...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
ground flax meal, whisked together with 3 tablespoons warm water and set aside
sorghum or millet flour
brown rice flour (superfine brown rice flour will give you best results)
tapioca flour (also known as tapioca starch)
plus 2 tablespoons cocoa powder
organic cane sugar
vegan dark chocolate chips (such as the Enjoy Life brand)
apple cider vinegar
soy or almond milk (plus extra as needed)
cup vegetable oil (grapeseed, canola, safflower, etc.)
applesauce or pumpkin purée
In This Recipe
Preheat your oven to 350° F and lightly oil and flour a 12-muffin baking sheet.
Whisk together the flours, starches, baking powder, baking soda, salt, cocoa powder, sugar, and dark chocolate chips.
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.
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.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.