Dairy FreeHealthy Mexican Chocolate Vegan Muffins! We’re spicing up chocolate vegan muffins! Dark Chocolate melted together with cinnamon, cayenne, and nutmeg, then mixed in gluten free muffin batter. Rich and decadent but still lightly sweet. Great for breakfast, brunch, or anytime.
Hey all! I just couldn’t help sharing these Vegan Mexican Chocolate gluten free Muffins sooner versus later.. I felt the urge of inspiration and had to share!
Yes, Mexican chocolate in a gluten free vegan muffin!
And when you top these gluten free muffins with a vegan Homemade Dulce de Leche sauce, they will magically turn into a dessert or cupcake of some sort. CAN YOU EVEN HANDLE THAT? Say yes, please?
Also, let’s talk about all the lovely things that make Mexican Chocolate Healthy. mmm k?
Mexican food, chocolate, and vegan gluten free muffins… they obviously go together. And because obviously there’s this little holiday coming up that allows us to take our Mexican food adoration to a whole new level (ahem.. cinco de mayo!), we need to celebrate Mexican Chocolate.
I have your attention now, don’t I?
Typical Mexican chocolate is made with roasted and ground cacao nibs, sugar, and cinnamon.
Other spices such as nutmeg and allspice may be added, along with nuts, and chilies are sometimes used as well. The natural sweetness from the sugar makes the addition of extra sweetener unnecessary. (source).
Did you catch that? Mexican Chocolate uses cacao nibs and some pretty spectacular anti-inflammatory spices.
- Cinnamon – My fav! Helps calm us, boost brain function, and contains antibacterial properties that supports digestion.
- Nutmeg– contains antioxidants and disease-preventing phytochemicals plus a hefty dose of Manganese which can help regulate the blood sugar.
- Allspice– Contains an essential oil that aids in digestion. Plus it contains great anti-inflammatory properties.
- Cacao – Known as the plant Theobroma cacao, cultivated for its seeds, known as cacao beans or cocoa beans. Super power antioxidants and helps promote healthy gut microbiome.
- Chilies or Chili powder– antioxidant and anti-inflammatory properties, and has shown to help reduce pain in muscles or joints due to inflammation.
Now, because adding white sugar to these mexican chocolate muffins would probably undo all the health perks, I decided to naturally sweet them with the addition of dried fig! Who doesn’t love dried fig? Plus it packs in some extra fiber making them one magical SUPER FOOD Vegan Mexican Chocolate Gluten Free Muffin! Yes, I just went there.
Speaking of chocolate on repeat. Let’s get the recipe already cause I hear these muffins calling my name.
What you need to Make these Gluten Free Mexican Chocolate Muffins
- gluten Free flour (Multipurpose or 1:1 flour)
- Cinnamon, nutmeg, cayenne powder
- Dark Chocolate
- Pumpkin puree or mashed avocado (mashed)
- Coconut sugar or raw sugar
- Apple Cider Vinegar and oil
- Optional topping like – cocoa powder mixed with sugar or dulche de leche sauce (Vegan)
Mexican Chocolate Vegan Muffins (Gluten Fre)
- Prep Time: 15 min
- Cook Time: 22 min
- Total Time: 37 minutes
- Yield: 10-12 muffins 1x
Print Recipe
Pin RecipeDescription
Mexican Chocolate Vegan Muffins {Gluten Free}
Ingredients
INGREDIENTS
- 2 cups Gluten free multipurpose flour mix (I used bob redmill’s gluten free 1:1 flour)
- 1 teaspoon Baking Soda
- 1/2 teaspoon kosher Salt
- 1/2 c baking chocolate Dark – chopped or diced .
- 1/4 c dark chocolate or vegan chocolate (melted with 1 tsp refined coconut oil)
- 1/2 tbsp cinnamon
- pinch of cayenne or chili pepper and nutmeg (1/4 tsp or so)
- 1/2 cup Sugar (raw sugar or baking stevia)
- 1 cup almond or coconut milk, warmed.
- 1/3 cup naturally refined coconut Oil, melted
- 1/3 to 1/2 cup pumpkin puree or ripe avocado (more for extra moist)
- 1 teaspoon Mexican Vanilla or Pure Vanilla Extract
- 1/2 tablespoon Apple Cider Vinegar or lemon juice
- Optional topping – sugar crystals, cocoa powder, or Dulce De Leche Sauce to top (vegan)
Instructions
- Preheat the oven to 350 F
- In a medium bowl, sift together GF flour, baking soda, salt. Set aside.
- Chop your 1/2 c dark chocolate or finely dice. Set aside.
- Next melt your chocolate in microwave or stove top with coconut oil, and stir in spices.
- In a large bowl, combine the sugar, warm milk, pumpkin (or avocado), coconut oil, and vanilla extract. The warm milk helps prevent the coconut oil from hardening.
- Then mix in your apple cider vinegar, gently.
- Add your dry ingredients to the wet ingredients, gently stir together until smooth. The batter should be similar to a cake batter.
- Swirl in the melted mexican chocolate and then gently fold in your chopped chocolate or chocolate chips.
- Spoon into greased or lined muffin tins about 2/3 rds to 3/4 full
- Bake for,about 22 minutes or until a toothpick inserted into the center comes out clean
- Remove from the oven and let it cool on cooling rack for 10 -15 minutes.
- Feel free to top with extra crystalized sugar, cocoa powder, or vegan Dulce De Leche Sauce , or ALL!
Notes
- Gluten free 1:1 Flour works best. You make also use oat flour but be sure it’s extra fine.
- Keeps well (sealed) in fridge for up to 1 week or freezer for up to 3 months.
- Category: dessert
- Method: baking
- Cuisine: american/mexican
Keywords: mexican, chocolate, vegan, gluten free, dessert, breakfast, healthy, chocolate
So super (err. superfood), so delicious, so easy, so throw your hands up in the air and wave them like you just don’t care… ok you’ll only get that joke if you are my age or older. Sorry, corny Cotter moment.
All that’s left is to gaze at that dulce de leche sauce on top and forget my corniness!
Have you ever tried Mexican Chocolate? Did you know about all those superfood spices with health perks?
Cheers,
LC
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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Need these! Anytime chocolate gets a healthy twist I’m on board – and now I’m craving spicy Mexican chocolate. On another note you’re reminding me I’m really curious to try out a vegan muffin!
making vegan muffins with paleo flour is tricky but doable! I used bobs redmills 1:1 here so I could get more volume with the starch and acid. So they are not paleo but they are so fluffy and moist! You gotta try!
YAS. I love spicy Mexican chocolate. Really, I love most things about Mexico. I need a margarita.
Mexican chocolate is the best! It’s one of the things I miss about working in Mexico. Now these I must try. Waving my hands like I just don’t care right now lol!
haha why i love you so!
I LOVE this!! Literally anything with figs is my favorite 😉 So exciting about this recipe – pinned for later!
I still haven’t spiked any chocolate treats with the SPICE! I should probably get to it!
I have never had Mexican Chocolate but I guess that needs to change 😉
YASSS!! I can NOT wait until Friday for that dulce de leche recipe!! I’m loving that you sweetened them with figs too!
Hello yum! Does this recipe yield a dozen? I was unable to find how many servings it made.
oh whoops! typo in my recipe. thanks for catching it. So if you fill cups 2/3rds full they make 12. If you fill 3/4 full they make 10. Hope that helps!
I am not sure if I can cheat on Swiss chocolate with Mexican chocolate….but yes, it is delicious, I tried it when I travelled there.
And Dulce de Leche?! Oh sooooo gooood.
Oh yes, swiss chocolate and mexican chocolate need to have a baby. 😉 p.s miss you!
Chocolate + Spices + Muffins = a bite of breakfast (or snack) heaven!!!
Girlfriend, I have an idea – how about you eat that one muffin you are holding and send me the rest? Gosh darn it – you made these super healthy and seeing I have 0 self control when chocolate is in healthy form – I’ll take ’em ALL! xx
I just don’t care! That’s classic.
Those California figs are a sign. Head west. I need some adrenals support for this move – I know you have all the secrets.
P.S. Who knew about the allspice?!
These look delicious. I need some more chocolate in my life.
I can concur
The fact that these are healthy and have a dulce de leech sauce too makes me want to throw my hands in the the air like I just don’t care haha!
yea! that’s the way to do it! haha
Yes Yes Yes!!!! Love all those spices too!!!!!!!!!!!!!!!
And i love you! <3
xoxoxo
I have not tried Mexican chocolate but it definitely on my radar. The muffins look fabulous. Healthy and yummy. Thanks for the recipe.
yea! thanks Lauren. Let me know if you try it.
I don’t think I’ve ever tried Mexican chocolate, but I did try chocolate with a little spice in it… which my wimpy taste buds couldn’t even handle 😆 I’ve heard that anything sweet is supposed to help with a burning tongue, though, so I’ll take a shot glass of dulce de leech sauce please 😀
OMG you must try! it’s not spicy. Promise!
These look really tasty and I just love your photos!! Pinning 🙂
thank you friend!
There is so much goodness going on in these little muffins! Yuuuuuuuuuuuummmmmmmm!
Chocolate is always a winner with me but Mexican Chocolate is just a whole new level of deliciousness 😉
You know it!
I HAVEN”T FORGOTTEN ABOUT YOU! I promise I still read your posts daily!! These muffins look a—amazing! Totally making soon!
And I haven’t forgotten you! I hope you are well
Your muffins look delicious but the recipe says gluten free – not Paleo. Is there a way to make them Paleo? I save and sometimes use many of your Paleo recipes. Thanks so much.
sure! can you have eggs?
Chocolate for breakfast on repeat. I like the sound of that.
Mexican hot chocolate is so much better than the normal one! Parisian hot chocolate is delicious too. I love all of the spices that goes into Mexican hot chocolate–these muffins look phenomenal and so deliciously moist inside!
Ohhh i gotta try!