Vegan and Gluten-Free Double Chocolate Mini Muffins are the treats that you didn’t know you needed until now! they’re the perfect, bite-sized, scrumptious & indulgent, yet made with amazing ingredients. you won’t believe they’re vegan AND gluten-free!
it’s amazing just how decadent you can make a classic, yet with such better ingredients.
these Vegan and Gluten-Free Double Chocolate Mini Muffins are lightened up vegan versions of little bites.
while i’m not sure if there was ever a double chocolate flavor, there needed to be one.
the batter is super chocolatey and then i add some chocolate chunks for good measure because IYKYK, right?
Vegan and Gluten-Free Double Chocolate Mini Muffins are made with oat flour and almond flour as the base.
as far as oat flour goes, just make sure that the brand you’re using is gluten-free! i usually buy Bob’s Red Mill.
the oat flour and almond flour combination in baked goods will forever be my favorite because it produces the BEST texture.
when it comes to the double chocolate little bites, the texture is just as important as the taste.
while they are SUPER chocolatey, they’re also a little fudgy but fully baked through. honestly, perfection exists when it comes to these gems.
powdered sugar is a must if you ask me, but it’s optional of course.
Vegan and Gluten-Free Double Chocolate Mini Muffins are still really yummy without the powdered sugar coating and they’re sweet enough!
without the powdered sugar, there’s enough sweetness from 1/3 cup maple syrup and then also, the chocolate chunks!
you can use chocolate chunks or chocolate chips, totally up to you! i went with chunks because i love huge chunks of chocolate.
here’s everything you need to make Vegan and Gluten-Free Double Chocolate Mini Muffins
apple cider vinegar
dairy free milk
runny almond butter
chocolate chunks or chips
powdered sugar for coating
if you love my Vegan and Gluten-Free Double Chocolate Mini Muffins, then try these other recipes from my blog!
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Vegan and Gluten-Free Double Chocolate Mini MuffinsCourse: Breakfast, MuffinsDifficulty: Easy
yields about 16 mini muffins!
1 cup almond flour
1 cup oat flour (use gluten-free)
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tbsp apple cider vinegar
2 tsp vanilla extract
3/4 cup dairy free milk
1/3 cup runny almond butter
1/3 cup maple syrup
1/2 cup chocolate chunks or chips
- powdered sugar for coating
- preheat the oven to 350 degrees.
- mix the batter ingredients together and then fold in the chocolate chunks or chips.
- add to greased or parchment lined mini muffin tins and bake at 350 degrees for 13 minutes.
- coat in powdered sugar if you would like and store in the fridge or freezer in an airtight container.