True Love Chocolate Muffins

Yields12 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Indulge in these decadent True Love Chocolate Muffins—gluten-free, dairy-free, and vegan. Perfectly moist and rich, they're a delightful treat for any occasion, catering to various dietary needs without compromising on flavor.

Dry Ingredients:

1 ½ cups Gluten-free all-purpose flour (e.g., Bob's Red Mill Gluten Free 1-to-1 Baking Flour)

½ cup Unsweetened cocoa powder

¾ cup Coconut sugar

1 ½ tsp Baking powder

½ tsp Baking soda

¼ tsp Salt

Wet Ingredients:

1 cup Unsweetened almond milk (or other plant-based milk)

⅓ cup Melted coconut oil

1 tbsp Apple cider vinegar

1 tsp Vanilla extract

2 Flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, set for 5 minutes)

Add-ins:

½ cup Dairy-free chocolate chips (e.g., Enjoy Life Mini Chips)

Nuts like chopped walnuts, pecans or almonds

Dried Fruits like cranberries or cherries

Preheat Oven: Set oven to 350°F (175°C). Line a muffin tin with paper liners.

Prepare Flax Eggs: In a small bowl, combine ground flaxseed and water. Let sit for 5 minutes to thicken.

Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients: In another bowl, mix almond milk, melted coconut oil, apple cider vinegar, vanilla extract, and prepared flax eggs.

Combine Wet and Dry: Pour wet ingredients into dry ingredients. Stir until just combined. Do not overmix.

Add Chocolate Chips: Fold in dairy-free chocolate chips.

Fill Muffin Tins: Divide batter evenly among muffin cups, filling each about ¾ full.

Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Swaps:

Substitute coconut sugar with maple syrup; reduce almond milk by ¼ cup to compensate for added liquid.
Use oat milk or soy milk in place of almond milk.

Serving Suggestions

Serve warm with a dollop of coconut whipped cream.
Pair with fresh berries for a refreshing contrast.
Enjoy with a cup of herbal tea or coffee.

Meal Prep Tip:

Muffins can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.

Air Fryer Instructions:

Preheat air fryer to 320°F (160°C).
Place muffin liners in the air fryer basket.
Fill liners with batter and air fry for 12-15 minutes, checking for doneness with a toothpick.

Instant Pot Instructions:

Use the Instant Pot's cake function.
Place a trivet and add 1 cup of water to the bottom.
Use silicone muffin cups, fill with batter, and place on the trivet.
Set to high pressure for 15 minutes, then quick release.

Nutrition Facts

12 servings

Serving size

1 Muffin

Amount per serving
Calories210

% Daily Value *
Total Fat 10g13%

Saturated Fat 6g30%

Trans Fat 0g

Monounsaturated Fat 2g

Polyunsaturated Fat 1g
Cholesterol 0mg
Sodium 180mg8%
Total Carbohydrate 28g11%

Dietary Fiber 3g11%

Total Sugars 12g

Includes 10g Added Sugars20%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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True Love Chocolate Muffins

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