These Gluten-Free Vegan Double Chocolate Muffins are tender, super chocolatey, and absolutely delicious. They are perfect for chocolate lovers! Thanks to Bob’s Red Mill for sponsoring this post.
Double chocolate muffins will always be one of the best kinds. When it’s a good one, you get breakfast that tastes like (and usually feels like) dessert. Back when I was still eating all the things, I loved the giant double chocolate muffins from Costco — the kind you get in the giant muffin combo pack.
They’re good cold, but even better if you pop them in the microwave for 20 seconds to warm it up and melt the chocolate just a bit. Swoooon.
These Double Chocolate Muffins have all the same delightful qualities as those decadent and delicious muffins — except this time, they’re gluten-free, vegan, refined sugar-free, and actually should double as breakfast.
These Double Chocolate Muffins are easy to make, too.
The ingredients come together quickly and easily in one bowl only – no need to mess around and make a big old mess of the kitchen for these. To start, you’ll whisk together your wet ingredients, which help make these muffins super soft and moist.
For the wet ingredients, we use unsweetened applesauce (which you can swap for pumpkin puree or mashed bananas, depending on what you have/prefer), almond milk, almond butter, coconut oil, and vanilla extract. We’ll also mix the coconut sugar into this mixture for sweetness.
I also love how versatile these ingredients can be based on what you have. Don’t have almond milk? Use whatever dairy-free milk you have. Not into almond butter? Any nut butter will do.
Once you’ve combined all of your wet ingredients, add the dry. The flours we use here are blanched almond flour and gluten-free oat flour, both from Bob’s Red Mill – my favorite brand for reliably gluten-free, HIGH-quality flours. The combination of the two makes a texture that’s soft and moist without being gummy or dense.
With the flours, we also stir in cacao powder for that dark chocolate flavor, flax meal, baking powder, baking soda, and salt. Once you’ve added them to the wet ingredients, stir in the chocolate chunks or chips and you’re ready to bake!
I like filling the muffin cups pretty full – these will rise a lot in the oven but don’t spread at all, so you get a nice, full double chocolate muffin.
These Double Chocolate Muffins are…
- Easy to make
- Gluten-free & vegan
- Made with coconut sugar
- Soft, tender, and moist
- Loaded with chocolate
- A simple healthy breakfast or snack
- Perfect for freezing
I hope you adore these as much as I do!! If you try them out, be sure to let me know by leaving a comment below, and if you share them on social media, be sure to tag me @bakeritablog and #bakerita – I LOVE seeing your creations!! xoxo
Loving these muffins? Try these recipes…
- Lemon Poppyseed Muffins (Gluten-Free & Vegan)
- Macadamia Nut Coconut Banana Muffins (Gluten-Free & Vegan)
- Chocolate Peanut Butter Banana Muffins (Gluten-Free & Refined Sugar-Free)
These Gluten-Free Vegan Double Chocolate Muffins are tender, super chocolatey, and absolutely delicious. They are perfect for chocolate lovers!
- ½ cup (120g) unsweetened applesauce, mashed banana, or pumpkin puree
- ½ cup coconut sugar
- ½ cup unsweetened almond milk or other dairy-free milk
- ¼ cup (64g) creamy almond butter or other nut or seed butter
- ¼ cup (50g) refined coconut oil, melted
- ½ teaspoon vanilla extract
- ½ cup (60g) Bob’s Red Mill gluten-free oat flour
- 1 cup (96g) Bob’s Red Mill blanched almond flour
- ⅓ cup cacao powder
- 2 tablespoons flax meal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup (3 ounces) chocolate chips or chunks, plus more to sprinkle on top, if desired
- Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
- Combine the applesauce, coconut sugar, almond milk, almond butter, coconut oil, and vanilla extract, stirring to combine. Warm slightly in the microwave if the coconut oil seizes up.
- Add oat flour, almond flour, cacao powder, flax meal, baking soda, baking powder, and salt. Stir until combined. Stir in the chocolate.
- Divide between the 12 muffin tins. Bake for 20 to 22 minutes, or until a toothpick comes out clean and the muffin springs back when pressed with a fingertip. Once done, let cool completely on a wire rack.
- Store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!
For a completely refined sugar-free muffin, make sure to use refined sugar free chocolate! My favorite refined sugar-free chocolate brands are Hu Kitchen and Santa Barbara Chocolate.
Keywords: muffins, gluten-free, vegan, refined sugar-free, healthy muffins