Dark chocolate flavor in a gluten free chocolate muffin with no refined sugars! With no eggs, and no dairy, these muffins are free of the top 8 allergens and are a total treat!!
These gluten free chocolate muffins are low enough in sugar that they make a great healthy snack, but they are so delicious, they could be passed off as a chocolate cupcake- only 6 grams of sugar per large muffin, or about 30 calories from sugar (I did not include the sugar from the applesauce). My paleo chocolate zucchini muffins are one of our favorites too!
My kids AND husband would 100% agree with this statement…everyone who has tasted these gems loves them, and I bet you will too!
Moist and delicious, these muffins are not be missed!
Can I use eggs in this recipe?
If eggs are tolerated, you can sub 1/2 cup of applesauce for two eggs.
You want to keep some of the applesauce for the lovely, moist crumb!
One bowl gluten free muffin shortcut
I love to make these muffins all the bowl of my food processor for ease and quick clean up!
I throw ALL the dry ingredients into the bowl first, then whir to blend.
However, you can use whole rolled oats in place of the flour, then whir it all until a fine crumb is achieved (just like in my gluten free pumpkin muffins).
Once that is achieved, continue by throwing in ALL the wet ingredients and pulse to mix.
Finally, I pulse in any mix-ins I choose!
Additional gluten free muffins to try:
- my gluten free chocolate chip banana muffins are loaded with good for you ingredients! Vegan too!
- These gluten free cranberry orange muffins are one of my favorites.
- My daughter and her friends ask my to make my gluten free lemon poppy seed muffins ALL the time!
- These gluten free raisin bran muffins are right up my alley!
Vegan Gluten Free Chocolate Muffins Recipe:
If you try these tempting but wholesome muffins, please come back and leave a comment below!
Double Chocolate Muffins - Gluten Free | Egg Free | Dairy Free
Ingredients
- 1 cup water or any milk
- 1 cup applesauce may use part pumpkin if you like!
- 3 tablespoons chia meal or flax meal
- 1 cup palm sugar or other granulated sugar
- 1/4 cup coconut oil or other oil or butter
- 1 2/3 cup gluten free oat flour make your own by whirring gf rolled oats in a coffee grinder or high powered blender I have also replaced 2/3 cup with other medium weight flours like sorghum and brown rice successfully. I bet teff would be awesome in these!
- 1/2 cup cocoa powder I like Dagoba
- 1 tablespoon baking powder
- 1 teaspoon sea salt
Add in options:
- 1/2 cup chocolate chips or diced fresh strawberries, raspberries, or dried cranberries.
Instructions
- Preheat oven to 350 degrees.
- In a large liquid measuring cup or bowl, whisk the wet ingredients though the coconut oil together.
- Set it aside about a minute to let the chia gel.
- Sprinkle the dry ingredients right on top, in order. Using a whisk to lightly mix the dry ingredients a bit before fully incorporating the wet.
- Fold in the add in of choice.
- Pour batter into a greased muffin tin and bake about 15-20 minutes until the tops are just set. It is important not to over-bake gluten free goods!
Nutrition
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I wanted to try these so bad but didn’t have any applesauce on hand. I cooked down some pears (peel and all), added a teaspoon of honey and mashed them with a bean masher, followed by a hand held blender. Long story short, pear sauce works great and these muffins and delish! If you add choc chips, no frosting needed!
These sound delicious!!!
Can’t wait to bake them. π
These were great. I made them as muffin tops because that is what we like, and it made 7. Of course, my daughter did start eating the batter, so I don’t know if there might have been 8. Perfect combination of ingredients, and I love the low sugar content and that it is gum-free. THANK you!
Oh my, these look amazing!
What gorgeous looking muffins. Your recipes always look so tempting! Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
http://www.greenthickies.com/healthy-vegan-fridays
I think I’d have zero self control around those guys! YUM got them tweeted and pinned to the Gluten Free Fridays board! π Thanks for linking up!
MMMM these look so good and they’re so healthy too. I would love to try making these this weekend! Thanks for linking this up with us at Seasonal Celebration!
Tessa, these look great. I’m sure they would make a nice Valentine’s Day treat!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! π
thanks for linking Tessa! pinned and tweeted! gonna make some of these for sure- yum
awesome! I love when I see yummy recipes created for people with dietary restrictions. these look delicious! Thanks for sharing at Tasteful Tuesdays this week! Do you sew or know someone who does? I have a fabulous pattern sale (18 patterns for under $25) and giveaway going on right now.http://www.nap-timecreations.com/2013/02/sew-fab-e-pattern-sale-and-giveaway.html
Oooh, these look so yummy! Perfect way for me to satisfy my chocolate craving. I like that they are vegan! Thanks so much for sharing.
Visiting from the Hearth & Soul Hop!
These were delicious! I made a almond-vanilla frosting for these and they were a big hit as cupcakes too!
Yay Meaghan, so happy everyone enjoyed them! How did you make your frosting?
Your muffins look so rich and delicious – what a lovely dark colour they have! It is wonderful that they taste so good, and yet are so allergy friendly and vegan too!
These look wonderful. Another that I will be sharing with my GF friend who has a big sweet tooth! Thanks for posting at Scrumptious Sunday!
Tessa, These look divine!! What a perfect recipe for me… I just went sugar free this week, and I get my toaster oven today…. and I loooove chocolate… I can see breakfast this weekend is going to be simply beautiful! π
Thanks for sharing this recipe on Sugar Free Sunday!
I know you’ll love them then Sonia, they really o taste like a treat. I have been experimenting with making my own stevia/xylitol or palm sugar chocolate with cocoa butter and cocoa powder. Not perfect yet….but getting there!
Yummy! These look delicious. Just pinned it π
let me know if you get to the Emily!
These look great. What temperature do you bake these at? I don’t see it listed. Thanks.
oops1 Thanks for catching that! 350!
These look delicious! What a great gluten-free recipe! Thanks so much for sharing at Mix it up Monday π
It’s hard to believe that these are gluten AND sugar free! They look fabulous!
Thanks MJ…hope you get to try them!
These look divine! Would love it if you shared it at my Potluck Party ;D
xo
http://www.lifeologia.com/potluck-party-a-healthy-easter-feast/
Thanks for the invite, will do!
Oh la la-I am making these to bring to Easter brunch this weekend. I can’t wait to share them AND eat them! I want friends to taste that sugar-free can be delicious. I also plan on telling the Easter Bunny to bring your Mock Chocolate Coconut treats π Have a wonderful weekend friend!
LOL! I love giving these muffins to people and then letting them know they are sugar free…they are always incredulous! The ‘Easter Bunny” is busy cooking up some treats as we speak….and I just made a fresh batch of coconut butter to get started on some coconut nests (lexies kitchen). have a good weekend!
Vegan and gluten free! I can imagine these are quite the hit. They look delish!
Aww. Thanks for all the really sweet things you said about my recipes! Your substitutions are great and the pictures are amazing! You’ll have to tell me about your new light set up.
You are worthy of all my praise friend! i have a link to the light I am using in the pot pie post.
can’t wait to see what you came up with!! And I know Scott would love these, super chocolatey…take it from a fellow chocoholic!
Hi Tessa,
These look fantastic! Oh man, my husband would go crazy. I’ve been thinking about making a double chocolate muffin or cake for Scott (our 10-year anniversary is in two months)…but you know me, it would take a year to get it right. So thank you for this recipe!! I did make double chocolate ice cream instead! I’ll have to share that recipe so our readers can put themselves into a double chocolate coma! He he.
You’ll be proud of me though. I finally perfected my nut-free pineapple cupcake (muffin) recipe. We all really like the final product, so that’s good enough for me. I’m actually working on that post right now for AFW. You’ll have to tell me what you think about the ingredients. I did a few batches without the starch and then added it back in. But I’ll share more about that in the post. π
Hugs,
–Amber