Vegan chocolate raspberry muffins that have no gluten, dairy, or eggs but you’d never be able to tell. So moist and delicious. Loaded with all the good chocolate flavor.
You’ve been asking. And I’m listening.
Over the years, many of you have asked for more egg free recipes. Vegan baking is not my strong point, but I’m learning.
Gluten free baking has a learning curve, and I usually rely heavily on eggs as a binder and to create good texture. But I’m branching out and learning new things.
I’ve experimented a bit with chia and flax “eggs” but haven’t loved the texture. Texture is EVERYTHING to me in baked goods.
Today’s recipe is the love child of many, many attempts at gluten free and vegan baking. And I think I’m getting the hang of it.
Just in time for Valentine’s Day, I’m sharing the most moist, delicious, and chocolately muffins EVER. Made with all real food ingredients. And the texture is spot on. ❤️
Here’s what I’ve learned about gluten free + vegan baking:
❤️some gluten free flours tend to be heavier and do not rise as easily as regular flour
❤️mixing different flour tends to give the best results (using a mix of heavier flours for texture and starchier flours to lighten it up.)
❤️perfecting the leavening is the trick to the perfect rise and crumb (baking is a total science.)
❤️applesauce can be used as an egg replacer.
Here’s the recipe deets:
❤️oat flour… after much experimentation, I’ve decided that I LOVE vegan baking with oat flour. (sorry, paleo peeps!) It’s neutral and light, and it’s easy to make from gluten free oats at home. (see directions below)
❤️almond flour… provides nice texture, flavor, and crumb.
❤️cacao powder... for chocolate flavor. You can use unsweetened cocoa powder is that’s what you have.
❤️coconut sugar… gives a rich sweetness.
❤️baking powder and soda… for leavening. Finding the right balance is key, and it’s important to have the right amount of acid in the recipe to react with the baking soda, which in turn creates carbon dioxide and allows your baked good to rise. Cacoa powder, coconut sugar, and applesauce are all acids.
❤️applesauce… can be used as an egg replacer and adds great moisture.
❤️avocado oil… is a nice neutral oil. You can use coconut oil as well.
❤️dairy free milk… of any kind will work. I use homemade cashew milk.
❤️chocolate chips… give these muffins a double chocolate kick. I use THIS vegan brand.
❤️raspberries… are so good with chocolate. YUM!
How to Make Gluten Free Oat Flour:
Making your own gluten free oat flour is easy. Simply place 2 cups of gluten free rolled oats (NOT quick oats) into a food processor or high speed blender. Place top on and process until the oats turn into a fine powder. My food processor takes about 3 minutes. A high speed blender will be faster.
To make a finer flour, pass the mixture through a sieve or sifter to remove the bigger bits. Not necessary, but I prefer to do this to get a lighter texture in my baked goods.
Store oat flour in an air-tight container in the fridge for up to a month.
If you’re looking for a special treat for Valentine’s Day or just wanting to treat yourself to some healthier vegan chocolate raspberry muffins, this recipe is for you.
They’re easy to make, perfectly moist, and damn delicious.
xo,
Katja
PS… Valentine’s Day is just an excuse for us all to eat more chocolate ❤️
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Gluten Free + Vegan Chocolate Raspberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 regular muffins 1x
Ingredients
- 1 and 1/2 cup gluten free oat flour (like this or make your own**)
- 1/2 cup almond flour (I use THIS blanched brand)
- 1/2 cup cacao powder or unsweetened cocoa powder (like this)
- 1 cup coconut sugar (I use THIS brand)
- 1 and 1/2 tsp baking powder (I like THIS corn free brand)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup apple sauce
- 1/4 cup avocado oil or melted coconut oil (like this)
- 1/2 cup dairy free milk (I use homemade cashew milk)
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips + more for sprinkling on top ( I use THIS dairy and soy free brand)
- 1 cup of raspberries for sprinkling on top
Instructions
- Preheat oven to 350’F. Line muffin tin with 12 muffin liners. Set aside.
- In a large bowl, whisk together oat flour, almond flour, cacao powder, coconut sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together applesauce, fat of choice, dairy free milk, and vanilla. Then add wet to dry and gently mix. Fold in half cup of chocolate chips.
- Divide batter evenly between 12 muffin cups. Sprinkle on fresh raspberries and extra chocolate chips. Bake 18-20 minutes, until centers are set and toothpick comes out nearly clean. Do not over-bake.
- Remove from oven and allow to cool completely on cooling rack. Muffins are delicate when hot.
- Store in fridge for up to 5 days. Muffins freeze easily. Simply defrost at room temperature and enjoy.
Notes
I prefer to pass my homemade oat flour through a sieve or sifter to remove the bigger bits to make a lighter flour. See directions in post on how to make GF oat flour at home.
Baking powders traditionally have GMO corn in them. You can find a corn free brand HERE, I prefer to make my own: 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot powder.
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Have you tried using psyllium husk eggs? 1 teaspoon of psyllium husk powder mixed with 3 tablespoons of water and let sit for 5 minutes. I used to use chia or flaxseeds but now prefer psyllium husk powder.
I’ve read about that. I’m going to have to try it. Thanks for the tip. 🙂