Remember those Vegan Banana Nut Muffins I made recently? If not, you should make them. Like, STAT.
Well, as I was writing the post, I realized I had yet to make my second favorite flavor of muffin in gluten-free form. That had to change, obviously.
Spoiler alert: It totally worked and they’re totally delicious.
This is another 1-bowl recipe! It also requires simple ingredients you likely have on hand right now.
To keep them gluten-free, I used a mixture of gluten-free oat flour, almond flour, and my DIY Gluten-Free Flour Blend. This is my go-to blend in most baked goods for keeping them light, airy, and tender.
The chocolate flavor comes from cocoa powder and vegan dark chocolate chips (my favorites being Enjoy Life or Trader Joe’s). I suggest a modest amount of chocolate chips in the recipe, but then I went ahead and topped them with another hefty handful before baking. Because chocolate is life.
These muffins rise beautifully and then fall a bit when they’re cooling. But not to worry! That doesn’t mean they’re not perfectly fluffy, tender, and crumbly on the inside.
And I love how the top forms a bit of a crust while the inside remains super moist and chocolaty. Total swoon-fest. You’re gonna want, like, three of these with a glass of almond milk immediately. Trust me.
I hope you all LOVE these muffins! They’re:
Moist on the inside + crumbly on the outside
Easy to make
Naturally sweetened (!!)
& So delicious
If you’re not gluten-free, I’ve got you covered with my Fudgy Double Chocolate Chip Beet Muffins. And you can see more of my muffins here:
Vegan Blueberry Muffins for 2
Banana Almond Meal Muffins
Vegan Lemon Poppyseed Muffins
Peanut Butter & Jelly Muffins (GF)
Vegan Banana Crumb Muffins
Pumpkin Chocolate Chip Muffins
1-Bowl Pumpkin Muffins (GF)
Vegan Carrot Apple Muffins (GF)
1-Bowl Blackberry Cornmeal Muffins
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
- 2 flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water)
- 3/4 cup (185 g) applesauce
- 1/4 cup (60 ml) maple syrup
- 1/3 cup (63 g) coconut sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup (60 ml) melted coconut oil (or sub another neutral oil)
- 1/4 cup (60 ml) unsweetened almond milk
- 1/2 cup (48 g) unsweetened cocoa powder
- 3/4 cup (120 g) gluten-free flour blend
- 1/4 cup (22.5 g) gluten-free oat flour (finely ground rolled oats)
- 1/3 cup (37 g) almond flour (or almond meal, though I haven't tested it this way)
- 1/3 cup (75 g) dairy-free semisweet chocolate chips + more for topping
- Preheat oven to 375 degrees F (190 C) and line 9-10 muffins with paper liners (I prefer these, as they don’t stick to the muffins).
- Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
- Add applesauce, maple syrup, coconut sugar, baking soda, baking powder, and sea salt and whisk again. Then stir in the melted coconut oil and almond milk and whisk to combine.
- Add cocoa powder, gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather scoopable.
- Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins, filling all the way full (should be enough for 9-10), and top with a few more chocolate chips (optional).
- Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean and the edges appear dry. Let cool for 5 minutes in the pan. Then remove from tins and let cool on a cooling rack. Texture is best when cooled completely.
- Will keep covered at room temperature for 3-4 days or in the freezer for up to 1 month.
*Recipe adapted from my Fudgy Beet Double Chocolate Chip Muffins.