Funny story about these muffins – I created this recipe months ago, but when I went to type up the blog post, my notes got all jumbled together and I couldn’t figure out which trial was the one. I stared at four separate pieces of paper with jotted measurements and couldn’t figure it out! I was SO bummed! Last week I decided to revisit this recipe and took a guess as to which piece of paper held the winner, but also made a couple of simple adjustments. The house smelled amazing, they looked like muffins, and the taste test…
Willow: “Mom! Did you know you’re the best baker?”
I certainly wouldn’t go that far, but it’s always sweet to get a compliment from your child because they’re blunt + honest. Guess we figured these out!
Whew!
These aren’t dry like many of the gluten-free muffins I’ve had and they’re not overly sweet…which means they’re ok for breakfast, right?
CHOCOLATE MUFFINS {gluten-free, soy-free, oil-free, oat-free, vegan}
Makes 9 muffins or 8 mini loaves
What you need:
- 1 cup King Arthur Gluten-Free Multi-Purpose Flour*
- 1 cup blanched almond flour
- 1/2 cup coconut sugar
- 2 Tablespoons cacao powder
- 2 teaspoons baking powder
- 1/4 teaspoon Himalayan salt
- 3/4 cups unsweetened plant milk (I’ve used almond and cashew)
- 1 teaspoon apple cider vinegar
- 2 flax eggs (2 TBSP ground flax + 6 TBSP warm water)
- 1/2 TBSP blackstrap molasses
- 1 teaspoon pure vanilla extract
- 1/4 cup Enjoy Life mini chips
*This is my favorite all-purpose, gluten-free flour as it doesn’t contain any gums or chickpea flour (which can overpower baked goods).
How to:
- Preheat oven to 350° F and lightly grease your muffin pan or mini loaf pan.
- In a small bowl, prepare your flax eggs and set aside to thicken.
- Next, measure out your milk in a liquid measuring cup and add the 1 teaspoon of ACV. Mix and set aside.
- In a large mixing bowl, add all of the dry ingredients (except the chocolate chips) and whisk until incorporated – breaking up any clumps from the almond flour.
- Then add all the wet ingredients to the dry and mix until well combined. Fold in the chocolate chips.
- Using a spoon, fill the muffin cups about 1/2-3/4 of the way full. You can sprinkle extra chocolate chips on top, if you’d like.
- Bake for 18-22 minutes; you want the tops to spring back when touched and the toothpick test should come back clean.
- Allow to cool in the pan for at least 5-10 minutes, then transfer to a cooling rack.
- ENJOY!
Like a lot of baked goods, these are best the day they’re made. I recommend storing any leftovers in the fridge and warming them in the oven for the best flavor…or you can eat them cold.
If you really want to take these muffins over the top, sneak 1/4-1/2 square of dark chocolate into each muffin cup while filling – you get a nice, melty, chocolate surprise in the center! I got that idea from my friend, Diana, and I can tell you first hand that it’s pretty fantastic.
You can also add a bit of cinnamon and/or espresso powder to the batter for a richer flavor.
Thanks for stopping by!
❤
Be Sol-Ful Living 
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