Gluten-Free Vegan Dark Chocolate Oat Flour Muffins
Rich, fudgy chocolate muffins made with oat flour and cocoa powder that happen to be both gluten-free and vegan. These tender muffins get their moisture from coconut oil and are naturally sweetened with maple syrup and coconut sugar. The key is warming the liquids to prevent the coconut oil from solidifying. Perfect for breakfast, snacks, or dessert when you want something chocolatey without compromising dietary needs. The oat flour creates a lovely texture that's less dense than traditional gluten-free flours.
Ingredients
- 1 ½ cup gluten free oat flour, very finely groundalmond flour1:1gluten-freenut
different texture
- 1 cup unsweetened cocoa powder, not dutch processed
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅝ cup water
- ½ cup non-dairy milkalmond milk1:1vegannut-freedairy-free
specific plant milk
- 3 tablespoon coconut oil, melted
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners
- 2
Sift together oat flour, cocoa powder, baking soda and salt in a large bowl
- 3
Heat water and milk in microwave-safe bowl in 10-second increments until just warm
- 4
Whisk together all wet ingredients in a medium bowl until well incorporated
- 5
Add wet ingredients to dry ingredients and whisk until just incorporated with no flour patches
- 6
Pour batter into prepared muffin pan, filling 3/4 way for smaller muffins or all the way for larger ones
- 7
Bake for 16-20 minutes until done
- 8
Cool in pan for 30 minutes, then remove and continue cooling on rack for 1-3 hours
Tips
Warm the water and milk before mixing with coconut oil to prevent the oil from solidifying and creating lumps in your batter.
Make sure homemade oat flour is ground very finely, not coarse, for the best texture in these muffins.
Fill muffin cups 3/4 full for standard-sized muffins or completely full for bakery-style large muffins with high tops.
Good to Know
Store covered at room temperature for 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered
Serve at room temperature or slightly warmed
Common Mistakes
Don't overmix the batter to avoid tough muffins
Warm the liquids to prevent coconut oil from solidifying and creating lumps
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I use regular flour instead of oat flour?
No, this would make them no longer gluten-free. For gluten-free alternatives, try almond flour or a gluten-free flour blend, though texture will differ.
How long do these muffins keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.
Can I make these without coconut oil?
Yes, substitute with equal amounts of vegetable oil or melted vegan butter. The flavor will be slightly different but still delicious.