Gluten/Dairy/Egg-Free Mocha Chocolate Chip Muffins

Recently, I received a sample of whole grain flours and mixes from King Arthur Flour, some of which were gluten-free, including their Gluten-Free Baking Mix, Gluten-Free Whole Grain Mix, and Gluten-Free Ancient Grain Mix. The first gluten-free recipe I came up with using King Arthur Flour's Gluten-Free Flour Mixes were a stash of fluffy Gluten/Dairy/Egg-Free Pancakes.

Today, I came across a recipe for Mocha Muffins on Joy of Baking, and knew immediately I had to try converting this recipe to a Gluten/Dairy/Egg Free Mocha Chocolate Chip Muffin Recipe. I've found that whole grain flours work best with heartier muffins, not the ones that are usually lighter and whiter. I've made pumpkin, carrot, and banana muffins using gluten-free whole grain flour blends, and they've all come out great, so I suspected that Mocha Chocolate Chip Muffins would work really nicely with the gluten-free whole grain flour blends.

I made a number of adjustments to make this Mocha Chocolate Chip Muffin allergy-friendly, including substituting ground flax seed for the eggs, coconut yogurt for the buttermilk, a mashed banana for half of the oil, King Arthur Gluten-Free All-Purpose Flour Mix for the white flour, and King Arthur's Gluten-Free Whole Grain Mix for the whole wheat flour. I also used unrefined coconut sugar in place of the brown sugar.

These Mocha Chocolate Chip Muffins came out so moist and chocolately, I was amazed. They did not taste at all like gluten-free muffins, which sometimes have a grainy texture. I think the cocoa and chocolate chips smoothed out the texture perhaps. My kids loved them and couldn't believe they were gluten-free. In fact, my little guy gobbled one up pronto and was quick to show me the empty muffin liner and said, "See how good it was, I ate it up so quickly!" That's the ultimate feedback - I know I've got a winner when my little guy gives it an enthusiastic thumbs up!

Gluten/Dairy/Egg-Free Mocha Chocolate Chip Muffins {Vegan}

Printable Recipe

Ingredients:

• 2 tablespoons ground flax seed plus 6 tablespoons water
• 1/2 cup So Delicious Coconut yogurt
• 1/4 cup olive oil
• 1 banana, mashed
• 1/4 cup strong black coffee
• 1 teaspoon vanilla extract
• 1 cup King Arthur Gluten-Free All-Purpose Baking Mix
• 3/4 cup King Arthur Gluten-Free Whole Grain Mix
• 1/4 cup cocoa powder, sifted
• 1 cup unrefined coconut sugar
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup dairy-free chocolate chips

Directions:

1. Preheat oven to 375 degrees.  
2. In a small bowl, combine ground flax seed and water together. Let sit for 2-3 minutes.
3. In a medium bowl, combine flax seed mixture, coconut yogurt, olive oil, mashed banana, coffee, and vanilla extract.
4. In a large bowl, combine the All-Purpose Baking Mix and Whole Grain Mix together, along with the cocoa powder, coconut sugar, baking powder, baking soda, cinnamon and salt. Stir in the chocolate chips.
5. Pour wet ingredients into bowl of dry ingredients, and mix until just combined - do not overmix.
6. Fill muffin tins with batter.
7. Bake for 18-20 minutes, until a toothpick inserted in the center of the muffin comes out clean.
8. Transfer to a wire rack and let cool.

Makes 12 muffins.