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These Vegan & Gluten-Free Chocolate Muffins are exactly what I needed to satisfy my sweet craving! Fluffy and sweet little muffins that are made with 8 simple ingredients and ready in less than 10 minutes.
I think muffins are the perfect answer when you are craving cakes. They bake much quicker than large cake and give you the freedom to improvise by adding different ingredients in the middle of each one. I like to add some peanut butter for a very indulgent treat.
The chocolate
I like to use the Ombar chocolate they are made with delicious and natural ingredients, making it hard not to eat the entire bar. The chocolate chips on top are optional but highly recommended 😊.
Feel free to add some nuts to the mix such as walnuts or hazelnuts, and some cacao nibs which has many health benefits thanks to its high mineral content.
Gluten-free flour
For the flour you can choose to use a plain flour if you are not gluten intolerant. The best gluten-free flour needs to be a mix of different flours such as rice, corn, and buckwheat flours for best results.
The oil
As you may have notice the amount of oil in this recipe is very little compare to the rest of the ingredients. I like to use rapeseed oil for it’s neutral taste.
You can enjoy these muffins slightly warm with a cup of chai tea like I did 😉 or keep them in an airtight container up to 5 days.
More recipes like this one
And if you like something a bit more fruity, click here for the most delicious strawberry muffins.
I hope you try and like these Vegan & Gluten-Free Chocolate Muffins. If so let me know! Share on Pinterest and tag a photo on Instagram @mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!
Fluffy vegan & gluten-free chocolate muffins that are made with 8 simple ingredients in less than 10 minutes!
- 120 gr self-raising gluten-free flour (or plain self-raising flour)
- 1 pinch of salt
- 25 gr cocoa powder
- 100 gr coconut sugar (or cane sugar)
- 2 tbsp. chia seeds (ground)
- 200 gr dairy-free milk
- 40 gr rapeseed oil
- 1 tsp. vanilla extract
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Preheat your oven to 180°C.
In a large bowl, mix together the dry ingredients.
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Add the wet ingredients to the bowl.
Mix well ensuring that no lumps remain.
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Transfer into your small muffins tins.
Add some chocolate chips on top if desired and bake for 15 to 20 minutes. If you have made bigger muffins bake for 5 minutes longer.
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