Vegan Gluten Free Double Chocolate Chip Muffins
Fudgy, moist chocolate muffins made with oat flour and studded with chocolate chips. These naturally vegan and gluten-free treats deliver rich cocoa flavor without dairy or wheat. Perfect for breakfast, snacks, or lunchbox additions. The combination of cocoa powder and chocolate chips creates deep chocolate taste, while maple syrup and coconut sugar keep them tender. Make a full batch for the week or freeze individual muffins for grab-and-go mornings.
Ingredients
- 2 cup gluten free oat flour, finely ground
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plus 2 tablespoons water
- ½ cup plus 2 tablespoons non-dairy milkalmond milk1:1vegandairy-freedairy-free
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- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- 1 cup vegan chocolate chips
- 2 tablespoons vegan chocolate chips, for topping(optional)
Instructions
- 1
Preheat oven to 350F. Line 12-cup muffin pan with liners.
- 2
Sift together oat flour, cocoa powder, baking soda and salt in large bowl.
- 3
Heat water and milk together in microwave-safe bowl in 10-second increments until warm to prevent coconut oil from solidifying.
- 4
Whisk wet ingredients together in medium bowl: warmed water, milk, melted coconut oil, coconut sugar, maple syrup and vanilla until well combined.
- 5
Add wet mixture to dry ingredients. Whisk until just combined with no dry flour patches visible.
- 6
Fold in chocolate chips.
- 7
Divide batter among muffin cups, filling 3/4 full for smaller muffins or to top for larger domed muffins.
- 8
Bake 16-24 minutes until toothpick inserted comes out mostly dry with a few crumbs.
- 9
Cool muffins in pan on rack for 30 minutes, then transfer to rack to cool completely 1-3 hours.
Tips
Warming the water and milk prevents the melted coconut oil from seizing and solidifying when mixed, creating a smoother batter with better texture.
Use finely ground oat flour, not coarse, for tender crumb. Coarse flour makes dense, gritty muffins.
Test doneness at 16 minutes for smaller muffins and 24 minutes for larger ones. Overbaking creates dry muffins; slightly underbaked centers stay moist.
Good to Know
Store cooled muffins in airtight container at room temperature up to 4 days, or refrigerate up to 1 week. Freeze in freezer bag up to 3 months.
Prepare dry ingredients in advance and store in sealed container. Mix wet ingredients and combine with dry up to 2 hours before baking.
Serve warm or at room temperature with coffee, tea, or plant-based milk. Pair with fresh fruit or nut butter.
Common Mistakes
Don't skip warming the water and milk or coconut oil will clump into gritty bits throughout the batter.
Don't overmix after adding wet to dry ingredients or muffins will be tough and dense.
Don't use coarse oat flour or texture will be gritty and crumbly rather than moist and tender.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular all-purpose flour instead of oat flour?
Yes, substitute 1:1 with all-purpose flour, but muffins won't be gluten-free. Oat flour creates lighter texture; all-purpose yields denser crumb. If not using gluten-free oat flour, ensure your other ingredients are certified gluten-free.
What if my batter seems too thick or thin?
Batter should resemble thick pancake batter. If too thick, add non-dairy milk 1 tablespoon at a time. If too thin, add oat flour 1 tablespoon at a time. Humidity and flour grind affect consistency.
How long do baked muffins keep and can I freeze them?
Refrigerated muffins last 5-7 days; at room temperature up to 4 days. Freeze baked muffins in airtight container or freezer bag up to 3 months. Thaw at room temperature or reheat in 350F oven 8-10 minutes.