I’ve been in a big baking mood recently. Maybe it’s because I’ve noticed an uptick in baked goods all over social media. Or maybe it’s because I’ve just always had a sweet tooth. Whatever the reason, I don’t believe it is a bad time for baked goods. Especially when those baked goods happen to be loaded with chocolate. These gluten free and vegan double chocolate chip muffins fulfill my chocolate needs while using simple ingredients and much less sugar than traditional muffins. They are also easy to prep and a perfect high fiber breakfast option to make in advance for the week.
While I am not gluten free, I know that some of you might be and I don’t want you missing out on these sweet treats. I have tested this recipe a number of times just to make sure they were just right. And these have a nice fluff to them considering I used gluten-free oats as the main flour here.
Should you give up gluten?
Ask yourself this before you decide to give up gluten. Are you allergic to gluten? Does gluten cause digestive issues for you? If you answered yes especially to that first question, then you absolutely should avoid gluten. If you are a healthy individual and don’t react to gluten, there is no need to stop eating it. Not sure if you if you are intolerant/allergic to gluten? Then get tested by a health professional. For those dealing with an allergy or intolerance, I highly recommend consulting with a dietitian to make sure you are planning your diet appropriately. It is really easy to end up missing nutrients like fiber if you are not appropriately replacing certain foods.
As you can guess, gluten free baking presents it’s own host of challenges. One of the main challenges is how to recreate what gluten actually does for baked goods. Gluten plays a big roll in the integrity of structure in baked goods. Gluten free baking requires a lot of precision and experimenting to make sure everything tastes and looks right.
Challenges of gluten-free baking
- Gluten-free flours don’t behave like regular flour. You will need to experiment and know how different flours behave. As a result, baked goods can come out with weird and gummy textures if you are not careful with your flour choice.
- It can be challenging to get the right rise out of your baked goods.
- Baked goods can very often get dry or fall apart easily.
- It can be really expensive. Regular wheat flours are affordable. Almond flour in comparison is often 5x the price, which can make gaining access to flours more limiting.
Instead of worrying about using multiple expensive flours, I made sure to keep the ingredients basic in this recipe.
The key ingredients to making these double chocolate chip muffins
- Oats (make sure to get oats that do have the gluten free seal on them)
- Almond or Peanut butter
- Dark Cocoa Powder
- Extra Chocolate Chips
- Apple cider vinegar (this creates a lovely reaction with the baking soda to help make the muffins lighter and more airy)
If you want to learn more about gluten-free living, I highly recommend going to official organizations like the Celiac Disease Foundation.
More gluten free treats to try!
These gluten free and vegan double chocolate chip muffins fulfill my chocolate needs while using simple ingredients and much less sugar than traditional muffins. They are also easy to prep and a perfect high fiber breakfast option to make in advance for the week.
- 1 tbsp ground flax seed
- 2 tbsp water
- 3 ripe bananas
- 1/3 cup natural nut butter (I used peanut butter)
- 1/3 cup maple syrup
- 1/3 cup unsweetened almond milk
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp apple cider vinegar
- 2 cups rolled oats
- 2/3 cup dark cocoa powder
- 1/2 cup chocolate chips
- Preheat oven to 350F.
- In a mixing bowl add flaxseed and water. Stir to combine and allow to rest for 3 minutes while you make oat flour.
- Add oats to a blender and blend on high until oats turn into a flour then set aside.
- Add bananas to flax mixture and mash until smooth using a fork or whisk.
- Whisk in baking soda, baking powder, almond milk, maple syrup, nut butter, and salt.
- Once combined, add apple cider vinegar and whisk to combine. You should see mixture lighten a little in color and fluff up.
- Add flour and cocoa powder and gently mix together to form a thick batter.
- Fold in chocolate chips and then evenly distribute batter into a muffin tin. Should be enough batter to make 12 muffins.
- Place muffins in the oven and bake for 20 minutes.
- Remove from oven and allow to completely cool before removing from the muffin tin then enjoy!
- I have not tested this recipe out with other flours or substitutions. Please let me know if you do and whether you have success with it. I cannot guarantee you will get the same results if you change the amounts or ingredients.
- This can be made into a banana bread by cooking in a loaf pan. Set oven to 350F and bake for 45-50 minutes.
Keywords: almond milk, bananas, chocolate, chocolate chips, cocoa powder, flax seed, maple syrup, muffins, oats, peanut butter
Did You Try This Recipe?
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