The Planted Kitchen

Gluten Free Double Chocolate Muffins


Gluten Free Chocolate Muffins

It’s been a crazy busy weekend so far. We were out of town and literally had no down time, so now that we’re back home I’m glad to be able to relax a little. I DO love traveling, but I’m always happy to get back home and back to my routine. Can anyone else relate? My favorite thing about coming home though is seeing my dogs get when we back. My father-in-law watches them when we leave, so that gives me peace of mind because I know that they are being well taken care of. Matt misses the dogs even more than I do when we’re gone, if that’s even possible. I’m not sure it is though.

I did get to do some shopping while we were out of town. Where we went has a nontoxic makeup store that I couldn’t wait to go check out because otherwise I have to order my makeup online, which can be hit or miss. Sometimes the color doesn’t match my skin tone, so it’s difficult. That being said, I do feel like the trouble is worth it because I’m not putting gross chemicals on my skin. Which is why I eat the way I do: as clean and naturals possible. I’m not going to lie, it’s tough at times. Especially going out to eat, but I’ve learned to work around it and it does get a lot easier over time. I just feel so much better knowing that what I’m eating and putting on my skin doesn’t have any gross stuff in it.

Gluten Free Chocolate Muffins

Chocolate! Who doesn’t like chocolate? I know I sure do! It’s literally the best thing on the planet (besides tacos of course). These muffins are DOUBLE chocolate, so naturally they’re, in my opinion, double delicious.They are, of course, gluten free and plant-based and they are moist, chocolatey, and seriously addictive! I try to eat just one and I can’t do it. I can’t. I eat them for breakfast, while Matt eats them as a snack after dinner. I say to eat them whenever you feel like eating them. They are good for four days in an airtight container, but they usually don’t last that long in The Planted Kitchen household.

If you make this recipe, please let me know on social media by using #theplantedkitchen or by tagging me!

5 from 8 votes

Gluten Free Double Chocolate Muffins

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Muffins
Author Whitney


  • 1 tbsp Ground Flax Seed
  • 3 tbsp water
  • 1 cup Gluten Free Oat Flour
  • 1/2 cup Coconut Sugar
  • 1/4 cup Almond Butter * see note below
  • 3/4 cup Plant Milk of Choice
  • 1/4 cup Cacao Powder unsweetened
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Vegan Dark Chocolate Chips


  1. Preheat oven to 400 F.

  2. Mix ground flax seed and water together in a small bowl. Let sit for 10 minutes.

  3. While the flax mixture is sitting, in a large bowl, mix oat flour, coconut sugar, cacao powder, and baking soda.

  4. Next, add in flax mixture, almond butter, plant milk, vanilla extract. Mix together until there are no more clumps.

  5. Fold the chocolate chips into the muffin batter. 

  6. Line a muffin/cupcake tin with liners and fill to the top with batter. This should make about 6 large muffins. You can add extra chocolate chips to the top if you like.

  7. Bake at 400 F for 20 minutes.

  8. Let cool completely before enjoying.

  9. These will last in an airtight container for up to 4 days (if you don't eat them all before then!)

Recipe Notes

*Make sure to use creamy almond butter with only almonds as the ingredient. 

Gluten Free Waffles


Waffles, oh how I love thee! I could eat waffles everyday, unless of course I wake up craving a breakfast taco. Ever since my husband was diagnosed with Celiac Disease I’ve been looking for a good gluten free waffle recipe. I’ve tried boxed mixes, which were okay tasting, but I also wanted something with cleaner ingredients. So I came up with my own recipe. And let me tell you, they are so delicious!

So now that I’ve got a go-to waffle recipe I’ve been making them like crazy! Making them with chocolate chips or blueberries in them are my favorites! I haven’t tried them with banana yet, but trust me it’s on the agenda. I’ve also been eating them with ALL of the toppings! Berry compote, chia seed jam, maple syrup, you name it! I feel like the world is my oyster now! If you can’t tell, I’m pretty freaking excited about my waffles. I also want to try to make pancakes with the batter, so when I test it out I’ll definitely report my results. Oh, and these waffles are fluffy and not cardboardy at all, so it’s a win-win. No one likes cardboard waffles.


My hubby was pretty pumped to test out this recipe. He acts like he doesn’t love trying the recipes that I’m testing, but I know he does. I mean, the way to man’s heart is through his stomach, right? I think so. He usually eats a bowl of oatmeal at his office during the week, so he does like it when I make breakfast on the weekends. Sometimes I get lucky and he makes me breakfast (he usually grills stuff when we use the grill, or helps me sometimes when I need it, but that’s about the extent of his cooking. It’s not that he can’t, he just chooses not to)!

Anyway, I’m super excited for fall, because pumpkin EVERYTHING! Plus, cute coats and boots and all of the fashion things. Back to pumpkin. I’ll definitely be testing some pumpkin recipes, so be on the lookout for those! And as always, if you make these waffles, or any of my other recipes, use #theplantedkitchen on social media so that I can see your creations! Enjoy your waffle making and have great week ahead!


Print Recipe
Gluten Free Waffles
Course Breakfast
Prep Time 15 Minutes
Course Breakfast
Prep Time 15 Minutes
  1. Add flax seed and water to a small bowl, mix, and allow to sit for at least 10 minutes.
  2. Combine oat flour, cinnamon, and baking powder in a large bowl.
  3. Add in plant milk, maple syrup,apple sauce, vanilla extract, and flax and water mixture. Whisk together until there are no chunks left. The batter will be a little runny, but that's ok.
  4. Add batter to waffle maker (you may need to rub a little oil on your waffle maker if it isn't nonstick) and cook like normal.
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