How to Make Gluten-Free Vegan Chocolate Muffins:
1. Make the Flax Egg:
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 5 minutes until it thickens and becomes gel-like. This flax egg will act as your binder in place of eggs.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with coconut oil or non-stick spray.
3. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and coconut sugar until well combined.
4. Mix the Wet Ingredients:
In a separate bowl, whisk together the dairy-free milk, applesauce, maple syrup, and vegetable oil. Add in the flax egg and stir to combine.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy. If it seems too thick, add a splash more dairy-free milk to reach a slightly spoonable consistency.
6. Fold in the Chocolate Chips:
Gently fold the dairy-free chocolate chips (or chopped chocolate) into the batter.
7. Fill the Muffin Tin:
Spoon the batter into the muffin tin, filling each muffin cup about 3/4 full. This will yield about 10-12 muffins, depending on the size of your muffin tin.
8. Bake:
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
9. Cool:
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Optional Add-ins and Toppings:
- Nuts: Add chopped walnuts, almonds, or hazelnuts for extra crunch.
- Dried Fruits: Chopped dried cherries or cranberries pair beautifully with the chocolate.
- Extra Chocolate: For a richer chocolate experience, sprinkle additional chocolate chips or chunks on top of the muffins before baking.
Tips for Success:
- Flour Choice: Make sure you’re using a good-quality gluten-free all-purpose flour blend with a binding agent like xanthan gum. If you don’t have a blend, you can make your own with a combination of rice flour, potato starch, and tapioca flour.
- Sweetener Substitutes: You can adjust the sweetness of these muffins depending on your taste. If you prefer a less sweet version, reduce the maple syrup or coconut sugar.
- Storage: Store the muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. To thaw, leave them at room temperature or microwave them for 20-30 seconds.
Conclusion:
These gluten-free vegan chocolate muffins are the perfect balance of indulgence and wholesome ingredients. Whether you’re gluten-free, vegan, or simply looking for a delicious, healthier chocolate muffin option, these will satisfy your cravings and leave you wanting more. They’re incredibly versatile, too—feel free to experiment with different fillings and flavor combinations to suit your preferences. Enjoy these muffins with a warm cup of tea or coffee, or pack them in a lunchbox for a sweet treat on the go!