Gluten Free, Vegan Dark Chocolate Muffins

free of gluten, dairy/casein, soy, corn, eggs, gums, rice, yeast

created by Carrie @

printer-friendly recipe

Makes 12 regular muffins, or 24 mini-muffins

Dry Ingredients:

1/2 cup millet flour

1/2 cup blanched almond flour

1/2 cup sorghum flour

3 tablespoons cocoa powder

2 tablespoons ground flax seeds

1 teaspoon chia seeds

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Wet Ingredients:

1/2 cup applesauce or pumpkin puree

1/2 cup extra virgin olive oil -or- canola oil

1/3 cup agave nectar, maple syrup, or honey

1/4 cup almond milk

1 teaspoon vanilla

Add In's

1/3 cup Enjoy Life Allergen Free Chocolate Chips (these are minis - which work great for muffins!)


Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners. (I HIGHLY recommend using paper liners for this recipe.) In a large bowl whisk together all dry ingredients. In a smaller bowl mix together all wet ingredients. Pour wet ingredients into dry ingredients and mix together until you have a wet batter. Allow the batter to rest for 5 minutes to thicken. (The chia seeds & ground flax seeds will thicken the batter and give it the texture of a "regular" muffin batter.) Stir in the chocolate chips. Fill the paper liners about 3/4 full of muffin batter. Bake for 20-25 minutes until the a toothpick inserted in the middle of a muffin comes out with very few crumbs, or until you can gently touch the top of a muffin and it does not leave an impression.

Carrie's Notes:

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Do not republish without permission from Carrie Forbes @