Vegan, Gluten-Free Double Chocolate Muffins Recipe

Name: Vegan, Gluten-Free Double Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground flax meal, whisked together with 3 tablespoons warm water and set aside; 2/3 cup sorghum or millet flour; 2/3 cup brown rice flour (superfine brown rice flour will give you best results); 1/3 cup tapioca flour (also known as tapioca starch); 1/3 cup potato starch; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup plus 2 tablespoons cocoa powder; 3/4 cup organic cane sugar; 1 cup vegan dark chocolate chips (such as the Enjoy Life brand); 1 teaspoon apple cider vinegar; 1 cup soy or almond milk (plus extra as needed); 1/3 cup cup vegetable oil (grapeseed, canola, safflower, etc.); 1 cup applesauce or pumpkin puree

Servings: persons

1 tablespoon ground flax meal, whisked together with 3 tablespoons warm water and set aside
2/3 cup sorghum or millet flour
2/3 cup brown rice flour (superfine brown rice flour will give you best results)
1/3 cup tapioca flour (also known as tapioca starch)
1/3 cup potato starch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup plus 2 tablespoons cocoa powder
3/4 cup organic cane sugar
1 cup vegan dark chocolate chips (such as the Enjoy Life brand)
1 teaspoon apple cider vinegar
1 cup soy or almond milk (plus extra as needed)
1/3 cup cup vegetable oil (grapeseed, canola, safflower, etc.)
1 cup applesauce or pumpkin puree

1
Preheat your oven to 350u00b0 F and lightly oil and flour a 12-muffin baking sheet.
2
Whisk together the flours, starches, baking powder, baking soda, salt, cocoa powder, sugar, and dark chocolate chips.
3
Whisk together the apple cider vinegar and almond or soy milk until frothy. Add the vegetable oil and applesauce or pumpkin, then stir in the flax mixture. Add the wet ingredients to the dry and mix very well, until the batter is totally even and smooth (there's no gluten here to overdevelop, so don't worry about mixing too much). If the batter is stiff or very thick, add an extra 1-2 tablespoons non-dairy milk.
4
Scoop the batter into the muffin cups by the heaping 1/3 cup. Bake for 20 to 30 minutes, or until the muffins are firm on top. Cool completely before enjoying. The muffins will keep best when wrapped individually in plastic wrap and then stored in an airtight container.

1169

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon ground flax meal, whisked together with 3 tablespoons warm water and set aside, 2/3 cup sorghum or millet flour, 2/3 cup brown rice flour (superfine brown rice flour will give you best results), 1/3 cup tapioca flour (also known as tapioca starch), and more.

Yes, Vegan, Gluten-Free Double Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan, Gluten-Free Double Chocolate Muffins

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