vegan chocolate muffins

Vegan chocolate muffins | New Year's Eve recipe (Gluten free, Vegan, Refined sugar free)

flour

Cocoa powder

Baking powder

Baking soda - ¼ tsp

Salt

Chocolate chips

Coconut milk / plant based milk

Coconut oil

Vanilla extract - 1 tsp

In a bowl add all dry ingredients, 1/2 cup chickpea flour, 1/4 cup oat flour, 1/4 cup cocoa powder, 3 Tbsp palm jaggery powder, 1 tsp baking powder, 1/4 tsp baking soda, a pinch salt and mix well.

In another bowl add all wet ingredients - 1/2 cup coconut milk, 1/2 cup mashed banana, 3 Tbsp coconut oil, 1 tsp vanilla extract and combine well.

Now mix all dry and wet ingredients. Fold in 2 Tbsp chocolate chips and mix well. Line a muffin tray with muffin cups and spoon the batter in cups and bake in a preheated oven at 180 degree Celsius for 20 to 25 mins. 

When done, allow it to cool and serve and enjoy!

These are seriously the BEST Vegan Gluten-free Chocolate Muffins you will ever have! Made with almond flour and oat flour and are so rich, decadent and delicious! You would never know they are dairy-free and oil-free!

Best Vegan Gluten-free Chocolate Muffins

(168 grams) superfine blanched almond flour

(128 grams) superfine oat flour

(24 grams) tapioca starch

aluminum-free baking powder

+ 2 tablespoons (36 grams) unsweetened cocoa powder

sea salt

water

(160 grams) pure maple syrup

vanilla extract

(180 grams) semi-sweet dairy-free chocolate chips

Always use a scale

scale.

Preheat an oven to 350°F (177°C) and line a 12 cup muffin pan with foil liners. I use stay-brite foil liners by Reynolds. These work the best and do not stick whatsoever. They will stick to paper liners.

To a large bowl, add the almond flour, oat flour, tapioca starch, baking powder, cocoa powder and salt and whisk very well until there is no lumps remaining.

Make a well in the center and add the water, syrup and vanilla and stir those gently before mixing in with the rest of the ingredients. Stir for a couple of minutes until it's very smooth. Stir in the chocolate chips. Divide the batter into 12 lined muffin cups, they will be filled basically to the top. Using a large ice cream scooper makes it easy and mess-free. Sprinkle more chocolate chips on top, if desired.

Bake for 20-22 minutes, or until the tops are slightly cracked and a toothpick comes out with a few moist crumbs on it. The toothpick will not come out clean. Since these contain starch, they will still cook a bit after coming out of the oven, so the toothpick should still have some sticky crumbs on it and then they are done. Mine are always perfect at 20 minutes. Let them cool for 10 minutes and then transfer to cool completely on a wire rack. They will fall apart if you try to eat them immediately....although I don't blame you for trying! For parties or presentation, I like to drizzle some melted chocolate on top as well. Store them in an airtight container or plastic wrap at room temperature and they will stay soft and moist.

These Chocolate Banana Muffins are fluffy, tender, and made with only 10 plant-based ingredients! Vegan, Gluten-Free, &amp; Refined-Sugar Free.

Chocolate Banana Muffins 

(200 grams) quick-cooking

(45 g) cacao powder (or cocoa)

baking powder

baking soda

over-ripe bananas

(65 g) nut

(65 g) coconut sugar (or brown)

(120 ml) dairy-free milk

apple cider vinegar (or white vinegar)

chocolate

Preheat the oven to 350F and grease or line a 12-muffin baking tin.

Add the oat flour, cacao powder, baking powder, baking soda, and salt to a large bowl. Whisk well, until fully incorporated and no clumps of cacao powder remain.

Mash the bananas in a medium-sized bowl, then add in the nut butter, sugar, milk, vanilla, and vinegar. Mix well, until a uniform mixture forms, then pour into the bowl of dry ingredients. Stir everything together &#8211; the batter should be relatively thick.

Use a scant 1/2 cup to fill each muffin tin 3/4 of the way up. Sprinkle with chocolate chips if desired, then place the muffins in the middle rack of the oven. Bake for 22 to 25 minutes, until the tops have risen and are slightly firm to the touch.

Remove the muffins from the oven and let sit in the tin for 5 minutes, then carefully use a butter knife to transfer them to a baking rack and let them cool completely. Serve as desired; store leftovers in an airtight container at room temperature for up to 5 days, or store in the freezer for up to two months.

https://content.jwplatform.com/videos/mTpeA7Se.mp4

These Chocolate Banana Muffins are fluffy, tender, and made with only 10 plant-based ingredients! Vegan, Gluten-Free, & Refined-Sugar Free.

Vegan Chocolate Banana Muffins

Vegan Chocolate Muffins are easy to make in one bowl and are full of chocolatey goodness! They are incredibly moist, rich and loaded with melty chocolate chips.

Vegan Chocolate Muffins

soy milk

apple cider vinegar

all purpose flour

cocoa powder

sugar

salt

cornstarch

canola oil

vegan chocolate chips

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. 

Combine the soy milk and apple cider vinegar in a glass measuring cup or small bowl and set aside to curdle. This is your vegan buttermilk.

In a large bowl, whisk together all the dry ingredients: flour, cocoa powder, granulated sugar, baking powder, salt and cornstarch. If the cocoa powder is really clumpy, sift it in.

Pour the vegan buttermilk, oil and vanilla into the dry ingredients bowl. Stir with a spatula gently, being careful not to over mix. Over mixing muffin batter makes them hard instead of soft.

Fold in most of the chocolate chips, saving about 1/4 cup for the tops.

Fill muffin cups nearly to the top and sprinkle a few more chocolate chips on the tops.

Bake for 26-28 minutes, until a toothpick inserted in the middle comes out mostly clean. Be careful not to over bake, or the muffins will become dense and dry.

Let them cool for 5 minutes in the pan, then transfer to a cooling rack.

Enjoy! Store leftover muffins in an airtight container at room temperature for about 3 days. They also freeze perfectly.

Hi Nora, these tasted delicious and are wonderfully easy :) However, the mouthfeel was a bit 'sticky' even when they were cooked. I don't mean that they were underdone - they were perfectly cooked - it was just that they sort of stuck to the insides of our mouths. Is this coming from the cornstarch? What role does that play in this recipe and if we left it out, would that perhaps address this? Thanks - you are my go-to for vegan food which is always simple, not fussy, and awesome.

Lovely easy recipe! I didn't have choc chips, reduced the sugar to 3/4 cup and used cacoa powder. I also added 1/2 of active sourdough starter....(reducing down the flour and milk by 1/4 each). Next time I'll play with reducing the baking powder....the rise was impressive!! Ooo and add some coffee! Thanks for the inspo!

Confirmed, delicious! At the first I was worried because the batter seemed too liquid-y…but they turned out great! Great recipe!

Great recipe! I made mini muffins and baked for 12 minutes @ 350 deg F and they turned out perfectly. The first batch at 400 deg F turned out a little overbaked and the chocolate chips started to burn on top, so that's why I lowered the temp to 350 and it was perfect. Highly recommend.

Super delicious,  I left them 26 minutes the top was crispy and the border a little over baked. I didn't mind because it's something chocolate lol. I'm thinking trying at 375 degrees. The batter was very good and yes some left so I had to eat it out of the bowl!! Happiness 💖 plus I used white chocolate chips to make a different look 🎉 thanks Nora I'm always so impressed with all your delicious recipes XOXO

I have made these muffins twice now and both times they turned out great; my whole family loved them. I reduced the sugar slightly to 170g and didn't do quite as many chocolate chips, but found they were definitely sweet- and chocolatey- enough! The only thing was the bake time - even at a lower temp (180 C, or 360 F), the muffins were done after only 23-25 minutes.
Apart from that, love the recipe!

Subbed applesauce for oil and the muffins came out so cakey and decadent.

Yummy! I used only a half cup of sugar and subbed half cup of AP flour with spelt, and these are tasty! Super easy and with a lovely chocolate flavor. I used a mini muffin pan and had enough left over for 2.5 regular sized muffins.

Delicious, kid-friendly recipe that is both indulgent and full of fiber.

Hidden Veggie Muffins

banana

plant-based yogurt

carrots (grated)

zucchini

spinach

tbsp oil

plant-based milk (unsweetened)

tsp vanilla extract

maple syrup

all-purpose flour

2½ tsp baking powder

chocolate chips (vegan)

Preheat the oven to 350F and prepare a muffin tin with liners or spray oil. 

In a blender, combine the wet ingredients, including the banana, yogurt, carrots, zucchini, spinach, oil, plant-based milk, vanilla and maple syrup until smooth. 

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Top 5 vegan chocolate muffins recipes from across the web

The most viewed vegan chocolate muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan chocolate muffins | New Year'...

Best Vegan Gluten-free Chocolate Mu...

Chocolate Banana Muffins

Vegan Chocolate Muffins

Hidden Veggie Muffins

The most viewed vegan chocolate muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine