Chocolate Chocolate Chip Muffins (gluten-free, dairy-free, egg-free, vegan)

Chocolate Chocolate Chip Muffins  In Johnna's Kitchen

These muffins, while not picture perfect, are so full of rich chocolate flavor and wonderful texture, that I just had to share them with you.  Chocolate Chocolate Chip Muffins are a great way to start the day.

I say this because muffins are for breakfast, right?  I saw some diet guru on TV recently and he said whoever came up with the name muffin was just trying to find a way to trick us into eating cake for breakfast.  Maybe he’s right.  Don’t care.  I’m eating these for breakfast.  Also, maybe for lunch.

While these are a bit cake-like, they are definitely not as sweet as cake and the texture is more muffin-like than the delicate crumb of a cake.  These are a favorite roadtrip snack of mine because they hold together well. They also pack well if you are a lunchbox fan.    Enjoy!

I am entering this recipe in the So Delicious Dairy-Free 3 Course Recipe Contest. 

so delicious contest

Chocolate Chocolate Chip Muffins (gluten-free, dairy-free, egg-free, vegan)

Yield: Makes 10 muffins

Chocolate Chocolate Chip Muffins (gluten-free, dairy-free, egg-free, vegan)


  • 1 cup Johnna's Favorite Gluten-Free Flour Blend
  • 1/2 cup almond flour
  • 3/4 cup coconut sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 6 ounces non-dairy yogurt (I use So Delicious cultured coconut milk)
  • 2/3 cup non-dairy milk (I use So Delicious Coconut Beverage or unsweetened almond milk)
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (I use Enjoy Life dairy-free chips)


  1. Preheat oven to 350 degrees. Line 10 cavities of a muffin pan with paper cupcake liners.
  2. In a large mixing bowl, stir together flour, almond flour, coconut sugar, cocoa powder, baking powder baking soda and sea salt. Set aside.
  3. In a medium mixing bowl, combine non-dairy yogurt, non-dairy milk and vanilla extract.
  4. Add liquid mixture to dry mixture, stirring just to combine.
  5. Once combined, add in chocolate chips.
  6. Pour batter into wells of muffin pan, a scant 1/3 cup in each of the ten cavities.
  7. Bake at 350 degrees for 15 to 17 minutes, until a toothpick inserted into the center comes out clean.
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  1. says

    Johnna, I love these muffins! Chocolate and more chocolate and practically coming out of the pan are my kind of muffins. :-) I also love making vegan muffins using dairy-free yogurt. You should enter these in the So Delicious recipe contest being sponsored by So Delicious and Go Dairy Free. I’d vote for them!


    • says

      Thanks, Shirley! I took your suggestion and entered this recipe in the contest. I use their cultured coconut milk (I call it CoCoYo) in almost all of my cupcake and muffin recipes. I even used it in my hashbrown casserole recipe that I shared recently. Good stuff!


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