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Vegan Chocolate Muffins

Perfectly-sweet vegan chocolate muffins loaded with chocolate chips. Perfect to cure a chocolate craving!

Vegan chocolate muffins in white wrappers on a cement-style surface.

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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 for chocolate muffins on a tray.

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

  1. Preheat oven to 375°F.
  2. Add baking cups into a muffin tin.
  3. Mix together the soy milk and apple cider vinegar in a medium-sized bowl. 
  4. In a small cup, mix together the ground flaxseed and water to make an “egg.”
  5. Set both aside for 15 minutes.
  6. In a large bowl, whisk together the flour, sugar, cocoa powder and baking soda.
  7. Mix the flaxseed mixture into the soy milk bowl, along with the butter, applesauce, and vanilla extract.
  8. 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.
  9. Fill the baking cups about 3/4 full with the muffin batter.
  10. Bake for 18-20 minutes or until a toothpick comes out clean.
Vegan chocolate muffins fresh out of the oven in a muffin tin.

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.

A few vegan chocolate muffins on a cement-style surface. The muffin in front has a bite taken out.

Try these vegan pumpkin muffins or banana nut muffins next!

Double chocolate vegan muffins scattered out on a white surface. The muffin up front has a bite taken out.

Vegan Double Chocolate Muffins

Karissa Besaw
Fluffy and moist vegan chocolate muffins with chocolate chips.
5 from 13 votes
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Dessert
Cuisine Vegan
Servings 12 muffins
Calories 279 kcal

Ingredients
  

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 3/4 full with the muffin batter.
  • Bake for 18-20 minutes or until a toothpick comes out clean.

Video

Nutrition

Calories: 279kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 4gCholesterol: 2mgSodium: 174mgPotassium: 100mgFiber: 2gSugar: 28gVitamin A: 471IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Did you try this recipe?Let us know how it was!

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