1-Bowl Gluten-Free Double Chocolate Chip Muffins
Rich, fudgy gluten-free muffins packed with cocoa powder and chocolate chips for double the chocolate indulgence. Made with wholesome ingredients like flax eggs, applesauce, and coconut oil, these vegan treats deliver bakery-quality results without dairy or gluten. The one-bowl method makes them incredibly easy to whip up for breakfast, snacks, or dessert. Perfectly moist texture comes from the combination of three gluten-free flours, while coconut sugar and maple syrup provide natural sweetness that complements the deep chocolate flavor.
Ingredients
- 2 Tbsp flaxseed meal, to make flax eggs
- 5 Tbsp water, to make flax eggs
- ¾ cup applesauce
- ¼ cup maple syrup
- ⅓ cup coconut sugar
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp sea salt
- ¼ cup coconut oil, melted
- ¼ cup unsweetened almond milk
- ½ cup unsweetened cocoa powder
- ¾ cup gluten-free flour blendregular all-purpose flour1:1vegetarianadds gluten
for non-GF version
- ¼ cup gluten-free oat flour, finely ground rolled oats
- ⅓ cup almond flour
- ⅓ cup dairy-free semisweet chocolate chips, plus more for topping(optional)
Instructions
- 1
Preheat oven to 375 degrees F and line 9-10 muffins with paper liners
- 2
Mix flaxseed meal and water in large mixing bowl and let rest for 5 minutes
- 3
Add applesauce, maple syrup, coconut sugar, baking soda, baking powder, and sea salt and whisk
- 4
Stir in melted coconut oil and almond milk and whisk to combine
- 5
Add cocoa powder, gluten-free flour, oat flour, and almond flour and whisk until just combined
- 6
Stir in chocolate chips
- 7
Divide batter evenly between muffin tins, filling all the way full, and top with more chocolate chips if desired
- 8
Bake for 22-28 minutes or until toothpick inserted into center comes out clean and edges appear dry
- 9
Let cool for 5 minutes in pan, then remove and cool on cooling rack
Tips
Check batter consistency - it should be thick and scoopable, not pourable. Add a touch more almond milk if too thick.
Fill muffin cups all the way full for bakery-style dome tops and optimal texture.
Cool completely before serving for best texture and easier removal from liners.
Good to Know
Keep covered at room temperature for 3-4 days or in freezer for up to 1 month
Can be made 1 day ahead and stored covered at room temperature
Best served at room temperature after cooling completely
Common Mistakes
Don't overmix the batter once flour is added to avoid tough muffins
Don't underfill cups or muffins will be flat instead of domed
Don't skip the cooling time or muffins may fall apart when removed
Substitutions
Vegan Options
General Alternatives
for non-GF version
FAQ
Can I use regular flour instead of gluten-free?
Yes, substitute the gluten-free flour blend with equal amount all-purpose flour, but omit the oat flour and almond flour for simpler recipe.
What if I don't have flax eggs?
Replace with 2 regular eggs or 1/2 cup additional applesauce, though texture will be slightly different.
How long do these muffins keep fresh?
Store covered at room temperature for 3-4 days or freeze for up to 1 month for best quality and texture.