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Perfectly-sweet vegan chocolate muffins loaded with chocolate chips. Perfect to cure a chocolate craving!
When I crave a chocolate muffin, it's mostly because I am craving chocolate. So let me be straight up - these are not your whole-grain, low-fat, fruit-filled muffins that are great for breakfast. These are slightly-sweet, get-your-chocolate-fix snack or dessert chocolate muffins. They are like a muffin-cupcake hybrid - they have less sugar and are slightly more dense than a cupcake.
And they are LOADED with vegan chocolate chips. I add most of the chocolate chips into the batter but save some to sprinkle on top.
If you want to totally omit the chocolate chips, they will still turn out good!
Ingredients
You can find the full, detailed recipe in the recipe card below.
- Soy milk: Or any non-dairy milk
- Apple cider vinegar
- Ground flaxseed + water: This creates a "flax egg"
- Vegan butter: For the vegan butter, I have a couple favorite brands - Earth Balance and Melt. I was a super loyal Earth Balance fan until I tried Melt. They are both super delicious. If you want to make these muffins lower in fat, you can try substituting more applesauce in place of the vegan butter. Just note that they will come out more dense than the original recipe.
- Unsweetened applesauce
- Vanilla extract
- All-purpose flour
- Organic sugar: Organic ensures that it's vegan - some sugar is processed using bone char.
- Cocoa powder
- Baking soda
- Chocolate chips: I really love the Enjoy Life mini chocolate chips (which are also super allergy-friendly) but you can use your favorite - here are some vegan chocolate chip brands if you're on the hunt.
Instructions
- Preheat oven to 375°F.
- Add baking cups into a muffin tin.
- Mix together the soy milk and apple cider vinegar in a medium-sized bowl.
- In a small cup, mix together the ground flaxseed and water to make an "egg."
- Set both aside for 15 minutes.
- In a large bowl, whisk together the flour, sugar, cocoa powder and baking soda.
- Mix the flaxseed mixture into the soy milk bowl, along with the butter, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredient bowl and mix until all ingredients are incorporated. Fold in the chocolate chips. I leave some of the chocolate chips out to sprinkle a little on top after filling the muffin pan.
- Fill the baking cups about ¾ full with the muffin batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
This recipe makes about 12 muffins - but admittedly, there was a little batter left in the bowl so you might be able to whip up a few more muffins.
Serve these vegan chocolate muffins with some strawberries and a tall glass of homemade almond milk. Berries and chocolate are such a fabulous combination. That's a complete meal if you ask me.
Try these vegan pumpkin muffins or banana nut muffins next!
Recipe
Vegan Double Chocolate Muffins
Ingredients
- 1 cup soy milk (plain unsweetened) or any non-dairy milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons ground flax seed
- 4 tablespoons water
- ½ cup melted vegan butter room temp
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1½ cup all-purpose flour
- 1 cup sugar
- 6 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 375°F.
- Add baking cups into a muffin tin.
- Mix together the soy milk and apple cider vinegar in a medium-sized bowl.
- In a small cup, mix together the ground flaxseed and water to make an "egg."
- Set both aside for 15 minutes.
- In a large bowl, whisk together the flour, sugar, cocoa powder and baking soda.
- Mix the flaxseed mixture into the soy milk bowl, along with the butter, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredient bowl and mix until all ingredients are incorporated. Fold in the chocolate chips. I leave some of the chocolate chips out to sprinkle a little on top after filling the muffin pan.
- Fill the baking cups about ¾ full with the muffin batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Video
Nutrition
More Chocolate Vegan Recipes to Try:
Victoria says
Do you know of a great vegan dark chocolate you can add to a cake or muffin batter etc and after you bake it the chocolate stays melted and doesn't go back to it original hard form?
Karissa says
Hey, Victoria! I'm sorry, I don't have any recommendations for what you're looking for.
Marnie says
The muffins are amazing. Chewy in the middle. Love the idea of keeping chocolate chips for the top of each muffin. This recipe is going into my food rotation.
Sally says
Best vegan dessert recipe ever! Thank you!!
Melinda says
Fantastic recipe! Very easy and tasty
Marzena says
Made them this morning. Easy and delicious! I suspect we won’t have any left by end of day, lol
Jennifer says
This is a great recipe. They turned out really great!!!
Jennifer says
This is a great recipe. They turned out really great!
Stacey says
My family has been vegan for 2 years and these muffins were by far my favorite recipe for any dessert. I only had white whole wheat flour and almond milk so I used those. I also had a tub of earth balance butter so I measured that out and melted it. Soooo good! Thank you for this keeper.
Tiffany says
Can unsweetened almond milk be a substitute for soy milk?
Karissa says
Yes.
Rachel says
I saw the link after I posted the comment.
Rachel says
Where can I find vegan mini chocolate chips? My grocers seem to have dairy in EVERYTHING
Karissa says
I would check Amazon and see if they have the Enjoy Life chocolate chips. Otherwise, a natural health food store might have them.
Judy says
Rachel, althought they aren't mini, Costco's Kirkland Brand Chocolate Chips are dairy-free. They are out of stock right now but the front desk told me it's a seasonal item. They come in the white and red bag. Hope this helps!
Carissa says
These are amazing! I’m a new vegan (lifelong vegetarian), and these hit the spot.
Karissa says
Awesome! Thank you.
Amy says
Yum, these looks really delicious and moist. Loving your site!
Glory says
Hi Karissa,
I love your recipes, you make the best vegan stuff and are so creative! Question on the muffins: could I omit the vegan butter and up the amount of applesauce or something else in order to make these a bit healthier? Do you think the substitution of more apple sauce or some other ingredient would work?