Gluten-Free Chocolate Muffins (Egg-Free, Dairy-Free, 5 Ingredients)

These Gluten-Free Chocolate Muffins are simple and delicious muffins that don’t taste like gluten-free muffins. They are soft, moist, and airy, with a delicious chocolate flavor and made with just 5 ingredients.

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I love making muffins and my kids love to eat them, in particular my 4-Ingredient Chocolate Muffins, Vegan Chocolate Banana Muffins, or Mini Chocolate Chips Muffins, but with a slight gluten-intolerance, I wanted to make muffins that everyone can enjoy.

These gluten-free muffins are absolutely amazing. They taste just like classic muffins and they have the texture of classic muffins.

Ingredients and Substitutions

You don’t need many ingredients for this recipe, in fact only 5 of them! Then you can add a few optional ones for different flavors.

• Self-Rising Gluten-Free Flour – If you don’t have self-rising flour, combine gluten-free all-purpose flour with baking powder. Look for a blend with xanthan or guar gum for better structure (like Bob’s Red Mill GF flour).
• Almond Flour – Almond meal works too, though the texture may be a bit coarser. If using almond meal, sift it to remove any large pieces.
• Unsweetened Cocoa Powder – Choose high-quality cocoa powder for an intense chocolate flavor. Avoid sweetened cocoa to keep the sweetness balanced. Dutch-processed cocoa can give the muffins a deeper, more refined chocolate taste.
• Soft Brown Sugar – This adds moisture and depth to the muffins. You can use coconut sugar or white sugar if you prefer, but the texture may be slightly different.
• Full-Fat Soy Milk – Soy milk provides the best moisture, but almond or oat milk can work with some adjustments. If using lower-fat plant-based milk, replace ⅓ cup of the milk with light olive oil or canned coconut cream to prevent the muffins from being dry.
• Vanilla Extract – Vanilla is optional but it boosts the flavor and adds subtle sweetness.
• Vegan Dark Chocolate Chips – Fold these in for an optional extra indulgent treat.

How to Make Gluten-Free Chocolate Muffins

It’s super easy to make these muffins, here are pictures of key steps.

Combine the dry ingredients in a mixing bowl before adding the liquid ingredients.

Stir the batter until it’s well combined but not too smooth.

Incorporate the optional ingredients like chocolate chips.

Pour the batter into a muffin pan lined with cases and bake them 22-25 minutes at 350 °F (180 °C).

Carine’s Tips

While all you need is in the recipe card below, I have a few more tips for perfect muffins, every time.

• Texture Matters – Letting the batter rest for 5-10 minutes helps gluten-free flours fully hydrate and results in a softer, more cohesive muffin.
• Don’t Overmix – Gluten-free batters don’t need extensive mixing. Overmixing can cause the muffins to become dense.
• Storage and Freezing – Store muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap individual muffins tightly in plastic wrap and place them in a zip-top bag. Thaw overnight in the fridge or microwave for 15-20 seconds.
• Reheating Tip – For an extra treat, warm the muffins in the microwave for 10 seconds before eating—they’ll taste like they just came out of the oven!

More Gluten-Free Muffin Recipes

If you like these gluten-free muffins, you’ll love these other recipes:

Vegan Gluten Free Muffins

Buckwheat Blueberry Muffins

Banana Quinoa Muffins

Gluten-Free Chocolate Muffins

These Gluten-Free Chocolate Muffins are simple and delicious muffins that don't taste like gluten-free muffins. They are soft, moist, and airy, with a delicious chocolate flavor and made with just 5 ingredients.

5 from 1 vote

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Prep Time: 8 minutes mins

Cook Time: 22 minutes mins

Total Time: 30 minutes mins

Course: Snack

Cuisine: American

Servings: 12 Muffins

Calories: 187.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Self-Rising Gluten-Free Flour - (note 1)
• ▢ ½ cup Almond Flour - (note 2)
• ▢ ½ cup Unsweetened Cocoa Powder - (note 3)
• ▢ 1 cup Soft Brown Sugar - (note 4)
• ▢ 1 ⅓ cup Soy Milk - full-fat (note 5)

Optional

• ▢ 1 teaspoon Vanilla Extract
• ▢ ½ cup Dairy-Free Dark Chocolate Chips
• ▢ ¼ teaspoon Salt

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Spray them with cooking oil spray. Set aside.
• In a mixing bowl, whisk gluten-free self-rising flour, almond flour, unsweetened cocoa powder, soft brown sugar, and salt—if used. Whisk very well to break up any lumps of soft brown sugar, or flour.
• Pour soy milk, and vanilla extract, if used. Whisk to combine and form a smooth chocolate muffin batter.
• Let the batter rest for 5 minutes at room temperature, to let the starch from the gluten-free flour absorb the liquid.
• Stir again a few time and If you like, fold in chocolate chips and stir to incorporate evenly.
• Divide the batter evenly into the 12 muffin holes.
• Bake the muffins on the center rack of the oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.
• Let them cool down on a cooling rack.

Notes

Note 1: You can make 1 cups of self-rising gluten-free flour with 1 cup of all-purpose gluten-free flour (make sure you use one with added gum like Bob’s Red Mill’s) and stir in 2 1/2 teaspoons of gluten-free baking powder.

Note 2: Almond meal works too but the texture will be a bit gritty.

Note 3: Use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins are too sweet.

Note 4: Soft brown sugar adds moisture to the muffins, but if you prefer other granulated sweeteners like coconut sugar or sugar, they will work as well.

Note 5: Make sure you use regular unsweetened plant-based milk for the best texture. Regular means not low-fat milk. You can use almond milk or oat milk, but the muffins are a bit dry with them. If you want to use these milk, swap 1/3 cup of plant-based milk for 1/3 cup of light olive oil or for 1/3 cup of canned coconut cream.

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Nutrition

Serving: 1Muffin (with added choc chips) | Calories: 187.9kcal | Carbohydrates: 33g | Protein: 4.1g | Fat: 5.9g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 72.4mg | Potassium: 159.2mg | Fiber: 3.3g | Sugar: 21.1g | Vitamin A: 56.6IU | Vitamin B12: 0.3µg | Vitamin C: 0.04mg | Vitamin D: 0.3µg | Calcium: 92.5mg | Iron: 1.4mg | Magnesium: 26.6mg | Phosphorus: 45.1mg | Zinc: 0.5mg