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. 

25 Responses to Gluten Free Double Chocolate Muffins

  1. Thanks for sharing the recipie, can’t wait to try it!

  2. OMG These look amazing!! I need to try them! This will be an incoming recipe for me for sure (: … I blog as well and often do baking, I would love to collaborate on a recipe or even do like a recipe exchange if you are interested (: email me at

  3. Lovely recipe! I’ll be sharing on my blog’s FB page tomorrow sometime!

    Blog’s Facebook Page is… Horses, Cowboy Boots, & Chocolate!

  4. I pinned these. They sound like they will make a great treat. Thank you for sharing.

  5. I love this recipe! Going to put this on my list of recipes to try this week. They look delicious!

  6. OMG THESE LOOK AMAZING. I’ve been dying for a good GF muffin – can’t wait to try them!

    Tay – Bourbon + Vine

  7. These look absolutely decadent. I am absolutely going to try this asap.

  8. ohhhhhhhh I will definitely have to give these a try! Look so yummy!

  9. Sounds tasty! I haven’t found vegan chocolate chips in any of the stores near me but I’m keeping my eye out and hope to come across some soon.

    • I use Lily’s dark chocolate chips. They’re vegan and sweetened with stevia and I usually find them at Whole Foods. Enjoy Life is also a good vegan chocolate chip brand.

  10. Why are you doing this to me?! This looks so amazingly scrumptious! This is giving me life!
    Thanks for sharing! I will try this recipe!

  11. These look so good I will have to try this recipe. Thank you for sharing.

  12. Yummy!! I can’t wait to try these! I’m always looking for gluten free treats.

  13. These are really good! Moist and fudgey but not gooey. Interested to see how they hold up over the next few days as most gf vegan baking dries right out but I don’t see that happening with these.
    Simple fast recipe made and cooked in under an hour.

    *the recipe says baking powder but the instructions say baking soda. I used the powder.

    • Hi Billie,

      I’m so glad you liked them! What I usually do as far as storing them is put a paper towel on the bottom of a glass (plastic might work too, but I haven’t tried it) airtight container that comes with a lid, take the muffins out of their wrappers and place them inside the container then place another paper towel over the muffins and put the lid on. Keep them at room temperature and they should last for up to four days.

      Oh, and thanks for letting me know about the typo! I used baking soda, but it’s good to know that baking powder works too!

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