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

Author Johnna


  • 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.