Decadent Vegan & Gluten-Free Chocolate Ganache Lava Muffins: Your Ultimate Oil-Free Indulgence

Discover the magic of naturally sweetened, vegan, gluten-free, and oil-free chocolate lava muffins, each bursting with an irresistibly rich, two-ingredient dark chocolate coconut ganache center.

Can you believe it’s the last day of July already? Time truly flies, especially when you’re busy creating delicious, wholesome recipes and navigating life’s big changes. This past week has brought a monumental development: my house has finally sold!

It feels incredibly surreal to know that the place I’ve called home for the past three years will soon belong to someone else. This isn’t just any house; it’s Flora & Vino HQ, the very first spot where I meticulously set up my little food business, pouring my heart and soul into every recipe. Moving means a new chapter for me and for this culinary space that has seen countless experiments, triumphs, and, of course, a lot of chocolate.

But as they say, home is where the heart is, and my passion for food continues to drive me, no matter the location. On the bright side, this new phase brings an end to the endless cycle of showing requests, open houses, and the mad dash to whip up delicious eats between staged visits. It’s time to settle into a new routine and focus even more on what I love: sharing amazing plant-based recipes with you.

Naturally, such a significant milestone called for a celebration, and what better way to mark the occasion than by covering my newly sold kitchen in copious amounts of chocolate? These Chocolate Ganache Lava Muffins are a celebration in themselves – a testament to how utterly decadent and satisfying vegan and gluten-free baking can be. Each bite offers a rich, moist muffin overflowing with a luxurious, two-ingredient dark chocolate ganache, creating a truly volcanic experience for your taste buds.

I often wish I had the whole mise en place thing perfectly down, where all ingredients are neatly prepped and organized before I start baking. But let’s be honest, when I’m truly immersed in the creative process, my kitchen counters tend to look a bit, shall we say, post-apocalyptic. It’s that moment right before everything comes together beautifully, kind of like the calm before the storm or the darkest hour before dawn.

The good news is, you won’t need to pull out an overwhelming number of ingredients to get these incredible lava muffins going. Even if you’re prone to making a mess, like me, this recipe keeps things relatively simple. Our journey to these delightful vegan chocolate muffins begins with a robust and wholesome base. We use a combination of hearty oat flour and finely ground almond flour, which gives the muffins a wonderful texture and ensures they are entirely gluten-free. For natural sweetness, we opt for unrefined coconut sugar, providing a delicate caramel note without any refined sugars.

And for those seeking an oil-free option, this recipe delivers! We achieve a perfect moistness and richness without any added oils, thanks to the clever incorporation of unsweetened applesauce. This ingredient not only replaces oil but also adds a subtle fruitiness that complements the chocolate beautifully. For the ultimate chocolate lover, feel free to toss in some extra dark chocolate chunks or chips into the batter – because, let’s face it, more chocolate is always a good idea, especially since a glorious chocolate ganache surprise awaits inside!

These muffins are designed to be substantial, so don’t be shy when filling your muffin liners. You’ll want to fill them nearly to the top to ensure they achieve a good height and a satisfying structure. This recipe typically yields about 9 medium-sized muffins, or if you prefer them slightly smaller, you might get 12. However, for the best “lava” experience, larger muffins are ideal for stuffing with that decadent dark chocolate filling. So, let’s go big and embrace the generously sized, perfectly rich chocolate muffin base.

Now, let’s talk about the star of the show: the incredibly simple yet utterly luxurious two-ingredient chocolate ganache. You won’t believe how easy it is to create this luscious, pourable chocolate center with just these two key ingredients:

Full-fat coconut cream
High-quality dark chocolate

That’s truly all you need! For my recipe, I personally love using Hu Kitchen Baking Gems. They provide an exceptional depth of flavor and melt beautifully, creating a rich and velvety ganache that perfectly complements the muffins. Plus, they are vegan and made with wholesome ingredients, aligning perfectly with the ethos of this recipe.

Creating this ganache couldn’t be simpler. Start by placing your dark chocolate gems (or chopped dark chocolate) into a large, heat-safe bowl. In a separate saucepan, gently heat the full-fat coconut cream over medium heat until it’s simmering and visibly steaming. The key here is not to boil it, but to get it hot enough to melt the chocolate effectively. Once the coconut cream is ready, carefully pour it over the dark chocolate in the bowl.

Now comes the waiting game, which is the hardest part! Allow the hot coconut cream and chocolate to sit undisturbed for about 5 to 7 minutes. This allows the heat to gently melt the chocolate, ensuring a smooth and lump-free ganache. After the resting period, grab a spoon or a whisk and gently stir the mixture until it transforms into a beautiful, thick, and utterly smooth chocolate sauce. The aroma alone is heavenly!

It’s important to remember that ganache will thicken and harden as it cools. For this recipe, you want the ganache to be warm and runny, so work relatively quickly to ensure it’s still pourable for the assembly stage. A handy tip: I like to transfer my warm ganache into a larger measuring cup with a spout. This makes the pouring and filling process much easier and helps achieve a nice, even flow into the muffins, preventing unnecessary spills and ensuring every muffin gets its perfect chocolate core.

The true genius behind these Chocolate Ganache Lava Muffins lies in their assembly. When I first envisioned an ooey-gooey, molten chocolate center for my muffins, my initial thought was to bake the ganache directly into the muffin batter. However, after some experimentation, I quickly realized that this method didn’t quite produce the dramatic, volcanic chocolate eruption I was hoping for when you take that first glorious bite. The ganache would often bake into a more solid truffle-like consistency, rather than the flowing lava effect.

After a bit of research and drawing inspiration from other talented bakers, I discovered that many achieve that perfect molten center by filling their muffins *after* they’ve been baked. While some intricate methods involve fancy piping equipment and precise techniques, here at Flora & Vino HQ, we prefer a more accessible, low-tech, and incredibly effective solution. It’s simple, smart, and uses tools you likely already have in your kitchen!

Here’s the easy trick: head over to your utensil drawer and find a wooden spoon. Look for one with a nicely rounded handle end – not the spoon part itself, but the opposite, cylindrical end. This humble tool will be your best friend for creating the perfect cavity for your chocolate lava. Once your muffins are freshly baked and still warm, use this rounded spoon handle to gently poke a 1-inch wide hole into the center of each muffin. Press down firmly and give it a slight wiggle to create enough space to fill generously with the chocolate ganache. The warmth of the muffins helps prevent them from crumbling and makes the process incredibly easy.

With your muffin craters ready, carefully pour the warm, runny chocolate ganache (from your measuring cup with a spout, as recommended!) into each hole until it’s full. Don’t worry if some of the ganache overflows a little; in fact, a slight overflow is perfectly acceptable and even preferred if you enjoy a beautiful, glossy chocolate topping, as I certainly do! It adds to the irresistible visual appeal and extra chocolatey goodness. And just like that, with this simple technique, you’ll have magnificent vegan lava muffins, eagerly awaiting for you to sink your teeth into their molten centers.

These Chocolate Ganache Lava Muffins truly strike a delightful balance, sitting somewhere wonderfully between a hearty muffin and a decadent cupcake. They are undeniably more indulgent than your everyday breakfast muffin, yet they don’t quite cross into the full-blown dessert category if you’re looking for something that offers the best of both worlds. I actually had the toughest time trying to name them because I couldn’t decide whether to categorize them as a “muffin” or a “cupcake.”

The texture of the cake itself is denser and heartier, more akin to a traditional muffin, especially given our wholesome oat and almond flour base. It’s not the light, airy crumb you’d typically find in a cupcake. And as for the topping, it’s a rich, glossy ganache, far removed from a fluffy, sugary frosting. The perfect name finally came from a brilliant reader on Instagram, who put my naming dilemma to rest with the incredibly fitting “lava muffins.”

Because that, my friends, is precisely what they are: moist, flavorful chocolate muffins overflowing with a warm, dark chocolate coconut ganache that spills out like molten lava when you break them open. It’s an experience, not just a treat! The “lava” effect, much like a fine wine, has a peak tasting window. I highly recommend savoring these about an hour after assembly. At this point, the muffin has slightly firmed up, providing a sturdy yet tender base, and the chocolate ganache has cooled just enough to be wonderfully runny, creating that perfect molten core.

Keep in mind that the chocolate ganache will eventually set up and firm over time, especially if refrigerated. But fear not, the lava effect is easily rekindled! Simply reheat your muffins briefly in the microwave before serving to bring back that delightful oozy center. If you prefer a firmer, more truffle-like chocolate core, they are equally delicious enjoyed straight from the fridge. These vegan lava muffins will keep beautifully in an airtight container in the refrigerator for up to one week, though, as with most freshly baked goods, they are always best when enjoyed fresh.

I genuinely hope you love baking and enjoying these incredible Chocolate Ganache Lava Muffins as much as I do. If you give this recipe a try, please let me know what you think! Your feedback is invaluable and helps me continue to create more delicious, wholesome, and exciting recipes for you all.

Be sure to leave me a comment, a rating, and a review below so I can use your wonderful insights to craft even more “yums.”

For all your amazing creations, give me a shout-out on Instagram and remember to use the hashtag #floraandvino. I absolutely love seeing what you bake!

Don’t forget to check out my Pinterest page to pin more delightful recipes like this one to make later. It’s a treasure trove of plant-based inspiration!

Craving more oil-free, gluten-free, refined sugar-free chocolate baked goods? I’ve got you covered! You definitely need to try my Oil-Free Dark Chocolate Beet Muffins for a surprisingly moist and flavorful treat, or indulge in the pure bliss of my Chocolate Donuts with Chocolate Hazelnut Ganache – they are simply divine and perfect for satisfying any chocolate craving in a healthier way.

If you enjoy this post and want to stay updated with all my latest recipes and kitchen adventures, head over to my homepage and subscribe to get updates delivered right to your inbox! Let’s continue this delicious journey together.

XO Lauren

Chocolate Ganache Lava Muffins

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5 from 1 review

Author: Flora & Vino
Total Time: 50 minutes
Yield: 9-10 muffins
Diet: Vegan, Gluten-Free, Oil-Free

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Description

These Irresistible Vegan & Gluten-Free Chocolate Ganache Lava Muffins are a true indulgence. Naturally sweetened and completely oil-free, each moist muffin holds a secret: a warm, flowing center of two-ingredient dark chocolate coconut ganache. Perfect for a decadent breakfast, a wholesome snack, or a healthier dessert, these muffins are a celebration of rich chocolate flavor and mindful baking. Prepare to be amazed by their gooey, molten heart and robust, satisfying texture!

Ingredients

Chocolate Muffins

2 flax eggs (prepared with 2 TBSP flaxseed meal + 5 TBSP filtered water, let sit for 5 mins to gel)
3/4 cup unsweetened applesauce (for moisture and oil-free binding)
1/2 cup unrefined coconut sugar (for natural sweetness)
1 1/2 tsp baking powder (for lift and tenderness)
1/2 cup unsweetened almond milk (dairy-free liquid)
1/2 cup unsweetened raw cacao powder (for rich chocolate flavor)
1 cup gluten-free oat flour (adds hearty texture and makes it GF)
1/3 cup almond flour (for moisture and delicate crumb)
1/2 cup Hu Kitchen Baking Gems (optional, for extra chocolate chunks in the muffin batter) *USE “FLORA” to get 20% off your first Hu Kitchen order!

Chocolate Ganache

8 oz. full-fat coconut cream (from a can, chilled to separate cream from water)
1 bag Hu Kitchen Baking Gems (8 oz. dark chocolate, or other high-quality dark chocolate chips/bar, chopped)

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Instructions

Preheat your oven to 350°F (175°C). Line 9-10 muffin cups with paper liners or lightly grease them to prevent sticking.
In a large mixing bowl, prepare your flax eggs by combining flaxseed meal and filtered water. Stir well and let the mixture sit for at least 5 minutes to thicken and gel, forming a binder for our vegan muffins.
To the gelling flax eggs, add the unsweetened applesauce, unrefined coconut sugar, and baking powder. Whisk these wet ingredients together thoroughly until well combined and slightly foamy. Then, gently stir in the unsweetened almond milk until just incorporated.
Next, add the dry ingredients: cacao powder, gluten-free oat flour, and almond flour to the wet mixture. Whisk everything until the batter is just combined. Be careful not to overmix; a few lumps are fine. The batter should be thick and easily scoopable.
If you’re a true chocolate enthusiast, gently fold in the optional chocolate Hu Kitchen Baking Gems or chocolate chunks. Divide the batter evenly among the prepared muffin tins, filling each cup nearly to the top to ensure nice, tall muffins.
Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The edges should also begin to pull away slightly from the paper liners, indicating they are perfectly baked.
While the muffins are still warm and fresh from the oven, use the rounded, cylindrical end of a wooden spoon (the handle, not the spoon part) to carefully poke a 1-inch wide hole into the center of each muffin. Press down firmly and gently wiggle the spoon to create a good cavity to fill with the chocolate ganache.
Remove the warm muffins from the tins and transfer them to a cooling rack. This allows them to cool slightly while you prepare the irresistible chocolate ganache.
For the ganache, add your Hu Kitchen Baking Gems (or chopped dark chocolate) to a large, heat-safe bowl and set aside. In a small saucepan, add the full-fat coconut cream and heat it over medium heat until it’s simmering and steaming, but not boiling. Pour the hot coconut cream directly over the dark chocolate. Allow it to rest undisturbed for about 5 minutes to let the chocolate melt. After resting, stir gently with a spoon or whisk until the chocolate is fully melted and you have a smooth, glossy, thick chocolate sauce.
Transfer the warm, runny chocolate ganache to a measuring cup with a spout for easy pouring. Carefully pour the ganache into each muffin crater until it’s full. If desired, let a little ganache spill over the top for that beautiful “lava flow” effect.
Let the filled muffins cool slightly (about an hour is ideal) for the ultimate “lava” experience where the ganache is still gooey. Enjoy them promptly! These delicious muffins will keep well in an airtight container in the fridge for up to one week. Please note that the chocolate ganache will firm up as it cools completely or is refrigerated. To re-achieve the molten lava effect, simply reheat individual muffins in the microwave for 15-20 seconds before serving.

Prep Time: 25 mins
Cook Time: 25 mins
Category: Dessert, Muffin, Breakfast
Method: Bake
Cuisine: Vegan, Gluten-Free, Oil-Free, American

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!