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)


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


  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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