Chocolate Ganache Lava Muffins

Vegan, gluten-free, and oil-free chocolate ganache lava muffins naturally sweetened and overflowing with a 2-ingredient dark chocolate coconut center.

Last day of July– where exactly did that come from???

The biggest development this week so far is that the house finally sold.

It feels a bit surreal knowing that this place I’ve called home for three years will be somebody else’s in a little over a month.

What makes it more poignant is that Flora & Vino HQ, the first place I set up shop for this biz of mine, will be moving along with me.

But home is where the heart is, and work is where the food is, yeah?

On the bright side, this means no more showing requests and open houses and scrambling to throw eats together between staged visits.

Naturally, I had to celebrate by covering the newly sold kitchen in chocolate.

These Chocolate Ganache Lava Muffins are a celebration in themselves– vegan and gluten-free muffins with overflowing with a 2-ingredient chocolate ganache.

I really wish I had the whole mise en place thing down, but the truth is that when I bake the counters look post-apocalyptic.

Kind of the whole it’s darkest before dawn kind of thing.

Luckily, you don’t need to pull out too many ingredients to dirty up the counters for this one.

But, if you’re like me, you’ll still manage to make a mess no matter whether you’re using 5 ingredients or 50.

These muffins start with a hearty oat and almond flour base, lightly sweetened with unrefined coconut sugar, and made oil-free with the addition of apple sauce!

Throw in some chocolate chunks if you’re a chocolate addict like I am, or leave them plain, because, spoiler alert: there is more chocolate coming.

These muffins don’t rise a ton, so you want to make sure you fill the batter nearly to the top to ensure the get some height.

The batter will make about 9 medium sized muffins or 12 quite small muffins.

Bigger muffins are better for stuffing with dark chocolate lava, so let’s go with that.

The 2-ingredient chocolate ganache is made with:

• coconut cream
• dark chocolate

That’s it.

I used Hu Kitchen Baking Gems to create mine.

It couldn’t be easier to make by pouring steaming coconut cream over the bag of Gems in a large heat safe bowl.

Wait a few minutes for the meltage, then stir with a spoon until you have a beautiful thick chocolate sauce.

Ganache will harden over time– so work quickly to ensure your sauce is still pourable for assembly.

For this recipe, you want to use the ganache when it’s warm and runny.

I like to transfer mine to a larger measuring cup with a spout to achieve a nice even pour.

The trick to these Chocolate Ganache Lava Muffins is the assembly.

Originally, when dreaming of an ooey gooey center to a chocolate muffin, I planned to bake the ganache into the muffin itself.

But this didn’t really produce the volcanic chocolate reaction I wanted when you bite into them.

After some research, I saw a lot of bakers stuff their muffins after the fact.

Many of them using fancy equipment to poke and fill your muffins with piped frosting, but we’re pretty low tech here at F&V, so here’s the easy solution.

Check out your wooden spoons in your utensils and select one with the roundest handle end (not the spoon— the opposite end– see picture!)

Use this spoon to poke holes into your freshly baked muffins and carefully fill with chocolate ganache poured into a measuring cup.

Some overflow is ok and even preferred if you like some topping like I did with mine!

And voila, you have lava muffins ready for you to sink your jaws into.

These Chocolate Ganache Lava Muffins are a nice settlement between a muffin and a cupcake.

They’re decidedly more decadent than your average muffin, but not flat out dessert-y if you’re looking for something somewhere in between.

I had the toughest time naming them, because I couldn’t decide which umbrella to file them under- muffin or cupcake?

The bread itself is denser and heartier than that of a “cupcake” and the the topping is more ganache than frosting.

The name “lava muffins” came from a reader on Instagram, who put the whole dilemma to rest with this very appropriate name.

Because that’s exactly what they are, friends, moist chocolate muffins overflowing with a dark chocolate coconut ganache.

The lava muffins have a peak tasting kind of like wine, guys.

I recommend enjoying them about an hour after assembly, when the muffin itself has firmed up and the chocolate ganache is cooled but still runny.

The chocolate ganache WILL set up over time.

Reheat in the microwave before serving or enjoy a firm finish to your muffins for days to come!

If you make these Chocolate Ganache Lava Muffins, let me know what you think!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Want more oil-free, gluten free, refined sugar free, chocolate baked goods? Check out my Oil-Free Dark Chocolate Beet Muffins and Chocolate Donuts with Chocolate Hazelnut Ganache.

Do you love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

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

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Description

Vegan, gluten-free, and oil-free chocolate ganache lava muffins naturally sweetened and overflowing with a 2-ingredient dark chocolate coconut center.

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Ingredients

Chocolate Muffins

• 2 flax eggs (2 TBSP flaxseed meal + 5 TBSP filtered water)
• 3/4 cup unsweetened applesauce
• 1/2 cup unrefined coconut sugar 
• 1 1/2 tsp baking powder
• 1/2 cup unsweetened almond milk 
• 1/2 cup unsweetened raw cacoa powder
• 1 cup gluten-free oat flour 
• 1/3 cup almond flour
• 1/2 cup Hu Kitchen Baking Gems (optional) *USE “FLORA” to get 20% off your first Hu Kitchen order!

Chocolate Ganache

• 8 oz. coconut cream
• 1 bag Hu Kitchen Baking Gems (8 oz. dark chocolate)

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Instructions

1. Preheat oven to 350°F and line 9-10 muffins cups with paper liners.
2. Prepare your flax eggs in a large mixing bowl and let it sit for at least 5 minutes to gel.
3. Next, add the applesauce, coconut sugar, and baking powder to the flax egg bowl and whisk again. Finally, stir in the almond milk and whisk lightly to combine.
4. Add cacoa powder, gluten-free oat flour, and almond flour and whisk until just combined. The batter should be thick and scoopable.
5. Fold in optional chocolate Gems, then divide batter evenly between muffin tins, filling nearly all the way full.
6. Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean and the edges start to pull away from the paper liners.
7. While the muffins are still warm, use the round cylindric opposite end of a spoon to poke 1″ wide holes in the muffins. Press down firmly and wiggle to create space to fill with chocolate ganache.
8. Remove muffins from tins and transfer to a cooling rack while you prepare your chocolate ganache.
9. Add the Gems to a large heat-safe bowl and set aside. Add the coconut cream to a large saucepan over medium heat. When the coconut cream is simmering and steaming, pour over the dark chocolate. Allow it to rest for ~5 minutes, then stir until chocolate is fully melted.
10. Transfer warm chocolate ganache to a measuring cup with a spout. Pour ganache into muffin craters until full, allow some to spill over the top, if desired.
11. Let the muffins cool  slightly, then enjoy promptly. Muffins will keep in the fridge for up to one week, though best when fresh. Chocolate ganache will firm up over time. Reheat in the microwave before serving to achieve the lava effect.

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

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!