These double chocolate mini muffins are a sweet treat that will become a family favorite! Their small size makes them perfect for packing in school lunches. Made without the top 9 allergens, these gluten free mini muffins are just right for a bake sale or birthday party.
Chocolate is a favorite ingredient at our house. I have a few chocoholics in my family, and they’re always ready to help me make chocolate cookies, chocolate cake, or these little double chocolate muffins.
These mini muffins are super simple to mix up in one bowl, and their small size means that they bake up really quickly, so it’s a win-win! There aren’t too many dishes to clean up, and you won’t have too long to wait before you can enjoy this dessert.
These are just right for your next gathering – serve them at a brunch or birthday party and watch them disappear!
Ingredient Notes
- Oat Flour – You can either make your own oat flour or buy it ready made. Be sure to only buy oats and oat flour that are labeled certified gluten free.
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend in this recipe, and it worked very well. These muffins had a nice, soft texture.
- Unsweetened Applesauce – Unsweetened applesauce works as an egg replacer in this recipe, helping to hold the muffins together.
- Dairy Free Mini Chocolate Chips – I used Enjoy Life Mini Chocolate Chips – they are the perfect size for mini muffins!
Step by Step Instructions
- Place the melted buttery spread, sugar, applesauce, and vanilla extract in a bowl and mix well.
- Add the dry ingredients to the bowl.
- Add the water and mini chocolate chips to the bowl and stir well.
- Spoon the batter into mini muffin tins that are either greased with buttery spread or lined with paper liners.
- Bake at 350 degrees F for about 12-14 minutes.
- Allow the muffins to cool for about 15 minutes before removing them from the pan. Enjoy!
Storage
Store these mini muffins in an airtight container. They should stay fresh for about 3 days. If you’d like to freeze these, they should be stored in a freezer bag. They should stay fresh in the freezer for up to 3 months.
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Recipe
Vegan Gluten Free Double Chocolate Mini Muffins.
Ingredients
- ½ cup vegan buttery spread melted
- ½ cup organic cane sugar
- 3 Tablespoons unsweetened applesauce
- 2 teaspoons vanilla extract
- ¾ cup oat flour
- ¾ cup gluten free flour blend
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup water
- ⅓ cup dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two mini muffin tins with paper liners, or grease the mini muffin tins with vegan buttery spread.
- Put the melted vegan buttery spread, sugar, applesauce, and vanilla in a bowl and mix together.
- Add the dry ingredients to the bowl.
- Add the water stir – the batter will be somewhat thick.
- Mix in the mini chocolate chips and spoon batter into lined or greased mini muffin tins. This recipe makes 24 mini muffins.
- Bake at 350 degrees F for 12-14 minutes.
- Allow the muffins to cool for at least 15 minutes. If you didn't use paper muffin liners, turn the pan over a cookie sheet or tray and tap on the bottom to release the muffins,
Darryl
Awesome and so chocolatey!
Johanna
Hi! Can I use coconut oil instead of 1/2 cup vegan buttery spread?
Thanks!
Kelly Roenicke
They might be fine, or they might be a little oily. You could reduce the amount of oil slightly and see how it goes!
Darlene
These look so good! What can I sub the almond flour for? I’m allergic to almonds but for some reason I can still have cashews! Would that work?
Kelly Roenicke
Cashew flour would work, or even just some gluten free flour or wheat flour if you don’t need to be gluten free.
Darlene Mate
Ok, thank you! I’ll go with the gluten-free flour.
Pamela
This looks so good, I love anything chocolate, I love these esp because they are vegan! Thanks for linking up at Heavenly Treats Sunday! This delish recipe is being featured tomorrow at the Link Party! make sure to come over and get your featured button!
Bonnie and Trish @ Uncommon
You had me at double chocolate!! They look delicious! Thanks for sharing with us this week!
Take care,
Trish
Sarah Yoder
These look great! I am pinning this. Come by and say hi at my blog sometime! http://www.linleyhouse.com
-Sarah
Kelly @ View Along the Way
Oooh those look SO moist and tasty! I bet I could eat a whole batch alllllll by myself. :)
Meeling
Yum! Anything chocolate has to be good. :-)
I’m finding the time change hard in the mornings – it’s so dark and it makes it really hard to get out of bed!