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By Katja Heino 2 Comments
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Gluten Free + Vegan Chocolate Raspberry Muffins

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hand holding a vegan and gluten free chocolate raspberry muffin

Vegan chocolate raspberry muffins that have no gluten, dairy, or eggs but you’d never be able to tell. So moist and delicious. Loaded with all the good chocolate flavor.

You’ve been asking. And I’m listening.

Over the years, many of you have asked for more egg free recipes. Vegan baking is not my strong point, but I’m learning.

Gluten free baking has a learning curve, and I usually rely heavily on eggs as a binder and to create good texture. But I’m branching out and learning new things.

I’ve experimented a bit with chia and flax “eggs” but haven’t loved the texture. Texture is EVERYTHING to me in baked goods.

Today’s recipe is the love child of many, many attempts at gluten free and vegan baking. And I think I’m getting the hang of it.

Just in time for Valentine’s Day, I’m sharing the most moist, delicious, and chocolately muffins EVER. Made with all real food ingredients. And the texture is spot on. ❤️

tray of vegan chocolate muffins
6 vegan chocolate muffins in a baking tray
close up of hand holding a vegan chocolate muffin

Here’s what I’ve learned about gluten free + vegan baking:

❤️some gluten free flours tend to be heavier and do not rise as easily as regular flour

❤️mixing different flour tends to give the best results (using a mix of heavier flours for texture and starchier flours to lighten it up.)

❤️perfecting the leavening is the trick to the perfect rise and crumb (baking is a total science.)

❤️applesauce can be used as an egg replacer.

raspberry in a vegan chocolate muffin
baking tray with a vegan chocolate muffin

Here’s the recipe deets:

❤️oat flour… after much experimentation, I’ve decided that I LOVE vegan baking with oat flour. (sorry, paleo peeps!) It’s neutral and light, and it’s easy to make from gluten free oats at home. (see directions below)

❤️almond flour… provides nice texture, flavor, and crumb.

❤️cacao powder... for chocolate flavor. You can use unsweetened cocoa powder is that’s what you have.

❤️coconut sugar… gives a rich sweetness.

❤️baking powder and soda… for leavening. Finding the right balance is key, and it’s important to have the right amount of acid in the recipe to react with the baking soda, which in turn creates carbon dioxide and allows your baked good to rise. Cacoa powder, coconut sugar, and applesauce are all acids.

❤️applesauce… can be used as an egg replacer and adds great moisture.

❤️avocado oil… is a nice neutral oil. You can use coconut oil as well.

❤️dairy free milk… of any kind will work. I use homemade cashew milk.

❤️chocolate chips… give these muffins a double chocolate kick. I use THIS vegan brand.

❤️raspberries… are so good with chocolate. YUM!

child's hand holding a vegan chocolate muffin

How to Make Gluten Free Oat Flour:

Making your own gluten free oat flour is easy. Simply place 2 cups of gluten free rolled oats (NOT quick oats) into a food processor or high speed blender. Place top on and process until the oats turn into a fine powder. My food processor takes about 3 minutes. A high speed blender will be faster.

To make a finer flour, pass the mixture through a sieve or sifter to remove the bigger bits. Not necessary, but I prefer to do this to get a lighter texture in my baked goods.

Store oat flour in an air-tight container in the fridge for up to a month.

If you’re looking for a special treat for Valentine’s Day or just wanting to treat yourself to some healthier vegan chocolate raspberry muffins, this recipe is for you.

They’re easy to make, perfectly moist, and damn delicious.

xo,

Katja

PS… Valentine’s Day is just an excuse for us all to eat more chocolate ❤️

3 vegan chocolate muffins stacked on top pf each other

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Gluten Free + Vegan Chocolate Raspberry Muffins

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 regular muffins 1x
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Ingredients

  • 1 and 1/2 cup gluten free oat flour (like this or make your own**)
  • 1/2 cup almond flour (I use THIS blanched brand)
  • 1/2 cup cacao powder or unsweetened cocoa powder (like this)
  • 1 cup coconut sugar (I use THIS brand)
  • 1 and 1/2 tsp baking powder (I like THIS corn free brand)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup apple sauce
  • 1/4 cup avocado oil or melted coconut oil (like this)
  • 1/2 cup dairy free milk (I use homemade cashew milk)
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips + more for sprinkling on top ( I use THIS dairy and soy free brand)
  • 1 cup of raspberries for sprinkling on top

 


Instructions

  1. Preheat oven to 350’F.  Line muffin tin with 12 muffin liners.  Set aside. 
  2. In a large bowl, whisk together oat flour, almond flour, cacao powder, coconut sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together applesauce, fat of choice, dairy free milk, and vanilla.  Then add wet to dry and gently mix.  Fold in half cup of chocolate chips.  
  4. Divide batter evenly between 12 muffin cups. Sprinkle on fresh raspberries and extra chocolate chips.  Bake 18-20 minutes, until centers are set and toothpick comes out nearly clean.  Do not over-bake. 
  5. Remove from oven and allow to cool completely on cooling rack. Muffins are delicate when hot. 
  6. Store in fridge for up to 5 days.  Muffins freeze easily.  Simply defrost at room temperature and enjoy. 

Notes

I prefer to pass my homemade oat flour through a sieve or sifter to remove the bigger bits to make a lighter flour. See directions in post on how to make GF oat flour at home. 

Baking powders traditionally have GMO corn in them. You can find a corn free brand HERE,   I prefer to make my own:  1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot powder.

Keywords: vegan chocolate muffins

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hands holding a vegan chocolate muffin

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Filed Under: Desserts, Muffins Tagged With: chocolate, chocolate raspberry muffin, gluten free muffins, oat flour, raspberry, vegan, vegan baking

Reader Interactions

Comments

  1. Karen says

    February 7, 2020 at 6:50 am

    Have you tried using psyllium husk eggs? 1 teaspoon of psyllium husk powder mixed with 3 tablespoons of water and let sit for 5 minutes. I used to use chia or flaxseeds but now prefer psyllium husk powder.

    Reply
    • Katja Heino says

      February 10, 2020 at 5:44 pm

      I’ve read about that. I’m going to have to try it. Thanks for the tip. 🙂

      Reply

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And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
sauerkraut • love it? hate it? • it’s one of sauerkraut • love it? hate it? • it’s one of the easier + most cost effective ways to support your gut • i make it every couple of months • its easy once you understand the basics of fermentation • i have a step by step tutorial if you’re ready to dive in ✨✨

link to tutorial in bio : https://www.savorylotus.com/easy-sauerkraut-recipe/

what you’ll need:
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green cabbage
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tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
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to make cauliflower + romanesco mash, add florets from one head of each to a large pot • add in 1 cup of bone broth + sprinkle with a bit of salt • cover with lid • steam florets in broth until tender, adding more broth if bottom runs dry • once florets are very tender, add lots of ghee or butter + salt to taste • purée smooth with an immersion blender • add more broth to make it creamy smooth • so good 💛• don’t forget to add a ghee (or butter) pool when serving 

when we can’t get wild, local salmon, we order from @vitalchoice
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