These gluten free chocolate muffins are moist, fluffy, decadent and rich. They are made with absolutely clean ingredients and there is no way you cannot indulge and have a chocolaty affair! I bet you! Well you’re never going to be able to tell that these muffins have absolutely no dairy or egg in them, they are just as deliciously tasty and yummy without them! Made with simplest of ingredients, they are really very easy to make. To make them gluten free, I used chickpea and oats flour and they just go perfectly well for the recipe. Let’s get started!
Vegan chocolate muffins
20 – 25 mins
Chickpea flour – ½ cup
Oat flour – ¼ cup
Cocoa powder – ¼ cup
Baking powder – 1 tsp
Baking soda – ¼ tsp
Salt – a pinch
Palm jaggery powder – 3 Tbsp
Chocolate chips – 2 Tbsp + 1 Tbsp (Topping)
Coconut milk / plant based milk – ½ cup
Banana, mashed – ½ cup
Coconut oil – 3 Tbsp
Vanilla extract – 1 tsp
- In a bowl add all dry ingredients, 1/2 cup chickpea flour, 1/4 cup oat flour, 1/4 cup cocoa powder, 3 Tbsp palm jaggery powder, 1 tsp baking powder, 1/4 tsp baking soda, a pinch salt and mix well.
- In another bowl add all wet ingredients – 1/2 cup coconut milk, 1/2 cup mashed banana, 3 Tbsp coconut oil, 1 tsp vanilla extract and combine well.
- Now mix all dry and wet ingredients. Fold in 2 Tbsp chocolate chips and mix well. Line a muffin tray with muffin cups and spoon the batter in cups and bake in a preheated oven at 180 degree Celsius for 20 to 25 mins.
- When done, allow it to cool and serve and enjoy!