Vegan Chocolate Muffins

Posted by Tintin Sealey

Dry ingredients:

  • 1 ½ cups gluten-free oat flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsweetened cocoa powder

Wet ingredients:

  • ¼ cup coconut sugar
  • 3 tablespoons melted coconut oil
  • ½ cup non-dairy milk
  • ½  cup + 2 tablespoons water
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract


  • Cocofrio ice cream
  • Raspberries



  1. Preheat the oven to 175 degrees Celsius. Line a 12 cup muffin pan with cupcake liners and set aside.
  2. In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt
  3. Add water and milk to a microwave-safe bowl. Heat in 10-second intervals until just warm. 
  4. In a medium bowl, whisk together all wet ingredients - water, milk, coconut oil, sugar, maple syrup and extract. Whisk until mixed together
  5. Add wet ingredients to dry ingredients. Whisk until incorporated.
  6. Pour batter into prepared muffin pan filling each cup about ¾ of the way. Bake for 16 - 20 minutes.
  7. Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and continue cooling on a rack until completely cooled. Serve with your favourite scoop of Cocofrio ice cream and raspberries.