Note: The Happy Gluten-Free Vegan has recently done away with all Google ads. Instead we have created beneficial partnerships with upstanding companies that we believe bring value to our readers. Visiting our partners helps keep the Happy Gluten-Free Vegan free for everybody. 🙂
Sometimes, when you crave something sweet, nothing but chocolate will do. It’s rich and decadent, lifts your spirits, and has a seductive flavor that can’t be beat. You can almost believe these vegan, gluten-free muffins are actually healthy. They’re much better for you than the store-bought variety, at least. This recipe features coconut sugar and maple syrup and utilizes either gluten-free rice or oat flour. You can have these muffins for breakfast or pack them in your lunch box and take them to work. Give our recipe a try, and you’ll soon find yourself in Chocolate Heaven. This treat is inexpensive, quick, and incredibly easy to make!
1 ½ cup gluten-free brown rice flour (oat flour works, as well. Try Bob’s Red Mill, it’s our favorite)
1 cup unsweetened dark cocoa powder (check label to make sure there are no milk solids)
1 teaspoon baking soda (aluminum-free, please!)
¼ teaspoon sea salt (NOT iodized table salt!)
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
½ cup water+ 2 extra tablespoons
½ cup non-dairy milk (we used Forager organic coconut-cashew milk, it tastes delightful!)
3 tablespoons melted coconut oil
1/3 cup coconut sugar
¼ cup pure maple syrup (just say no to pancake syrup)
1 teaspoon vanilla extract
Preheat oven to 350 degrees and fill each compartment of muffin pan with cupcake liners. Combine flour, cocoa powder, baking soda and slat in large bowl and mix until thoroughly combined. Meanwhile, melt coconut oil in small saucepan and warm milk in another pan. Pour milk and oil into a smaller bowl and add coconut sugar, maple syrup, vanilla extract, and water. Stir briskly and then pour the mixture into the larger bowl with the dry ingredients.
Combine all ingredients until blended. The batter should be thick and creamy but not stiff.
Spoon a couple of tablespoons of batter into each compartment of the muffin pan. Place pan on the center rack of your oven and bake for approximately 20 minutes. You can stick a toothpick or fork in the center of one of the muffins to make sure it comes out clean. Your kitchen will smell divine in the meantime.
Makes 10-12 medium-sized muffins. These delicious confections keep well in a covered container. You probably don’t want to eat all 12 of them at one sitting. Invite ten of your friends over and have a party, instead. We guarantee they will disappear quickly. They’re great warm or cold. Enjoy!
Get our instant download Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes for only $7.99
Check it out here, or download it now!:
Like this recipe? Show your appreciation for this free resource and help support us!