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



  • 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



  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. 


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