Vegan Gluten-Free Chocolate Marble Muffins
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I realize that Chocolate Chip muffins aren’t really that special. I mean, yes, they’re chocolate and that’s pretty special but in the world of muffins, they’re kinda like how vanilla is to ice-cream. As such, they’ve never really been my fav. But that was until I made these Vegan Gluten-Free Chocolate Marble Muffins. I’m seriously not just tooting my own horn but boy! these are by far, the best Chocolate Chip Muffins ever! What’s even better, they don’t taste the least bit vegan! How do I know? I completely tricked Jim with these muffins!
Jim told me that these were one of the yummiest muffins he’s ever had! Of course, I had to admit to him afterwards that these Vegan Gluten-Free Chocolate Marble Muffins are 100% dairy-free! He was surprised and said, Wow! They taste really good! So there you have it! The best Vegan Gluten-Free Chocolate Marble Muffins from a super picky eater who thinks that yummy treats need to contain dairy.
These Vegan Gluten-Free Chocolate Marble Muffins are 100% plant-based, made with coconut oil, chia-seeds and oat milk. They are marbled on the inside, super moist and tender. The tops are made extra crunchy and extra chocolatey with a sprinkling of turbinado sugar and extra chocolate chips. I highly recommend you try these! Taste-wise, I bet you won’t know that these are dairy-free either!
For another yummy vegan and gluten free treat, check out my recipe here for Vegan Baked Blueberry Donuts!
VEGAN MARBLE CHOCOLATE CHIP MUFFINS
Adapted from iheartvegetables.com
Makes 8 Muffins
- 1Chia Egg (mix 1 tbs Chia Seeds with 2-1/2 tbs of Warm Water)
- 1/3 cup(75g) Coconut Oil
- 1/2 cup(120g) Oat Milk (I use this)
- 3/4 cup(150g) Brown Sugar
- 1 tsp(5ml) Vanilla Extract
- 1-1/2 cups(180g) Gluten-Free Flour (I use this)
- 2 tsp(10g) Baking Powder
- 1/2 tsp(2.5g) Ground Cinnamon
- 1/2 tsp(2.5g) Fine Sea Salt
- 1/2 cup(85g) Dairy Free Chocolate Chips (I use this)
- 1/8 cup(25g) Turbinado Sugar
- Extra Dairy Free Chocolate Chips
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, add chia seeds and water. Mix lightly to combine and let the mixture sit while you prepare the rest of the ingredients.
- In a medium size microwavable bowl, add the coconut oil and oat milk. Microwave on low for about 1 minute or until the coconut oil has melted and the mixture is warm. Remove the bowl from the microwave and add the brown sugar, vanilla extract and chia egg. Whisk to combine and set aside.
- In another bowl, whisk the flour, baking powder, ground cinnamon and salt together. Do not add the chocolate chips yet.
- Add the dry ingredients to the wet ingredients. Again, do not add the chocolate chips just yet.
- Using a silicone spatula, fold the ingredients until it is about 70 percent combined. Add the chocolate chips and continue folding the mixture. The chocolate will being to melt. That’s okay. That’s how the marbling effect is created. Fold until there’s almost no streaks of flour left. The mixture will look lumpy and steaked with chocolate. That’s okay. Do not over mix.
- Using a 1/4 cup ice-cream scoop, divide the mixture into 8 lined muffin tins. Before baking, sprinkle the tops of each muffin with a little Turbinado sugar. This will give the muffins a yummy crunch!
- Place the muffins in the oven and bake for 20-22 minutes until the muffins are golden and a toothpick test comes out clean.
- Remove muffin tray from oven. Immediately dot the tops of each muffin with 3-4 extra chocolate chips. The heat will melt the chocolate chips slightly and help them adhere to the muffins.
- Allow muffins to cool for about 10 minutes then using a off-set spatula, lift the muffins out of the tins and place them on a cooling rack to finish cooling. Enjoy!
