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Vegan, Gluten-Free Double Chocolate Muffins

Has anyone else been feeling a little funky since it started getting dark earlier?

Usually I plan to post recipes well in advance but this week called for a rush in the queue. Earlier this week on a particularly dark, cloudy and rainy day here in NYC, I decided to do a little cheer-baking and came up with today’s Vegan, Gluten-Free Double Chocolate Muffins. With the rest of the week’s forecast looking a little dreary it felt very important that I share this recipe with all of you ASAP.

I love this recipe because the ingredient list is incredibly simple, it’s very speedy to put together and the result is the perfect chocolatey (not sugary) treat! Seriously, these muffins are fudgey without being too sweet and just the right size for an afternoon snack. The recipe calls for egg replacer- I used Neat Egg but you can also easily make a flax “egg” by mixing 1 tbs ground flax seed with 3 tbs warm water.

One of my favorite ways to enjoy a muffin after it’s a day old or so is to slice it half, toast it and spread a little Earth Balance over the halves. Mmmmmm….


3.0 from 2 reviews
Vegan, Gluten-Free Double Chocolate Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: muffin
Cuisine: vegan, gluten-free
Serves: 16
Ingredients
  • 1 cup all purpose gluten-free flour
  • ¼ cup cocoa powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • egg replacer equivalent to 1 egg(see above)
  • 1 ripe medium banana, mashed
  • 2 tbs coconut oil, softened
  • ¼ cup maple syrup
  • 2 tbs non-dairy milk
  • ½ cup vegan chocolate chips
Instructions
  1. Preheat oven to 350°. Grease mini muffin tin with coconut oil.
  2. Whisk together flour, cocoa powder,baking powder, baking soda and salt in a large bowl.
  3. Stir together mashed banana, coconut oil, maple syrup and milk in medium bowl. Add contents into large bowl and stir until thoroughly mixed. Fold in chocolate chips.
  4. Fill muffin cups to about 80% with batter. Bake for 10 minutes.
  5. Let cool before removing from muffin tin. Enjoy fresh or store in airtight container for 3-4 days.

Double Chocolate Muffins Vegan Gluten-Free

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13 Responses to Vegan, Gluten-Free Double Chocolate Muffins

  1. These turned out really terrible :(. I should have known something wasn’t right when the batter was so thick – but it does say they’re fudgey so I thought I would try it as is. The only change I made was to use 1 egg (as I am not vegan and do not have egg replacer). Anyways, sorry to leave a bad response, but they did not turn out like muffins at all… more like a stiff battery looking mess. Just wondering, in the ingredients list it says to us 2 tsp of baking powder, however it is not listed again in the directions. I assumed it was a typo and combined it with the dry ingredients. Was this to be left out entirely? Also, it only made 11 – not 16.

    • Sorry to hear this recipe didn’t work out for you! It think the problem is that you used an egg instead of egg replacer. I don’t know much about cooking with eggs so I can’t really trouble shoot what you could do differently. When an egg replacer is used they turn out lovely :)

      • I followe the recipe with the exception that i put half banana instead of egg. The dough turned out very delicious but thick :( i put it in the oven anyways and will what happens. I think the problem might be in n agg replacer. Do you have to add watter to the egg replacer powder? cause that might be a thing. Some water for the egg replacer makes more runny and suitable for cupcakes/muffins. Anyways, hope mine will still turn out tasty, although probably ugly 😀

        • Sometimes when I use banana as an egg replacer I usually have to add a little extra liquid. The “Neat Egg” I used or “flax egg” tends to work best in this kind of muffin recipe. How did it end up turning out? I hope it was good!

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