Gluten Free Chocolate Muffins are a mashup between a fudgy brownie and a moist chocolate cake – heaven! Made with whole grain oats, sweet potato, and dates!
You guys, these muffins taste like the larger-than-your-head chocolate muffins from Costco.
You know, the ones that taste like a bite of fudgy chocolate heaven.
If you haven’t had the pleasure of indulging in one of these treats, well, lemme tell you bout ’em. They are so moist and fudgy you begin to wonder if you are eating a brownie, or chocolate cake, or fudge or is it all three at once? They are packed to the brim with chocolate flavor. And if that wasn’t enough, they are laden with chocolate chips that sort-of melt into the muffin and act as mini fudge bombs.
When I gave up gluten and dairy, I also gave up my beloved chocolate muffins. Sigh.
Until, I whipped up a batch of these at home and my life was changed. These babies are gluten-free, dairy-free, egg-free, oil-free, and vegan. They provide energy and healthy carbs and all the happy feels because we can now eat chocolate for breakfast eryday and feel good about it.
In my book, these muffins can rival Costco’s best. They are fudgy, fudgy.
They have that chocolate chips melting into the muffin fudge-bomb thing going on strong.
Plus, they are mega chocolatey thanks to the layers of chocolate flavor from the chips and the cacao powder.
They are also the proper brain-tricking mix of fudge/cake/brownie bliss.
What ingredients are in Gluten Free & vegan Chocolate Muffins:
- Gluten free oat flour – you can even grind your own from gluten free oats!
- Baking powder
- Baking soda
- A pinch of salt
- Mashed sweet potato – when the craving for one of these muffins hits, I can’t wait for a sweet potato to bake for an hour in the oven. Pop it into the microwave, and six minutes later it’s ready to mash.
- Dates – contributes the bulk of sweetness and subtle caramel flavor
- A bit of maple syrup
- Almond butter – adds richness and replaces oil in traditional muffins.
- Coconut milk – another fortifier that ensures these muffins will be fudgy to the max.
- A dash of vanilla extract
- Lastly and most important, chocolate chips!
How do you make gluten free chocolate muffins?
Start by cooking your sweet potato in the oven. Medium sweet potatoes usually take 6 minutes and you can adjust accordingly.
Add the sweet potato and all the other wet ingredients to a blender of food processor and blend/process until smooth.
Whisk the dry ingredients in a bowl and pour in the wet. Stir until combined. Add in the chocolate chips and stir once more.
Add the batter to a muffin tin lined with paper liners. For extra ease and perfectly domed muffins, I like to use this type of ice cream scoop to get the batter into the pan.
Bake for 25 minutes or until the top of the muffins spring back when gently pressed. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
Depending on your muffin tin, this recipe will make between 9 and 12 ultra-fudgy mega-chocolaty muffins.
- 1 cup mashed sweet potato
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 2 tablespoons almond butter
- 1/2 cup pitted dates (, lightly packed)
- 1/3 cup full-fat coconut milk ((from a can))
- 1 cup gluten-free oat flour
- 2 teaspoons baking powder
- 1/4 cup cacao powder
- 1/2 teaspoon salt
- 1/3 cup chocolate chips, plus more for topping
- Preheat your oven to 350 degrees. Spray a muffin tin well with nonstick spray and set aside.
- In a blender, or food processor, whirl together all of the wet ingredients until they are smooth.
- In a medium bowl, whisk together the dry ingredients.
- Add the wet into the dry and mix to combine. Stir in the chocolate chips and ladle into your prepared muffin tin. Sprinkle the tops of the muffins with extra chocolate chips.
- Bake for about 23-25 minutes, or until the top of the muffins are set when you gently press them with a finger. Allow to cool in the pan for 5 minutes. Remove and cool on a wire rack.
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 15g
- Sodium: 116mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
Keywords: vegan, double chocolate, chocolate chip, oat, oat flour, dairy free, coconut, coconut milk, date, naturally sweetened, maple syrup, blender, food processor,