recipe image

Vegan, Gluten-Free Double Chocolate Muffins

Photo by Julia Gartland
  • Serves
Author Notes

…or are these really just cupcakes without the frosting? Either way, you’ll never believe that muffins this moist, light, and chocolatey could be both vegan and gluten free. —Gena Hamshaw

  • Test Kitchen-Approved


  • 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


  • 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 purée

  1. Preheat your oven to 350° 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.

Read More