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Healthier Gluten-free Vegan Double Chocolate Muffins (Top 8 free, too!)

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vegan and gluten-free double chocolate muffins

Chocolate muffins, sprinkled with additional chocolate chips that are so incredibly moist thanks to a healthy, secret ingredient: applesauce. Not to mention these are wheat, dairy, egg, soy, peanut and tree nut free, making them gluten-free, vegan and top-8-free!

As a food blogger, I’m torn.  I want to share healthy meals with you to help you keep your New Year’s resolutions.  And, for some of us–these aren’t New Year’s resolutions, but health mandates that require we give up certain ingredients (lookin’ at you, EOE).

Yet, my heart is also screaming “IT’S ALMOST VALENTINE’S DAY–GIVE THEM CHOCOLATE!!”  (And, by subsequently giving you guys chocolate, I get to eat chocolate too.  It’s a win-win.)

That’s why this recipe is perfectly timed.  It’s a healthy version of the sinful double chocolate muffins, but without the top eight allergens, gluten and it uses health-i-fied (is that a word?) ingredients like applesauce, agave and coconut oil.

I’m thinking of remaking these for Valentine’s morning, because what better way to show someone you love them, than by starting their day off with chocolate?  But, also making it healthy, showing them you want them around for a loooong time.

Satisfy your January/responsible side with this recipe as well as indulge your February/sweet side.

gluten free dairy free double chocolate muffins

 

Double Chocolate Muffins (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free, Vegan) copyrighted by Allergy Awesomeness

Healthier Gluten-free Vegan Double Chocolate Muffins (Top 8 free, too!)

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Chocolate muffins, sprinkled with additional chocolate chips that are so incredibly moist thanks to a healthy, secret ingredient: applesauce.

Ingredients

Instructions

  1. Preheat oven to 375 degrees F and line 12 muffins with paper liners, or lightly grease.
  2. Stir applesauce, coconut oil, maple syrup/agave/honey, brown sugar, baking soda, salt.
  3. Stir in the rice milk and whisk once more.
  4. Add cocoa powder, egg replacer and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more rice milk. But it should be quite thick and NOT pourable – rather, scoopable.
  5. Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12) and then sprinkle with a few more chocolate chips on top (optional but recommended).
  6. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean, or it springs back when you lightly touch it. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days.
© allergyawesomeness@gmail.com
Category: Breakfast

healthy gluten-free vegan double chocolate muffins

Adapted from: Minimalist Baker

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Looking for more allergy-friendly muffin recipes? Check out some of my other favorites:

Gluten-free Vegan Cinnamon Applesauce Muffins

dairy-free-cinnamon-applesauce-muffins

Gluten-free Vegan Chocolate Chip Muffins

gluten-free-dairy-free-chocolate-chip-muffins

Gluten-free Vegan Banana Muffins

Banana Muffins (GF, DF, Egg, Peanut/Tree nut Free, Vegan) copyright Allergy Awesomeness

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Reader Interactions

Comments

    • allergyawesomeness@gmail.com

      It’s really a personal preference. I prefer refined because I don’t like the taste of coconut. But both are fine to use in my recipes. 🙂

      Reply

    • allergyawesomeness@gmail.com

      Hi! Thanks for commenting. I’ve never personally tried either of those other oils, so I can’t speak from experience, but if I were you, I’d try the canola oil. Would love to hear how they turn out! Happy baking.

      Reply

  4. Olive

    Hello! I would like to ask how to substitute xanthan gum and Ener G egg replacer please. I can eat eggs fiy. Thank you!!!

    Reply

    • allergyawesomeness@gmail.com

      Hi! Thanks for stopping by. I’m not sure what you mean by substitute xanthan gum? Do you mean you cannot have it? If you can use regular flour, you just omit xanthan gum. If you cannot have it, I’ve heard guar gum is a good substitute. If you can have eggs, the formula for replacing Ener-G egg replacer is 1 and 1/2 tsp of ener-g egg replacer plus 2 tablespoons of liquid equals one egg. Good luck!

      Reply

    • allergyawesomeness@gmail.com

      Hi Lisa! Thanks for stopping by! I apologize the directions weren’t clearer. I’m glad you said something to help future readers. I’ve updated it. Yes, I added it with the flours since it’s another dry ingredient. I hope you enjoy them. So happy you like my recipes! 🙂

      Reply

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