Indulge in rich and fudgy Vegan Chocolate Muffins for breakfast or a snack! These fluffy chocolate treats are deceptively decadent, despite their healthy-ish ingredients.
Chocolate lovers need these Vegan Chocolate Muffins in their lives! Despite being totally egg and dairy free, they’re a rich and decadent treat made with good-for-you ingredients and are ready to eat after only 40 minutes.
Making vegan double chocolate muffins is easy, too. The dry and wet ingredients are mixed together, chocolate chips are folded in and sprinkled on top, then they’re baked to fluffy, chocolatey perfection! They may look and taste like healthy-ish muffins, but you’ll swear you’re biting into a chocolate cake or fudgy brownies.
- Who can pass up a double chocolate muffin? Each one is chocolatey, rich, and totally dairy and egg free!
- They’re easy to make with a handful of healthy-ish ingredients.
- Ultra-moist and full of chocolatey goodness, just like my vegan chocolate cake.
Flax eggs - These are made by mixing ground flaxseed and water together (1 tablespoon of flaxseed for every 2 tablespoons of water). They help bind the batter together, just like real eggs.
Applesauce and coconut oil - These are the two primary sources of moisture in the muffins, plus they help bind all of the ingredients together.
Maple syrup and cane sugar - I like using both so the muffins aren’t only made with refined sugar. However, you can omit the maple syrup and use 1 cup of cane sugar instead.
All purpose flour - Or try using a 1:1 blend of all purpose and whole wheat flour.
Cocoa powder - Because it wouldn’t be a chocolate muffin without the cocoa!
Chocolate chips - Remember to use dairy free chocolate chips! My favorite brands are Enjoy Life and Nestle allergen-free chocolate chips. A chopped dark chocolate bar also works if you can’t find vegan chocolate chips.
Step 1: Make the flax eggs. Stir the flaxseed and water together in a measuring glass or bowl, then set it aside for about 10 minutes. The flaxseed will absorb the water during this time and take on the same consistency as an egg.
Step 2: Mix the dry ingredients. Whisk the flour, sugar, cocoa powder, baking powder, and baking soda together in a medium bowl.
Step 3: Mix the wet ingredients. Whisk the applesauce, milk, maple syrup, and vanilla in a separate bowl. Stir in the flax eggs and melted coconut oil next.
Step 4: Finish the batter. Pour the dry ingredients into the bowl with the wet mixture, then gently fold the two together with a spatula. To finish, fold in the chocolate chips.
Step 5: Bake. Pour the batter into your prepared muffin tin and sprinkle extra chocolate chips on top of each. Bake the muffins until a toothpick inserted in the middle comes out clean. Let them cool for a few minutes, then enjoy!
Tips and FAQs
- Don’t overmix the batter. Gently fold the wet and dry mixes together with a spatula. No need for an electric mixer! You only want to stir the batter until both mixes just come together and no dry flour streaks remain.
- Enhance the chocolate flavor with 2 tablespoons of brewed coffee or espresso. It’s the secret behind these extra chocolatey avocado brownies and it should work well here, too!
- In addition to the chocolate chips, you can fold walnuts, almonds, vegan white chocolate chips, shredded coconut, or dairy free chocolate chunks into the batter.
- For vegan chocolate zucchini muffins, try folding 1 cup of shredded zucchini in with the batter, just like in my vegan chocolate zucchini cake.
- Want to decorate the muffins? Take them up a notch with a drizzle of melted chocolate, espresso glaze, coconut glaze, or any of the 3 glazes from my baked vegan donuts recipe on top.
Can they be made without oil?
You can try replacing the coconut oil with more applesauce to make oil free chocolate muffins, but I haven’t tested this.
Can this recipe be made gluten free?
I haven’t tested this recipe with gluten free flour, but a 1:1 gluten free flour blend should work in place of the all purpose flour. Almond flour and coconut flour will likely not work as well because they don’t absorb moisture quite the same.
How do you store chocolate muffins?
Keep the baked muffins in an airtight container on the kitchen counter for up to 3 days. They should stay fresh and moist for up to 1 week when stored in the fridge.
The muffins also freeze well! Wrap each one in a layer of plastic, then store them in an airtight container for up to 3 months.
More vegan muffin recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Chocolate Muffins
- 3 flax eggs
- ⅓ cup coconut oil melted and cooled
- ½ cup applesauce room temperature
- ½ cup milk of choice room temperature
- ½ cup maple syrup
- 1.5 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup cane sugar
- ½ cup cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup chocolate chips plus more for topping
- First, make the flax eggs: stir 3 tablespoons of ground flaxseed and 6 tablespoons of water together and let the mixture sit for about 10 minutes so the flaxseed absorbs the water. At this point, you should also melt the coconut oil and set it aside for it to cool.
- Now, preheat oven to 350°, line a muffin tin with muffin liners and spray each one with a little nonstick spray.
- In a medium mixing bowl, stir the flour, sugar, cocoa powder, baking powder, and baking soda together.
- In a large mixing bowl, whisk the applesauce, milk, maple syrup, and vanilla together. Then, add the flax eggs and cooled coconut oil to that bowl and stir to combine. Pour the dry ingredients into the wet, then use a spatula to gently fold them together. Last, fold in the chocolate chips.
- Divide the batter amongst the prepared muffin tin (NOTE: this recipe makes 16 muffins, you‘ll have to bake in batches or use 2 muffin tins), and sprinkle each muffin with a few extra chocolate chips.
- Bake the muffins for 20-24 minutes, or until a toothpick comes out clean. Leave the muffins in the tin for 5 minutes, then carefully transfer them to a wire rack. Enjoy!
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