Gluten-Free Wheat-Free Chocolate Muffins Recipe

Gluten free chocolate muffins that are vegan and dairy free
Sexy delicious gluten-free vegan chocolate muffins.

Rise and Shine, Campers

Happy Groundhog Day! 

Today's post is short and sweet and all about muffins. Not just any old muffins, either. Gluten-free chocolate muffins. Because as any gluten-free goddess knows, chocolate makes breakfast better.

Especially with six more weeks of Winter looming.

Chocolate muffins that are vegan and gluten free
Gluten-free chocolate muffins for breakfast or tea time.

Karina's Gluten-Free Wheat-Free Chocolate Muffin Recipe

I happen to love the taste of quinoa flour. It complements chocolate perfectly. But if you're not a fan of quinoa flour's taste, substitute your own higher protein flour. Buckwheat, almond, or brown rice flour should work. 

Preheat the oven to 375ºF. Line a twelve muffin tin with paper liners. 


1 cup sorghum flour 
1/2 cup organic quinoa flour (or GF oat flour) 
1/2 cup potato starch (not potato flour) 
1/2 cup unsweetened cocoa powder 
1 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon fine sea salt 
1 teaspoon xanthan gum
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg 
1 cup organic light brown sugar 
1/4 cup coconut oil or light olive oil 
3/4 cup to 1 cup rice milk - start with less 
1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy* or see below
1/4 teaspoon lemon juice or rice vinegar


Whisk the dry ingredients in a bowl. Add the wet ingredients. Mix until the batter is smooth- it will be slightly sticky. If it climbs the beaters use a figure eight motion to control the batter better.

If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.

Stir in:

1/2 cup chopped pecans or walnuts (omit for nut-free)
Heaping 1/2 cup of vegan chocolate chips

Spoon the batter into twelve lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.

Bake in the center of a hot oven until domed and firm, but springy. About 17-20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).

Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melty. When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness. Thaw to room temperature.

Cook time: 20 min

Yield: One dozen muffins

*Or use two large free-range organic eggs.

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Recipe Source:

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xox Karina


Micco said...

When I saw this recipe, all my mind could think was, "NOM NOM NOM!"

MaryG said...

Hi Karina, I haven't tried these muffins but I'm sure they are delicious, because I have tried your cranberry pumpkin chai bread and I just have to say that it has become my go-to recipe when I want a treat. I add chocolate chips and raisins, and everyone I serve them to, gluten-free and non-GF alike, loves them. I do use eggs, vary the spices depending on what's in the little jars on my shelf, and grate fresh ginger--how could I not tinker? And I make muffins instead of a loaf, because I think they travel better that way.

Anyway, I just wanted to thank you for the great recipe that has inspired many a treat since I discovered it last fall.


Cookin' Canuck said...

I love the lighting in your photo! Your writing makes me feel as though I am right there with you.

I Am Gluten Free said...

Oh, these look wonderful. I've just begun baking with quinoa flour and LOVE it. I thought I wouldn't like its' strong taste, but it is masked by all the other ingredients. I think it especially works well with buckwheat and teff, to name a few other ingredients I mix it with.

Your picture is just splendid! Hope all is well in your part of the world!

best, Ellen

Anonymous said...

Karina, i am allergic to yeast so cannot use rice vinegar....i wondered if you had any suggestions as a substitiue? Would lemon juice work?

Karina Allrich said...

Lemon juice can sub for vinegar in my recipes; you can also (in this particular case) leave it out. Enjoy!


Tasty Eats At Home said...

This sounds so perfect for a sunny morning!

Lori Jablons said...

K, these look scrumptious. I am really trying to love buckwheat flour but am having a hard time. Will try these and report back. Btw,you are my favorite food photographer! :)

Lori Jablons said...

K, these look scrumptious! Trying to love buckwheat flour, but I am struggling. Will make these and report back. Btw, you are my favorite food photographer. :)

veggievixen said...

totally gorgeous photos!! i have never baked with quinoa flour...i'm intrigued.

Jennifer said...

These sound SO good and love that they are so healthy! Beautiful photo!

Jenna said...

These look amazing - one question though. Since my area has pretty limited gluten free flours I grind most of my own. I know quinoa has to be rinsed when I make it as a rice substitute - but does it need to be rinsed (and than dried) before turning it into flour?

Karina Allrich said...

Thanks, again, all! xox

Jenna- I have no idea. You'll have to research how to grind quinoa into flour. I buy it milled (as flour).


Carrie said...

I LOVE LOVE LOVE the taste of quinoa flour TOO! I just started using it in the past two weeks, because my store was completely out of any other whole grain flour. So I bought two bags of quinoa flour... oh my goodness! I've used it in bread, cinnamon raisin bread, and oatmeal raisin cookies... it is SO good! These muffins are NEXT on the list! :-) (((((((((((((hugs!!))))))))))))

Virginie P. said...

Hi Karina,
Thanks for this gorgeous recipe. Which flour is the best to replace sorghum flour? I can't find it where I leave. We've got african mil flour though, which has got a sort of earthy flavor. Do you think it would be ok? I don't know which taste sorghum flour has, nor how it goes in cakes mixture. Thanks.

Beth said...

interesting ingredients! It looks very tasty

Heather Loves Healthy Vegan Recipes said...

Oat flour (made in my coffee grinder) worked really well, too, although I do love quinoa. Jenna, there are a couple of options for the quinoa.

1. The reason you rinse the quinoa is to get rid of the bitter taste, but it is not imperative to do this. I would try it without rinsing and see if you still like it. I know I would.

2. You could rinse and cook the quinoa and use that. You'd need to use less water and slightly less oil in the recipe. It's a bit different, but would work. Hope this helps.

Stella said...

Hi Karina,
These look so nice, and I love that you used organic quinoa flour. I will have to send this recipe to a friend in D.C. who is gluten intolerant.

Jenn ( said...

These muffins look amazing! The pictures are gorgeous, too. :)


dining room table said...

I want to make it right away! The photos were the great influence! They look good and they are so photogenic.

Vicki W said...

I made these this week and they are awesome! Thanks antoher great recipe.

Paz said...

Loving the story... Loving the sound and look of this muffin.

Happy weekend, Happy Valentine's,

Rebecca said...

Thanks for the recipe perfect for v-day! Mine came out great and look good, too.

Meghan (Making Love In The Kitchen) said...

Chocolate muffins? When do they fall into the cupcake category

Josh said...

I made these today for Valentine's Day. I substituted oat flour because I didn't have and quinoa flour on hand. I wanted to make them red, so I topped them with a light marshmallow frosting and stenciled on a red sugar heart. They looked really valentine-y and were super delicious. Thank you!

JoyousTreasures said...

Chocolate!!!! These look absolutely yummy, I will have to give them a try sometime. Thanks!

j.cro said...

I baked these over the weekend and they were a big hit. I made them in my mini-muffin pan ( I was going to a potluck and wanted to stretch my effort) and added chocolate chips and left out the nuts. These muffins have a great texture and since I added the chocolate chips, they're like a stiffer brownie.

As a side note, when I tasted the raw batter I was a little nervous - I didn't have millet flour so I subbed in buckwheat - but they came out great and I will definitely make these again.

K Cormier said...

Hi Karina, I had all but given up on GF Vegan baking, my son has multiple food allergies and I was so tired of the precision so many GF Vegan recipes call for and they Almost Never turned out. We just tried these muffins, first crack, they're perfect, they taste great look amazing and a 5 year old did the measuring! Oh there is hope again in our kitchen. Thank You, I can't wait to try something else. PS I had to sub vanilla soy milk for rice milk and dark brown sugar for light and if it made a difference I'd never know.

Ali said...

I just made these, with cinnamon instead of nutmeg, and threw some blueberries in.... scrumptious! The blueberries add a great little juicy pop :)

Lori said...

Wowzers-these muffins sound amazing! I do love muffins.

@Ali-that's a great idea about adding blueberries. I may just have to try that.

Jess said...

Goodness, those muffins look heavenly!

Anonymous said...

Karina that isn't fair! Chapter 1 and 2 are blog reruns, where is Chapter 3? I'm waiting with baited breath!!

Your blog is sheer wonderfulness! Thank you.

Marsbar said...

Hi Karina, I haven't been able to track down sorghum flour here yet. What can I use instead in this recipe? I have maize, spelt, rice, etc.

pat @ said...

thanks so much Karina, I love the story... (so far at least, I can't wait for more!) I needed a break and you remind me that I need to go off into a good story more often. Keep on writing!!!!

And keep bringing us these amazing recipes, too.

yardsailor said...

Keep those chapters coming, love it! Muffins look good too.

Helen said...

I have been sick with an ear infection for the last week and needed cheering up so I just made these muffins..oh my goodness, they are amazing and just what I needed! Fabulous recipes as always! We can always count on you Karina :_)

Anonymous said...

Dear Karina,

Thanks for the wonderful recipe.

I have 2 questions here:

1) I do not have sorghum flour and millet flour as could not find them in the place I live. Will try to subtitute them with the flour mix that you've suggested in another page (rice flour, almond flour and tapioca). In this case, I will omit out potato starch as already have tapioca in the flour mix. Wonder if this is workable?

2) Personally, I do not like really sweet stuffs, so could I just use 1 tablespoon of brown sugar/ molasses instead of 1 total cup of sugar?

I am a newbie in baking. Thanks so much for your guidance, really appreciate it.


Shawna said...

I just wanted to let you know i tried out these muffins and they turned out really great!

Rennie said...

Just made these and YUM! A nutricious chocolate muffin :) I am happy. I added in a small, ripe smashed banana. Also used eggs instead of the replacer, and mixed some coconut palm sugar in with the brown sugar. Thanks for a great recipe!

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