You will fall in love with this vegan and gluten-free chocolate muffins - made with almond and brown rice flours, and real raw cacao powder. You will not believe that these muffins have no gluten or any animal products in them!
I am SO happy to be sharing this muffin recipe with you! You see, I have tried to make vegan and gluten-free muffins and cakes in the past but I have never succeeded. Either they wouldn't rise, or they would never cook all the way through (even after being in the oven for 1 hr!!). Plus, they would often be all crumbly/falling apart.
Well, you might be thinking what made this recipe work?! I finally decided I needed some help in the vegan baking department (to say the least haha) so I attended my friend's vegan baking workshop at her wellness center here in Miami - the Love Life Wellness Center (btw they have the best vegan burger in town!!!)
Inspired by one of the recipes at the workshop, I made these vegan gluten-free muffins. They turned out sooooo amazing I was blown away. Just while taking these photos, three of the muffins disappeared (in my tummy)!
I did notice they turned out a bit less fluffy than a regular muffin (I think its because they don't have gluten), but they were super moist - which I love!
As a topping to the muffin, I added a chocolate glaze made with coconut oil and 5 other simple ingredients.
(Ps: all photos for this post were taken and edited with my iPhone X. I was so happy with the outcome that I wanted to share with you. Most of us think we need fancy equipment to get a blog started, but most times you are ready to start and succeed with what we already have and know how to use!)
- 1/4 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup + 1 tbsp unsweetened raw cacao powder
- 3/4 cup almond flour
- 1 cup + 2 tbsp brown rice flour
- 1/2 tsp guar gum
- 2 tbsp flax seed meal soaked in 3 1/2 tbsp water for 10 minutes
- 1/2 cup unsweetened plain almond milk, warmed to room temperature
- 1/4 cup coconut oil, melted
- 1/3 cup coconut sugar (not a wet ingredient but it is mixed with them)
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/3 cup ripe banana, mashed (about 1 medium banana)
- 3 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 5 tbsp unsweetened cacao powder
- Pinch sea salt
- 1/2 tsp vanilla extract
- Vegan chocolate chips
- Pre-heat oven to 375 F (190 C).
- Combine wet ingredients in a large bowl. Make sure to keep all ingredients at room temperature, since the coconut oil's consistency is sensitive to temperature.
- In a separate bowl, combine dry ingredients. For better results, sift the dry ingredients through a strainer to break up any clumps and fluff up the flours.
- Start by whisking wet the ingredients. I used a hand mixer on speeds 1 and 2 for 1-2 minutes. Then, with the hand mixer still on, I slowly added the dry ingredients. I brought up the speed to 4/5 and continued to mix until all ingredients were well combined. PS: the mixture will be very thick - that's exactly how you want it to be.
- Spoon the mix into a non-stick silicon muffin pan - or any pan of your choice. Using an ice cream scoop will make the process faster and will keep the muffins at equal sizes.
- Bake for 25 - 35 minutes, until a knife inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan. Start to make your glaze.
- In a small saucepan under low heat, combine all glaze ingredients with the exception of the vegan chocolate chips.
- Once all ingredients are melted and well combined, dip the top of the muffins into the glaze.
- Sprinkle vegan chocolate chips over the glazed muffins.
- Enjoy!! ❤
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #rawlivingwithbia. I love hearing your feedback!