats in place of the flour, then whir it all until a fine crumb is achieved (just like in my gluten free pumpkin muffins).
Once that is achieved, continue by throwing in ALL the wet ingredients and pulse to mix.
Finally, I pulse in any mix-ins I choose!
Additional gluten free muffins to try:
- my gluten free chocolate chip banana muffins are loaded with good for you ingredients! Vegan too!
- These gluten free cranberry orange muffins are one of my favorites.
- My daughter and her friends ask my to make my gluten free lemon poppy seed muffins ALL the time!
- These gluten free raisin bran muffins are right up my alley!
Vegan Gluten Free Chocolate Muffins Recipe:
If you try these tempting but wholesome muffins, please come back and leave a comment below!
Double Chocolate Muffins - Gluten Free | Egg Free | Dairy Free
- 1 cup water or any milk
- 1 cup applesauce may use part pumpkin if you like!
- 3 tablespoons chia meal or flax meal
- 1 cup palm sugar or other granulated sugar
- 1/4 cup coconut oil or other oil or butter
- 1 2/3 cup gluten free oat flour make your own by whirring gf rolled oats in a coffee grinder or high powered blender I have also replaced 2/3 cup with other medium weight flours like sorghum and brown rice successfully. I bet teff would be awesome in these!
- 1/2 cup cocoa powder I like Dagoba
- 1 tablespoon baking powder
- 1 teaspoon sea salt
Add in options:
- 1/2 cup chocolate chips or diced fresh strawberries, raspberries, or dried cranberries.
Preheat oven to 350 degrees.
In a large liquid measuring cup or bowl, whisk the wet ingredients though the coconut oil together.
Set it aside about a minute to let the chia gel.
Sprinkle the dry ingredients right on top, in order. Using a whisk to lightly mix the dry ingredients a bit before fully incorporating the wet.
Fold in the add in of choice.
Pour batter into a greased muffin tin and bake about 15-20 minutes until the tops are just set. It is important not to over-bake gluten free goods!
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