Vegan and Gluten-free Cocoa Muffins

A simple base recipe, and comes in 3 healthy options: Vegan, gluten-free, or vegan plus gluten-free. Give it a try!

The Gluten-Free, Non-Vegan Version

Almond flour is a great ingredient not only for gluten-free baking. Its rich and nutty flavor makes any recipe automatically sweeter. Which results in less need for sugar or any other form of sweetener.

1 Base – 3 Variations

3 Flour Variations: Almond only, Half-Almond/ Half-Rice, and Whole Wheat

I started with a healthy ‘base recipe’, and I tried 3 different versions: Gluten-free, Vegan and Vegan, but with Gluten. This one is really very simple, you just have to mix all ingredients and fill it into muffin forms!

The Base Ingredients

A Good Mix Of Healthy Ingredients

2 Cups Almond Flour – OR 1 Cup Almond Flour/ 1 Cup Rice Flour – OR 2 Cups Whole Wheat Flour
1/4 Cup Unsweetened Cocoa
3 Large Eggs – OR Vegan: 1/8 Cup Milled Flaxseeds and 1/4 Cup Water
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Cup Canola Oil – OR 1/2 Cup Unsweetened Apple Sauce
1/4 Cup Maple Syrup
Optional:
1/2 Cup Dark Chocolate Baking Morsel’s

My 3 Variations

Recipe #1: Gluten-free

Bake It For 18-20 Minutes

-) Preheat oven to 350°F (180°C).
-) In a large mixing bowl, mix all ingredients until well combined.
Optional: Stir in the chocolate chips.
-) Spoon batter evenly into your muffin forms.
-) Bake for 18-20 minutes.

Recipe #2: Vegan plus Gluten-Free

Egg Substitute: Flax Seeds

-) Instructions see Recipe #1.

-) Variation 1: Flax seeds egg substitute.

To substitute for the three eggs, I filled 1/8 cup of milled flax seeds into 1/2 cup of water. After stirring it thoroughly, I let it sit for about 30 min. It gets a gelatinous like substance.

-) Variation 2: Almond/ Rice Flour instead Almond only

Recipe #1 turned out to be very rich, and I tried to neutralize it a little bit by replacing some of the Almond with Rice Flour. I have done it before and I usually like it. But I have to admit I like my sweets not overly sweet or rich.

Recipe #3: Vegan and Gluten

Cocoa Flavor For The Choco Fans!

-) Instructions see Recipe #1.

-) Variation 1: Flax seeds instead of Eggs (see Recipe #2)

Flax seeds have a lovely nutty flavor, so I substituted the eggs in this recipe as well. But I have to admit it is kind of a trade off, since the eggs tend to make it more fluffy.

-) Variation 2: Applesauce instead of Oil

I am a big fan of using unsweetened apple sauce as a replacement for any kind of oil or butter. Surely the texture of the end product is more dense, but it makes the sweets less heavy. And since it already includes fructose, there is less need for any kind of sweetener. Overall, a very healthy substitute! You should give it a try!

-) Variation 3: Whole Wheat instead of Almond Flour

Instead of the almond flour, I used regular whole wheat flour (includes gluten!). I was curious how this recipe would turn out with this type of flour.

Summary of Experience

As Delicious As Chocolate Ice Cream!

Since I made some of the muffins for a kids birthday party, I added the chocolate chips to those. The kids (and adults) loved them!
But they also liked the whole wheat version with the unsweetened apple sauce, which raised definitely higher compared to the gluten-free versions. Which is nothing new, cutting out Gluten changes the texture of your baking good.

Live Your Dreams!

Remember, Go Nuts!

I was a big fan of adding flax seeds to the recipe. I really like nuts and seeds, so the combination of Almond Flour and Flax Sees was perfect!

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