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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
- 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 purée
- 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.
- This recipe is a Community Pick!