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!
*This post was originally published on 12-6-2013 and has been updated with better instructions and information.
BEST VEGAN GLUTEN FREE CHOCOLATE MUFFINS
When I say these are the best vegan chocolate muffins, I’m not messing around. Many vegan, especially gluten-free baked goods, can have a very gummy and dense texture. But these are not only light and fluffy, they are SO moist without a drop of oil! They honestly make everybody who eats and makes them say, how in the world are these vegan and gluten-free and oil-free?
And you only need 8 ingredients (+ salt/water). I’m a sucker for double chocolate in any dessert, especially muffins. Like these Whole Wheat Vegan Chocolate Muffins and Vegan Chocolate Mug Cake.
INGREDIENTS NEEDED
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Superfine blanched almond flour: This is different than almond meal (which is just ground up almonds with the skins on). Blanched almond flour is almonds that do not have their skins, have been blanched, dried and then ground into a fine flour. This yields exceptional moisture to baked goods and makes them lighter and fluffier than just ground up almonds. It makes an excellent replacement for oil, which I’ve been using for years and years on this blog.
- Superfine oat flour: I love using the Bob’s Red Mill brand because it is fine and yields fluffiness and rise to the muffins. Homemade is fine if you can get it superfine like in a Vitamix. A food processor won’t get it that fine though and the muffins would end up more dense.
- Tapioca starch: This replaces the eggs. Tapioca has great binding qualities, as well as rise and moisture. If you cannot find this or don’t have it, cornstarch will work great here too. They will just be slightly drier and more fragile, but not a huge change since a small amount is used.
- Baking powder
- Pure maple syrup
- Unsweetened cocoa powder
- Vanilla extract
- Semi-sweet dairy-free chocolate chips
HOW TO MAKE VEGAN CHOCOLATE MUFFINS
Step 1: To a large bowl, add the almond flour, oat flour, starch, baking powder and salt. Whisk well.
Step 2: To the same bowl, add the water, syrup, vanilla extract and chocolate chips. Stir until well combined.
Step 3: Divide the batter into 12 muffin nonstick liners and bake at 350°F (177°C) for 20-22 minutes or until a toothpick basically comes out clean with a few crumbs on it.
GLUTEN-FREE AND OIL-FREE PERFECTION
Nailing both gluten-free and oil-free, as well as vegan, isn’t always an easy feat. Getting the right ratios of ingredients used can make or break the perfect muffin. Too moist of a muffin can be wet and soggy, which is yuck. Not enough moisture will have you smacking the roof of your mouth and running for some water just to swallow it. But these vegan double chocolate muffins are fluffy, light, moist and absolute perfection.
MORE VEGAN GLUTEN-FREE MUFFIN RECIPES
- Vegan Chocolate Zucchini Muffins
- Best Vegan Blueberry Muffins
- Chocolate Chip Muffins
- Bakery Style Cinnamon Streusel Muffins
- Vegan Gluten-free Sweet Potato Muffins
- Gluten-free Cinnamon Coffee Chocolate Chip Muffins
- Vegan Funfetti Cupcakes
- Vegan Pumpkin Muffins
- Vegan Orange Muffins
- Vegan Gluten-free Sweet Potato Chocolate Chip Muffins
*This post contains affiliate links, see my disclosure policy here.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Best Vegan Gluten-free Chocolate Muffins
Ingredients
- 1 1/2 cups (168g) superfine blanched almond flour
- 1 cup (128g) superfine oat flour
- 3 tablespoons (24g) tapioca starch
- 2 teaspoons aluminum-free baking powder
- 1/4 cup + 2 tablespoons (36g) unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1 cup water
- 1/2 cup (160g) pure maple syrup
- 2 1/4 teaspoons vanilla extract
- 3/4 cup (180g) semi-sweet dairy-free chocolate chips (Plus more for topping. If using the mini chips, use a heaping 1/2 cup instead since there will be more)
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
Instructions
- 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.
Notes
- FLOURS: Superfine oat flour and superfine almond flour is what will yield the best, fluffiest results. I like to use store-bought Bob's Red Mill oat flour for my recipes because it is so fine and makes the for the best fluffiest texture. Almond flour brands I recommend are King Arthur flour, Wellbee's, Honeyville and Nature's Eats brands all work well.
- STARCH: If you do not have tapioca starch, cornstarch is the next best substitute to give the closest results. Use the same weight amount. Cornstarch makes things slightly drier than tapioca and a tiny bit more tender, but since a small amount is used and the muffins are so moist, it will work fine here.
I have an allergy to oats, do you have a recommendation on an alternative to the oat flour?
Hi Katlyn! Hmmm, the oats are pretty important here for the texture of the muffins. Does it need to be gluten-free?
Don’t know if you ever saw my other comment, but you could also try brown rice flour, but since it’s more finely ground than oat flour, I would use less, try 3/4 cup. That’s a guess, but worth a shot. Let me know if you try that.
Is there a substitution for almond flour for those of us allergic to nuts? Will unbleached all purpose flour work?
Hi Lauren! No, regular flour won’t work at all in place of almond flour, they behave completely different in baking. Almond flour is used to give all the moisture to a recipe, since I don’t use oils in my baking. My suggestion, which is the best option that I tell readers to do, is to sub out the almond flour for sunflower “flour”, which is grinding up raw, unsalted sunflower kernels in a food processor into a flour. Grind it as fine as possible before it starts getting damp and turning into a seed “butter”. Then make sure to measure out the “flour” to the correct weight amount as listed for the almond flour, using a small kitchen scale (place the bowl on the scale and make sure it’s zero before you add the flours/ingredients to the bowl). Do that for each ingredient, as it will help to ensure accurate results. Let me know if you try them. Keep in mind that the flavor will change some and you may or may not taste the sunflower (although the chocolate will camouflage it well) and they won’t be quite as fluffy as blanched almond flour, but should still be good.
My all time fav chocolate muffin mm especially in waffles lol!!!
Thank you so much Tiffany, I’m so happy to hear that!
Brandi these are amazing! I just made them and we tried our best to let them cool down. My son loved them and I did too! Thank you!!! Will be a regular for sure 🙂
Thank you so very much Silvi! I’m so happy you and your son loved them so much, thank you for the feedback!
Brandi these are amazing! I just made them and we tried our best to let them cool down. My son loved them and I did too! Thank you!!! Will be a regular for sure 🙂
Yay! So so happy to hear that Silvi, thank you so much for the feedback!!
If you love chocolate you’ll love these muffins. They are amazing! Moist, quick and easy to make. These muffins were devoured by the end of the day.
I just wanted to add that these muffins are a 5 star plus. For someone reason my star rating did not show up. Maybe this time it will
Thank you so much Janet, I’m so happy you loved them, thank you for the feedback!
The whole family enjoyed these muffins. I only had dark chocolate chips on hand, so they probably weren’t quite sweet enough for the kids…but then more for me!😄 Thanks for the great recipe.
Oh Wonderful Marlene! So happy to hear you all loved these, thank you so much for the feedback!
omg this are sooo good! I just baked them and my bf love them! thanks a lot for the recipe 🤗🤘🏻.. I used tapioca flour is that the same as tapioca starch?
So happy to hear they were such a hit Diana, thank you very much for the feedback!
I need to take something to a little dessert social and am wondering if you have ever tried these in mini muffin pans. I’m thinking bigger muffins might be too much with all the other choices that will be there. They look really good!
Hi Linda, I haven’t tried it, but it should definitely work, they will just cook much faster, maybe by 5 mins or more? Just keep an eye on them for a clean toothpick.
Yum!!!!!! First batch devoured.
I just made these tonight and they are incredible.
I had my doubts as I’ve been trying a lot of gluten free recipes and they seem to fall short, but
this is an excellent recipe…not only gluten free but vegan!
I’m impressed. Perfectly sweet without powdered sugar as well as moist.
Can’t wait to try some of your other recipes!
Thank you!!
Yay! That thrills me to hear that Jean! So happy these gluten-free muffins are so much better than previous gluten-free recipes you’ve tried. Thank you so much for the feedback!
It’s soooooo moist!! Love it!
Can’t believe there is no oil, really really tasty.
Thank you for this recipe.
So awesome to hear you loved these so much Natasha! Yes, no need for oil! The almond flour does all the magic, haha!
Thank you so much for this recipe Brandi! Made it today and it was soooo melt in your mouth delicious! Definitely hit the spot!
So what would I do different if I wanted moist blueberry muffins? All the other ones I have tried are either too dry or dense as can be heavy and bla!!!!
Hi Jenee! Make these! They are a huge reader favorite. They are fluffy, moist and delicious! https://thevegan8.com/fluffy-vegan-blueberry-vanilla-muffins/
I made these with arrowroot instead of tapioca (didn’t have any) and it worked great!
Also had no chocolate chips so I added blueberries. Came out amazing:) I want to make this a sheet cake or layer cake. How would I convert it?
Delicious just made them …proof vegan goodies are not second best
Yay! Haha, I agree, thank you Rebecca!
These muffins were amazing. It was hard to wait 10 for them cool off . When eaten still on the warm side they reminded us do molten lava cakes.
Thank you so much Lisa for taking the time to leave a lovely review! So glad these were a hit!
Made this muffins for the first time yesterday and boy are they amazing! They are truly light and fluffy and moist at the same time. My husband kept asking if this was truly a wfpb recipe, he couldn’t believe it. The muffins got two big thumbs up from the entire family and it won’t be the last time I’m making them. Thanks for such a great recipe!
Great recipe and a real keeper! I made them with Bob’s Red Mill almond flour and they were good but will try them next time with one of the recommended brands. Very rich and moist!
I saw you instagram post on these muffins and got a craving for them kind of late at night. Good thing the recipe is so simple and I had everything on hand. I halved the recipe because I knew I would eat it all. I also used a glass container as a baking dish. It needed extra 10-15 min of baking time and even then it was still ooey gooey, but oh my it is so delicious! Nobody will know this cake does not have any oil or egg in it, it is so good! I read a comment where someone said it tasted like lava cake, and that is exactly right. Thank you for this simple and gluten free recipe.
Can you tell me where you buy cute foil cupcake liners from? I can only find plain silver or paper inside/foil outside, which won’t prevent sticking. Thanks!
Hi Christine! You can find them at most grocery chains. Kroger sells them, HEB, Walmart, Target, Randalls, etc. They are by Reynolds and are called “stay-brite” and are fantastic and never stick!
These are absolutely amazing !!! The only healthy dessert recipes that I’ve tried and are worthy to feed anyone are from this blog and The Vegan 8 cookbook ! Perfectly fluffy, sweet and moist 🙂