These double chocolate chip muffins are gluten-free, dairy-free, refined sugar-free, vegan and taste like the real deal. They are soooo fluffy and moist and remind me of the perfect bakery style muffin. If you are looking for a chocolatey, guilt-free indulgence, this is the recipe for you.
Ingredients for double chocolate chip muffins
- Dairy-free milk is used to loosen up the batter and provide moisture. I used oat milk, but you can use almond milk or whatever your preferred choice of dairy free milk is!
- Maple syrup is the sweetener of choice here. I love using maple syrup in my baked goods when I want a recipe to refined sugar-free
- Vegetable oil is used just to add a bit of moisture to these muffins
- Oat flour is my choice of gluten free flour. I love Bob's Red Mill Gluten Free Oat Flour, which you can get on Amazon!
- Unsweetened cocoa powder is needed to make these muffins super chocolatey. Make sure to use regular cocoa powder, NOT dutch processed
- Baking soda gives these muffins a beautiful rise. They react with the cocoa powder in this recipe
- Salt is a flavor enhancer, so we added it here
- Chocolate of course! You can use any type of chocolate you like here
How to make oat flour
If you don't have store bought oat flour, it is so easy to make your own. If you have a blender, food processor, etc., put the oats in and blend it all up until fine. I find that quick oats are easier to blend to a finer consistency, but old fashioned rolled oats work just as well!
Here are some safe substitutions you can use if you don't have any of the listed ingredients:
- If you don't have maple syrup, you can sub equal parts honey.
- If you don't have oat flour, you can sub equal parts of another gluten-free flour.
- Do not sub the unsweetened cocoa powder with dutch processed cocoa powder. Baking soda, which is used in this recipe, reacts with an acid (AKA regular cocoa powder). Dutch processed cocoa powder starts with cocoa beans that are washed with an alkalizing agent. This agent washes away the natural acidity of the cocoa beans and therefore will not react with baking soda.
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Double Chocolate Chip Muffins (GF/DF/V)
- 1 cup (240 mL) non-dairy milk almond milk, oat milk, etc.
- ¾ cup (200 mL) maple syrup
- 3 tablespoons vegetable oil
- 2 cups (180 grams) oat flour finely ground
- 1 cup (80 grams) unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup (180 grams) chocolate chips/chopped chocolate
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a muffin tin with liners. Set aside.
- In a large bowl, whisk together the milk, maple syrup and vegetable oil. Add the oat flour, cocoa powder, baking soda and salt and whisk until a batter forms.
- Add the chocolate and fold until evenly incorporated. Spoon the batter into the muffin liners until ¾ of the way to almost full.
- Bake for 23-25 minutes for jumbo muffins or 16-18 minutes for regular-sized muffins. A toothpick inserted into the center will come out clean. Let cool for 5 minutes in the pan, then remove them onto a baking sheet to cool completely.