Vegan & Gluten Free Lava Muffins


Date night? Girls’ night? Boys’ night? Alone night? Pair these with a delicious glass of red or a ice cold glass of cashew milk and you’ll be glad you spent the night in. Don’t let this title intimidate you, prep time is only 10 minutes. If you can handle tuning on an oven, you can handle this. Enjoy!




  • 2 cups almond flour

  • 1/3 cup 100 percent cocoa powder

  • Pinch of sea salt

  • 1 1/2 teaspoon baking powder

  • 2 flax eggs (2 tablespoons ground flaxseeds mixed with 6 tablespoons water)

  • 1/4 cup coconut oil (melted)

  • 1/3 cup maple syrup

  • 1/2 cup unsweetened almond milk

  • 12 raspberries

Chocolate Sauce



  1. Preheat the oven to 350°F and spray a muffin pan with non-stick spray

  2. First, prepare your flax eggs by whisking the ground flax seeds and water together. Set aside.

  3. In a large mixing bowl, add all your dry ingredients (almond flour, cocoa powder, salt, baking powder).

  4. Pour melted coconut oil into the dry ingredients. Add your maple syrup and almond milk and mix until well combined.

  5. Add your flax eggs and mix well!

  6. Boil water 1 inch of water in a small pot, place a heat safe bowl in the mouth of the pot. Add your chocolate and almond milk, stir until melted.

  7. Fill your each muffin hole with 1/2 the batter, press 1 teaspoon of chocolate sauce into the center, cover & fill remaining space with batter, place in the oven, and bake for 30 minutes

  8. Remove from oven, place a drop of remaining chocolate sauce on top of each muffin and top with 1 raspberry. SERVE IMMEDIATELY.