I love making muffins and my kids love to eat them, in particular my 4-Ingredient Chocolate Muffins, Vegan Chocolate Banana Muffins, or Mini Chocolate Chips Muffins, but with a slight gluten-intolerance, I wanted to make muffins that everyone can enjoy. These gluten-free muffins are absolutely amazing. They taste just like classic muffins and they have the texture of classic muffins.
Ingredients and Substitutions
You don’t need many ingredients for this recipe, in fact only 5 of them! Then you can add a few optional ones for different flavors.
Self-Rising Gluten-Free Flour – If you don’t have self-rising flour, combine gluten-free all-purpose flour with baking powder. Look for a blend with xanthan or guar gum for better structure (like Bob’s Red Mill GF flour). Almond Flour – Almond meal works too, though the texture may be a bit coarser. If using almond meal, sift it to remove any large pieces. Unsweetened Cocoa Powder – Choose high-quality cocoa powder for an intense chocolate flavor. Avoid sweetened cocoa to keep the sweetness balanced. Dutch-processed cocoa can give the muffins a deeper, more refined chocolate taste. Soft Brown Sugar – This adds moisture and depth to the muffins. You can use coconut sugar or white sugar if you prefer, but the texture may be slightly different. Full-Fat Soy Milk – Soy milk provides the best moisture, but almond or oat milk can work with some adjustments. If using lower-fat plant-based milk, replace ⅓ cup of the milk with light olive oil or canned coconut cream to prevent the muffins from being dry. Vanilla Extract – Vanilla is optional but it boosts the flavor and adds subtle sweetness. Vegan Dark Chocolate Chips – Fold these in for an optional extra indulgent treat.
How to Make Gluten-Free Chocolate Muffins
It’s super easy to make these muffins, here are pictures of key steps.
Carine’s Tips
While all you need is in the recipe card below, I have a few more tips for perfect muffins, every time.
Texture Matters – Letting the batter rest for 5-10 minutes helps gluten-free flours fully hydrate and results in a softer, more cohesive muffin. Don’t Overmix – Gluten-free batters don’t need extensive mixing. Overmixing can cause the muffins to become dense. Storage and Freezing – Store muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap individual muffins tightly in plastic wrap and place them in a zip-top bag. Thaw overnight in the fridge or microwave for 15-20 seconds. Reheating Tip – For an extra treat, warm the muffins in the microwave for 10 seconds before eating—they’ll taste like they just came out of the oven!
More Gluten-Free Muffin Recipes
If you like these gluten-free muffins, you’ll love these other recipes:
