Super simple vegan chocolate muffins made with a blend of almond and tapioca flour and studded with melty chocolate chip pieces. Just blend, bake and enjoy! Gluten Free + Refined Sugar Free + Grain Free Options
And here we go!
✓Refined sugar free
It only took three attempts this time (down from my four lemon poppy seed muffins attempts) to nail these paleo + vegan chocolate muffins.
A few weeks ago I got a reader request for more egg free baking starting with these chocolate muffins and I am so excited to be sharing them today!
How to Make these Vegan Chocolate Muffins
Start out by adding all of your ingredients except for the chocolate chips to a blender and blending on high until fully mixed. In the end you should end up with a smooth, thick batter like the one shown below.
Using a blender in this recipe is good for a couple reason:
- It’s fast! Just add everything, press a button and you’re pretty much done with the prep! No need to worry about using too many bowls or mixing utensils.
- It makes for a smooth batter. This is especially helpful if you’re planning on using almond meal (more on that below).
After you’ve mixed your batter add the chocolate chips to the blender just and use a spoon or rubber spatula to manually mix in the chips. It’s important to mix the chocolate in separately so that it doesn’t end up blended in with the batter.
Finally, pour the batter into your prepared muffins tins. Fill up the cups about 2/3 of the way full. If you fill them too much the muffins will rise, but ultimately sink in the middle. Filling them up just right will make for nice little domes. In total, you should end up with 9 muffins cups filled.
If you like you can take this time to press a few extra chocolate pieces into the batter and that’s it! Place in the oven and bake for about 20 minutes.
To check for doneness, insert a knife or tooth pick into the centre of the brownies – if it comes out with a wet batter it needs more time. If only a few moist crumbs remain on the knife/tooth pick it’s done
Final Tips & F.A.Q.’s
Is baking powder paleo?
Technically no. Baking powder is usually contains corn starch which makes it not technically paleo friendly. Fortunately, it’s really easy to make your own baking powder at home by mixing together a small amount of arrowroot starch, baking soda and cream of tartar. I include the amounts needed in the recipe below if you’re interested in making it.
That being said – if you’re not bothered about following a strict paleo diet this recipe only needs two teaspoons so it’s not much at all.
Almond Flour or Almond Meal?
Either will work! Since we’re mixing this up in the blender you can use either almond flour or almond meal, however, I highly recommend weighing your flour/meal so that you end up with the correct amount (240 grams).
Though almond flour and almond meal are made from essentially the same thing (ground almond) there are a couple of key differenced between the two.
- Almond flour is typically made with blanched (skinless) almonds into a more fine flour.
- Almond meal is usually made with un blanched (skin on) almond into a more coarse flour.
The difference here is important because you may end up with different amounts when measuring with cups. In my own personal experience I find that I usually need to add more almond meal to recipes calling for almond flour when relying on cups alone. Using a scale usually solves this problem.
Do I need to use a blender?
If you plan on using almond meal I recommend using a blender. Almond meal is not as finely ground as almond flour and can make for grainy muffins. As long as you don’t mind the difference in texture then don’t worry about it.
If you’re using finely ground almond flour then you shouldn’t have this problem.
So in short, it’s not necessary but recommended for an overall better textured muffin and much fast/easier prep.
I hope you enjoy these muffins as much as we did!
Don’t forget to #asaucykitchen on instagram if you make this Vegan Chocolate Muffins! We love seeing what you make! You can also post your pictures to my facebook page!
- 2 1/2 cup finely ground almond flour (240 g)
- 1/2 cup tapioca flour (56 g)
- 1/4 cup unsweetened cocoa powder (40 g)
- 2/3 cup coconut sugar (120 g)
- 2 teaspoons baking powder
- 1 teaspoon instant coffee powder (optional)
- 3/4 cup almond milk (or another dairy free milk of your choice) (180 ml)
- 1/4 cup coconut oil, melted (55 g)
- 2 teaspoons vanilla extract
- 1/4 cup dairy free chocolate chips (43 g)
- Preheat oven to 375°F/190°C and grease or line a 12 cup muffin tin with paper liners. You'll only need 9 cup greased/lined.
- Add all of the ingredients except for the chocolate chips to a blender and blend until you end up with a thick, smooth batter.
- Remove the blender jug from the base and add the chocolate chips to the batter. Use a rubber spatula to mix in the chocolate chips.
- Spoon the batter evenly into each muffin cup about 3/4 of the way full. Top the muffins with a sprinkling of chocolate chips if desired.
- Place in the oven and bake for 20-22 minutes. To check for doneness, insert a knife or tooth pick into the centre of the brownies – if it comes out with a wet batter it needs more time. If only a few moist crumbs remain on the knife/tooth pick it’s done.
- Let the muffins cool at least 10 minutes outside of the muffins tins and enjoy.
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Serving Size:1 muffins
Amount Per Serving: Calories: 289 Total Fat: 19g Saturated Fat: 6g Sodium: 129mg Carbohydrates: 29g Fiber: 5g Sugar: 16g Protein: 7g