Healthy Chocolate Muffins ( Vegan - Gluten-free )

I love muffins, and so does everyone else in my family, but they do not have to be unhealthy!
Sharing with you an amazing chocolate chip muffin recipe that is vegan, refined sugar-free, butter and oil-free and gluten-free! Yet, so yummy, soft and fluffy!

These are a great dessert or make-ahead breakfast that are easy, flavorful and made with just a handful of easily available ingredients. Enjoy them for breakfast, afternoon snack, or just a sweet treat.

Moist, fluffy and loaded with chocolatey goodness, these healthy vegan muffins are easy to make, but the wonderful taste and soft texture will leave you amazed that these are naturally sweetened and completely guilt free, made with gluten free whole grain.

These are just 110 healthy calories each!
So lets get baking!


  1. The batter of this recipe is thinner compared to regular muffin batter

  2. Do use chocolate chips for topping as it gives extra chocolatey flavor and crunch.

  3. You can play around with the recipe and use some almond flour (1/2 cup almond flour + 1 1/2 cup oat flour)

  4. 1 cup maple syrup gave enough sweetness to the muffins. If you plan to reduce the amount of maple syrup, replace with equal amount of milk.

  5. Any milk is OK for this recipe

  6. Add a tsp of instant coffee mixed in 1 tbsp hot water for a wonderful chocolate coffee flavor.

  7. You can also add cinnamon for enhanced flavor.


Makes 12-14 medium sized muffins

Dry Ingredients

  • 2 cups oat flour ( if you don't have oat flour just grind instant oats)

  • 1/2 cup unsweetened cocoa powder

  • Pinch of salt

  • 1 tsp baking soda

  • 1 flax egg (1 tbsp ground flaxseed ( Alsi ) + 3 tbsp water )

  • 2-3 tbsp mini chocolate chip for topping

Wet Ingredients

  • 1 cup maple syrup (or any sweetener of choice)

  • 2 tsp vanilla essence

  • 1 cup milk ( any )

  • 1 tbsp vinegar



1. Prepare the flax egg  ( 1 tbsp ground flaxseed ( Alsi ) mixed in 3 tbsp room temperature water ),  and keep it aside for 10 min

2. Mix vinegar into slightly warm milk, keep aside for a few minutes.

Milk will curdle after adding vinegar. ( This is what we want )

3. Sift together dry ingredients in a bowl, and give it a whisk

4. In another bowl mix the all the wet ingredients required for the recipe very well, including the flax egg and the prepared milk-vinegar mixture.

5. Finally add dry ingredients into wet ingredients and mix everything very very well ( Consistency is going to be more liquid than for regular cupcake batter ).  You could also add some chocolate chips in the batter.

Let the batter sit for about 3-5 min, this will slightly thicken up the batter.

6. Pour the prepared batter in the muffin pan upto to 3/4 full,sprinkle with chocolate chips.

 Bake for 18-20 min at 350F / 180 C or till the toothpick comes out clear.

7. Once baked, let them cool completely for at least an hour before serving.

Store them in an airtight container. You could microwave for 10 seconds before serving, as they taste best when slightly warm.