clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Double Chocolate Muffins - Gluten Free, Vegan

Double Chocolate Muffins – Gluten Free & Vegan

  • Author: The Vegan 8
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 1x


  • 1 1/2 cups superfine blanched almond flour
  • 1 cup superfine gluten free oat flour*
  • 3 tbsp arrowroot flour
  • 2 tsp baking powder
  • 1/4 cup + 2 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup pure maple syrup
  • 2 1/4 tsp vanilla extract
  • 3/4 cup vegan chocolate chips (I use “Enjoy Life Vegan Dark Chocolate Chips”)


  1. Preheat the oven to 350°F and grease a 12 cup muffin pan.
  2. In a large bowl, whisk together almond flour, oat flour, arrowroot flour, baking powder, cocoa powder, and salt.
  3. Make a well in the center of the mixture and add the water, maple syrup, and vanilla and whisk the liquid ingredients together carefully.
  4. Mix the liquid ingredients together with the dry ingredients and then gently fold in the chocolate chips.
  5. Pour the mixture into the muffin tins almost all the way to the top for each muffin.
  6. Bake for 20 minutes.*
  7. Allow the muffins to cool a bit before transferring them to a cooling rack to finish cooling all the way.
  8. Store in an airtight container at room temperature. These muffins are usually good for about 4-5 days after baking.


  • *If I don’t have oat flour on hand, I will usually make my own by just blending rolled or quick cooking oats in the blender. Just make sure you blend until the oats are a superfine flour.
  • *The muffins continue to cook a bit while they are cooling so be sure not to over cook.