One Bowl Vegan Chocolate Muffins (Gluten Free Option)
Ultra rich and chocolatey easy vegan chocolate muffins are made in just one bowl and with simple ingredients! Like dessert for breakfast, you can easily make this double chocolate muffins gluten free too!
These vegan double chocolate muffins are SO easy to make, and they taste just like a bakery muffin! They’re one of my absolute favorite vegan muffin recipes to make (aside from the classic vegan chocolate chip muffins of course!). They’re one of the best sweet vegan breakfast recipes around.
You can make these muffins in just one bowl, and after an hour of resting the batter (to achieve those high muffin tops!), you’ll simply bake the muffins and enjoy!
Full of melty chocolate chips, super moist, and rich, you’re just going to love these vegan chocolate muffins, whether or not you’re vegan (and yes, you can make them gluten free just as well!). Let’s make them!
Ingredients & Substitutions
All purpose flour: You can make these muffins gluten free; I go over that in the next section!
Cocoa powder: I recommend using unsweetened all natural cocoa powder. This is because all natural cocoa powder has the highest level of acidity in it, even more so than dutch-processed cocoa powder (and certainly more than cacao powder). This means that the unsweetened cocoa powder will help our muffins rise even taller!
Sugar: You can use granulated sugar (be sure that it’s vegan!) or coconut sugar for refined sugar free.
Unsweetened dairy free yogurt: You can use any form of dairy free yogurt; almond milk yogurt, cashew milk yogurt, or coconut yogurt! You could also substitute in applesauce or vegan sour cream. This is not only our egg replacement, but another way to add moisture to these muffins.
Vegan butter: You can use coconut oil, but the best flavor will come from vegan butter!
Vegan buttermilk :This helps our vegan chocolate muffins rise tall! It reacts with the baking powder (we’re not using baking soda here!), and is easily made in just 2 minutes by mixing almond milk or soy milk with apple cider vinegar. If you don’t have apple cider vinegar, you can also use lemon juice or white vinegar.
Vegan chocolate chips: I recommend Enjoy Life or Pascha Chocolate!
How to make gluten free chocolate muffins:
You can absolutely make these vegan chocolate muffin recipe gluten free; however, you’ll have to be aware of how you measure the flour!
First, I recommend using Bob’s Red Mill 1:1 gluten-free flour (the one in the blue bag). This is the flour that I always use and have tested with this recipe. You get amazingly high muffin tops, even for gluten free muffins!
Next, gluten free flour does not weigh the same amount per cup that regular all purpose flour weighs. It is designed to be a cup-for-cup blend, but not a gram-for-gram blend. This means that you can either spoon and level the flour and use 2 US cups if making these gluten free chocolate muffins.
Or you can use gram measurements, and weigh 280 grams of gluten-free 1:1 baking flour for the muffins.
Overview: How to make vegan chocolate muffins
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
- Start by whisking the dry ingredients together: The reason we separate dry ingredients from wet ingredients is to avoid over mixing the batter. However, there is a solve for this in making these truly one bowl vegan muffins! Simply add your dry ingredients to a large flour sifter, and you’ll sift in the dry ingredients into the wet once the wet ingredients are completely mixed in the next step.
- Whisk the wet ingredients together: Simply use a whisk and a large bowl!
- Finish the batter: Add in the dry ingredients here, either pre-whisked or using the sifter, along with the vegan buttermilk, and mix just before all the dry ingredients are mixed in. Then fold in the chocolate chips!
- Rest the batter: We’ll go over this in the next section as to why it’s so important to rest the batter!
- Bake the muffins: Another difference with this vegan muffin recipe is that we’re starting off with a high temperature and reducing it to a regular temperature. This helps to achieve the high muffin tops.
- Serve and enjoy!
Why you need to rest the muffin batter:
In order to get super high muffin tops, it’s imperative that you rest your muffin batter! I know, you just want to bake these amazing and fluffy chocolate muffins, but taking at least an hour (or more- you can rest this batter for up to 12 hours, so overnight!) will help us get the bakery-style muffin tops.
This is because while the muffin batter is resting, the gluten strands are strengthening to hold the rise of the baking powder and buttermilk reacting. However, even in gluten free flour, as long as your blend is created to be 1:1, then it should act as a regular gluten batter, and strengthen as well!
I’ve tested this recipe with gluten-free 1:1 baking flour, and the muffin tops are just as high as using regular flour!
Can I freeze these vegan double chocolate muffins?
You can absolutely freeze these vegan double chocolate chip muffins after baking! I recommend allowing the muffins to cool before freezing. Then freeze for up to 3 months!
To reheat: Simply microwave in intervals of 30 seconds, or preheat the oven to 350F, and line a baking sheet with parchment paper. Place a muffin on the baking sheet, and heat for 5-10 minutes, or until warm. Enjoy!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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One Bowl Vegan Chocolate Muffins (Gluten Free Option)
- Prep Time: 5
- Resting time: 1 hour
- Cook Time: 22
- Total Time: 1 hour 27 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Ultra rich and chocolatey easy vegan chocolate muffins are made in just one bowl and with simple ingredients! Like dessert for breakfast, you can easily make this double chocolate muffins gluten free too!
Ingredients
- 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour (see notes for how to measure gluten free flour)
- 1/2 cup (40 g) unsweetened all natural cocoa powder
- 3 tsp baking powder
- 1 tsp arrowroot starch or cornstarch
- 1 cup (200 g) organic granulated sugar or coconut sugar
- 1/2 cup (113 g) vegan butter, melted and cooled to room temperature
- 1/2 cup (120 g) dairy free yogurt or vegan sour cream, room temperature
- 1 tsp vanilla extract
- 1 cups (240 mL) vegan buttermilk, room temperature
- 1 1/2 cups (290 g) chocolate chips
Instructions
- Prep: Measure out all ingredients before beginning.
- Make the batter: In a medium bowl, sift together the flour, cocoa powder, baking powder, and arrowroot starch (alternatively, you can measure the dry ingredients into a large flour sifter, and sift in the dry ingredients where it says to add the flour). Set aside. In a large bowl, whisk together the granulated sugar, vegan butter, dairy free yogurt, and vanilla extract. Add in the flour mixture then the vegan buttermilk, and use a silicone spatula to gently fold the dry ingredients into the wet. Mix just before the flour is completely mixed in, then add in the chocolate chips, and fold JUST until evenly distributed throughout the batter.
- Rest the batter: Cover the bowl with either plastic wrap or a reusable cloth bowl cover, and place the bowl into the fridge to chill for at least 1 hour, or overnight. This is important in order to get the high muffin tops!
- Before you’re ready to bake: Preheat the oven to 425F, and line a 12-muffin tin with muffin liners.
- When the oven is ready: It’s time to bake the muffins! Scoop the batter into the muffin tin and fill the muffin cups to the top of the muffin pan. Top with additional chocolate chips if desired.
- Bake the muffins: Bake the vegan chocolate muffins for just 5 minutes at 425F. Then without opening the oven, reduce the temperature to 350F to bake for another 15-18 minutes. The muffin tops should be high, and a toothpick should come out clean when fully baked.
- Cool and serve: Remove the muffins from the oven and allow the muffins to cool for 10 minutes before enjoying. Then enjoy! Store any leftovers in an airtight container or bag for up to 5 days in the fridge or up to 3 months in the freezer.
Notes
Gluten free: To make these gluten free chocolate muffins, use either 2 cups of gluten-free 1:1 baking flour (such as Bob’s Red Mill in the blue bag) or if measuring by weight, use 280 g.
Hi,
I’d like to make the muffins for a friend’s birthday party but the gram measurements in brackets don’t match with the gram measurements when I click on “metric”. Which ones are the correct ones?
Best,
Debbie
Hi Debbie! Use the gram measurements in the brackets- I’ve found the metric conversions from the button aren’t as accurate!
How much apple sauce is needed if not using dairy free yoghurt?
The same amount! It’s a 1:1 ratio 🙂
I made these yesterday as my first experiment into vegan baking, they were amazing!!!
I am definitely making more recipes from this blog soon 🙂