Decadent Double Chocolate Muffins Gluten Free Vegan

      It’s been a while since I posted a baked dessert recipe here on the blog. That doesn’t mean though that I’ve stopped experimenting in the kitchen.  If you’ve been following me in Instagram, Facebook or Twitter,  (I hope you are.) I’m sure you are aware that I’m spoiling the kids too much by always giving them freshly baked goods.  Hey, it’s part of my job as a mom right? 
      Among the pictures I posted on Instagram lately, this Decadent Double Chocolate Muffins got the most requests for me to share the recipe.  I guess describing it super moist and made with lentil flour generated some extra curiosity.  What do you think?  Does it sound intriguing? 
    Anyway, for the past few months, I’ve been testing several protein rich naturally gluten free flours such as lentil, chickpeas, mung bean and even tiger nuts.  Child #3 in particular needs extra protein. Aside from that, we’re already big rice eaters so I want to produce treats that are not only yummy but healthier as well.   
     While I’m writing this post, I’ve been going back and forth whether I’ll call it a muffin or a cupcake.  Unlike most muffins, these are very light, soft and spongy.  The texture close to an angel food cake.  Without icing though, I can’t officially call these cupcakes.  Anyway, I just decided to call it muffins.  If ever you need to make cupcakes, you can make these and top it with some healthier Creamy Chocolate Frosting.  I’m sure it will be a hit to any party.  
         Who says you have to feel guilty when you eat something decadent?  Give these a try and let me know what you think.  
          Have a great weekend!


2 Tbs. ground flax seeds
6 Tbs. water
1/2 cup unsweetened applesauce
1 cup nondairy milk ( I used flax milk)
2 tsp. apple cider vinegar
1/4 cup avocado oil (or canola, grapeseed)
2 tsp. vanilla extract
1 cup organic raw sugar
1/2 cup chocolate chips

Flour mix
1/4 cup arrowroot flour
1/3 cup potato starch
1 cup lentil flour
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt

1. Preheat oven to 375 degrees F.  Line two (12 standard sized) muffin tins with cupcake liners or silicone cups.
2. In a small bowl, combine the flax seed and water to make .  Mix well and let it stand for at least 5 minutes.
3. Add the apple cider vinegar to the non dairy milk. Stir and set aside.
4. In a medium size bowl, shift the ingredients of the flour mix.
5. With the mixer running, cream the sugar, avocado oil, apple sauce and flax seed goo until light and fluffy.
6. Alternately add the flour mix and non dairy milk.  Start and end with the flour mix.
7. Mix for about 1 minute.
8. Stir in half of the chocolate chips.
9. Fill prepared muffin tips up to 3/4 full.
10. Top with remaining chocolate chips.
11. Bake at 375 degrees for 10 minutes.
12. Reduce the oven temperature to 350 and bake for another 10-13 minutes or until the toothpick inserted in the middle comes out clean.
13. Remove from the muffin tins and let it cool on top of a cooling rack.
14. Enjoy!


  1. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share next time!

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