Easy & delicious gluten free vegan double chocolate muffins for breakfast! Quick recipe for soft rich chocolate muffins. Allergy free recipe.
Gluten free vegan double chocolate muffins for breakfast?! Yes, please! These muffins are a delicious way to start your day (or snack on anytime).
Made in just one bowl, the recipe comes together in under 10 minutes, making them a perfect addition to your morning routine. Make them dairy free and egg free if you need to with one easy swap.
Free from: wheat/gluten, peanuts, tree nuts, coconut, egg (optional), dairy (optional), casein (optional), soy, corn, sesame, lupin, sulfites, fish, shellfish, crustaceans, mollusks, mustard, flax, chia
Ingredients for Gluten Free Vegan Double Chocolate Muffins
Muffins are one of my favorite things to make for breakfast because they are made in one bowl (Hello, easy clean up!) and are made with simple ingredients from your pantry.
- Gluten Free Flour – Your favorite gluten free flour blend works perfect in this recipe. I prefer mine to be made with xanthan gum so you don’t need to add any extra. Pamela’s and King Arthur flour blends are a great start. For a potato free / nightshade free option, make sure you check out my homemade Gluten Free Flour blend!
- Brown Sugar – To make things sweet, and also to add a bit extra flavor thanks to the molasses in the sugar.
- Cocoa Powder – A high quality cocoa powder will really make these muffins pop!
- Milk – Both cow milk and plant-based milks work wonderfully in this recipe. My go-to that I always reach for is unsweetened rice milk.
- Apple Cider Vinegar – This helps to transform the milk into buttermilk, making for a more flavorful muffin and helping it rise. Don’t skip this!
- Sour Cream – I love adding sour cream to my gluten free baked goods to help with taste, texture, and moisture!
- Canola Oil – Or any neutral flavored oil will work here. This is to help keep the muffins moist.
- Egg OR Yogurt – One whole egg or 3 tablespoons of a greek yogurt of your choice help these muffins to bind together and stay moist. Note, if making an egg free muffin, they will not rise as much as an egg muffin, and the texture will be more like a brownie muffin than a cake muffin, which is also SUPER delicious!!
- Vanilla – A high quality vanilla extract is a must in this recipe.
- Salt & Baking Powder – To bring it all together and help things rise.
- Chocolate Chips – This is what gives the muffins the double chocolate!
How to Make the Best Muffins
These muffins start out by mixing together the apple cider vinegar and milk of your choice. Let it rest for a few minutes or until the milk begins to curdle.
In a large mixing bowl, combine your dry ingredients of flour, cocoa powder, salt, baking powder, and chocolate chips. Give it a good mix with the whisk.
Now pour in the milk mixture as well as your remaining wet ingredients of sugar, canola oil, your egg (or yogurt), sour cream, and vanilla extract.
Using a whisk, mix until the ingredients are fully incorporated. Don’t be afraid of over mixing because there is no gluten!
Carefully pour batter into a lightly greased muffin tray and bake for 22-25 minutes in the oven at 375F.
You’ll note that this recipe calls for you to make the muffins in a greased muffin tin and not one lined with paper baking cups. After making this recipe over and over, I have found that the paper baking cups prevent the muffins from getting a good bake all around the muffin, resulting in soggy muffin bottoms.
You can totally avoid this by just baking them directly in a greased muffin tin! No more soggy muffins. Just a perfectly fluffy and delicious breakfast food.
Storing Gluten Free Vegan Chocolate Muffins
These muffins will last …
- 3 days on the kitchen countertop in an airtight container
- 7 days in the fridge in an airtight container
- 3 months frozen when kept in an airtight container
Allergy Variations for Gluten Free Vegan Double Chocolate Muffins
To make these dairy free, swap out the milk, yogurt, and sour cream with plant-based options that work for you! Alternatively, you can replace the tablespoon of sour cream with another tablespoon of yogurt OR a tablespoon of applesauce.
For corn and soy free, make sure your gluten free flour blend does not contain any corn or soy.
You can even make these chocolate free, swap the cocoa powder for an equal amount of carob powder in the recipe and omit the chocolate chips. Add in carob chips, dried fruits, or leave the mix-ins out entirely!
While these gluten free vegan double chocolate muffins are delicious as written, I like to spice things up now and again! This muffin recipe is a great starting point for some fantastic flavor combinations. Here are some ideas to get you started!
Mocha – Add 1 tbsp of instant espresso powder to the batter when adding your dry ingredients together.
Orange Chocolate Muffins – Add 1 tablespoon orange zest to the batter when adding your wet ingredients.
Did you make this recipe?
- 1 cup milk of choice
- 1 tsp apple cider vinegar
- 1 tbsp sour cream of choice
- ½ cup canola oil
- 1 egg (or 3 tbsp yogurt)
- 1 tsp vanilla extract
- 1 ½ cups gluten free flour blend
- ¾ cup brown sugar
- ¼ cup cocoa powder
- 2 ½ tsp baking powder
- ½ cup chocolate chips
- sprinkle salt
- Preheat oven to 375°F and lightly grease muffin tray. Set aside.
- In a measuring up, combine milk of your choice with apple cider vinegar and set aside.
- In a large mixing bowl, combine the flour, cocoa, baking powder, salt, and chocolate chips. Mix well.
- Add the milk mixture to your dry ingredients and add remaining wet ingredients of brown sugar, canola oil, egg (or yogurt), sour cream, and vanilla. Mix well.
- Pour batter into prepared muffin tray and bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool and enjoy.