Gluten free vegan chocolate muffins

by Maja Kolar
February 01, 2019

Super rich and moist dark chocolate muffins perfect for breakfast or a quick snack!
Vegan, gluten-free, dairy-free.
Serves: 12 muffins


Dry Ingredients

Wet Ingredients


Preheat the oven to 180°C. Line a 12-cup muffin pan with cupcake liners.

In a large bowl, sift the dry ingredients: oat flour, cocoa powder, baking soda and salt.

Add water and milk to a pan and heat it until warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.

In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and extract. Whisk until well incorporated.

Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.

Pour batter evenly into prepared muffin pan—filling each cup about ¾ of the way. Bake for 16-20 minutes. Mine took 18 minutes.

Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from muffin pan and continue cooling on rack until completely cool, 1-3 hours.

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