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These are the best vegan chocolate muffins with simple ingredients, made in one bowl, in about 30 minutes! The recipe is plant-based, gluten-free, and super easy to make. You don’t want to miss this fudgy, moist, and rich deliciousness!
Raise your right hand if you love chocolate and raise your left hand if you love muffins. I notice we are on the same wavelength! 🙌 Making these easy homemade chocolate oatmeal muffins was seriously a breeze. You don’t even need a blender or food processor to whip up this tasty vegan dessert.
You can enjoy the muffins for breakfast or grab one in the afternoon when you need some energy. They’re also great for your kid’s lunch box and healthier than store-bought chocolate muffins. Furthermore, free of eggs, cow’s milk, and butter! Let’s do this!
I love creating (and eating!!!) healthy vegan and gluten-free treats and beside brownies muffins are my go-to dessert. They have the perfect size to satisfy any sweet cravings and the best part is that they are so easy to make. You can bake them with your kids, I am sure they would love to get involved.
Simple Ingredients
There are only 12 simple ingredients in total and I bet you have them all at home.
Oats or oat flour – If you have store-bought oat flour at home, you are all set. If you have oats, simply use an electric coffee/spice grinder or a regular blender to make oat flour. Blend for 10 seconds and voilà, you have oat flour. Make sure to use certified gluten-free oats/oat flour, if you are a celiac.
Coconut sugar – You can use brown sugar, white sugar, date sugar or any other granulated sweetener. I only used 1/3 of a cup because the vegan chocolate chips also contain sugar, however, if you have a sweet tooth, feel free to add 1/2 cup sugar.
Cocoa powder – I always use unsweetened cocoa powder. Please note that natural cacao powder has a slightly bitter taste. Dutch-processed cocoa powder is probably not the healthiest option but it still works in this recipe.
Dairy-free chocolate chips – I use these vegan mini chocolate chips but you can use regular-sized chocolate chips.
Plant-based milk – Any plant-based milk is fine. Some examples are almond milk, oat milk, cashew milk, coconut milk, etc. The higher the fat content of the milk is, the richer and tastier the chocolate muffins will be.
Applesauce – Lately, I have been experimenting more often with applesauce and I love baking with it. Not a fan? Simply, use mashed banana instead.
Nut butter – I used peanut butter because that’s what I had on hand. You can also use almond butter, cashew butter or sunflower seed butter for a nut-free version!
Apple cider vinegar – In combination with the baking powder and baking soda, it helps the muffins to rise. You can use white vinegar or lemon juice instead.
All ingredients AND measurements are listed in the recipe card BELOW!
How To Make Vegan Chocolate Muffins?
STEP 1: First, you should line a muffin pan with paper liners (or grease the pan). Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
STEP 2: Add all dry ingredients (except the chocolate chips) to a large mixing bowl and stir with a whisk.
STEP 3: Now add the wet ingredients and stir until combined (you can use a whisk or a hand mixer). Stir in the vegan chocolate chips.
STEP 4: Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
STEP 5: Bake for 24 to 27 minutes or until you spot cracks on top of the muffins. Insert a toothpick into the center of a muffin. It should come out almost clean (it’s ok if the toothpick is crumbly/slightly sticky but it shouldn’t come out wet).
STEP 6: Let the vegan double chocolate chip muffins cool and enjoy!
How To Store?
Store leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze in zip-lock bags for up to 3 months.
These Flourless Chocolate Muffins Are:
- Vegan (dairy-free, egg-free)
- Gluten-free
- Can be made nut-free
- Can be made refined sugar-free
- Moist
- Fudgy
- Delicious
- Easy to make in one bowl
- Healthier than most chocolate muffins
If you love chocolate, make sure to check out my other delicious vegan & gluten-free desserts:
- Vegan Lava Cake
- Chocolate Zucchini Cake
- Vegan Chocolate Pie
- Chocolate Crepes
- Vegan Zucchini Brownies
- Best Vegan Brownies
- Flourless Brownies
- Sweet Potato Brownies
- Healthy No-Bake Brownies
Should you give these healthy vegan double chocolate muffins a try, please leave a comment and rating below and tag me in your Instagram or Facebook post with #elavegan and @elavegan.
Vegan Chocolate Muffins
Ingredients
Dry ingredients:
- 1 1/3 cup oat flour gluten-free if needed (*see notes)
- 1/3 to 1/2 cup coconut sugar (*see notes)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips (dairy-free) + more for the top
Wet ingredients:
- 3/4 cup almond milk
- 2/3 cup applesauce unsweetened (*see notes)
- 1/4 cup nut butter (*see notes)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list. Check the video below for easy visual instructions.
- Line a muffin pan with paper liners (or grease the pan) and preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
- Add all dry ingredients (except the chocolate chips) to a large mixing bowl and stir with a whisk.
- Now add the wet ingredients and stir to combine. You can also use a hand mixer.
- Finally, stir in the vegan chocolate chips.
- Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
- Bake for 24 to 27 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert the toothpick into the center of a muffin. It should come out almost clean (it's ok if the toothpick is crumbly/slightly sticky but it shouldn't come out wet).
- Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Video
Notes
- Oat flour: If you don't have oat flour, simply process oats (regular or certified gluten-free oats) in a blender or electric spice/coffee grinder until you have oat flour.
- Sweetener: Any granulated sweetener can be used. Some examples are coconut sugar, Xylitol*, Erythritol, regular sugar or date sugar. I used 1/3 cup, however, if you have a sweet tooth, I recommend using 1/2 cup. *Desserts with Xylitol should be never given to dogs.
- Applesauce - You can use mashed banana instead.
- Nut butter: You can use almond butter, cashew butter, peanut butter or sunflower seed butter for a nut-free version. If you don't have nut butter, you could use oil instead. Please note that I never made this recipe with oil, however, I would suggest about 1/8 to 1/4 of a cup (please report back if you give it a try).
- Recipe makes 7-8 muffins (depending on muffin size). Nutrition facts are for one muffin.
- Do you want to make cupcakes? Try out this sweet potato frosting!
Nutrition
If you are using Pinterest, feel free to pin the following photo:
Hi Ela, I am a long time follower and just has to comment today. First of all, these muffins look delicious and I will be trying these IMMEDIATELY!! But the real reason I feel compelled to say “great job” and “thank you” is because I truly appreciate the way you structure your recipes for the average cook. Everyday ingredients, minimal at that so as not to overwhelm, substitutions for every recipe and ingredient to make this work in anyone’s kitchen, and of course, your commitment to vegan, healthy, and TASTY food!! Please keep up this beautiful work and service to the world. Best wishes to you 🙂
Awww, thank you so much for your beautiful comment, Tiffany! I really appreciate your support and your kind feedback. 💖💖💖
Sending you lots of love,
Ela
Hy Ela, first of all congratulations for being such a good inspiration,I want to please you just to pus also in grams the measurements,because sometimes i don’t find the exactly recipient for measurements.thank you and good luck 🍀
Hey Alexandra, ALL my recipes are also in grams! 🙂 Please read the very first instruction step. It says:
“I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.“
Have these in the oven now! So excited to try! Thank you!
Awesome! Please report back how they turned out. 🙂
it has been so hard to find a gluten free and vegan recipe for muffins . Thank you Ella. i love your recipes and i find them easy to make and tasy! you are amazing !
Thanks so much, Teddy! I am glad you like my recipes. 🙂 You can check out my other vegan & gluten-free muffin recipes here:
Apple Crumble Muffins
Chocolate Chip Sweet Potato Muffins
Hi Ela. Is there another flour I can use instead? I have trouble even with GF oats. Thanks. Love your recipes!
Hi Diane! I assume you need another gluten-free flour? You could probably also use buckwheat flour which is also gluten-free. Hope this helps! 🙂
Hi Ela, thank you for your recipes, I often find inspiration on your website. You make vegan+gluten free food so much more comforting than I ever imagined it could be 🙂
I have a question : I cannot eat oats (GF or not). What could I replace it with ? (Knowing that I am gluten intolerant too…)
Thanks againt
Clémence from Paris
Hi Clémence, I just answered the same question in my previous comment. 🙂 I will copy and paste my answer for you:
I am so glad you like my recipes! 🙂
Einen gesegneten Tag 🙂
Danke, ebenso! 🙂
These are in the oven right now! The batter tasted great (don’t ask how I know 😜). Thanks for this recipe! Simple and nice ingredients as well as healthy!
Haha, I always eat the batter too, it’s so yummy. I hope you will love the muffins, Katerina. 😀
They were amazing! We may or may not have eaten all 12 that I made in 24 hours and we are 2 in the house!) Second batch is coming up tomorrow! Thank you for this great recipe!
Hahaha, love it! Thanks so much for reporting back, Katerina. 🙂
Really good recipe!! I tried them today and they were delicious!!! Perfect ratio of the ingredients! Thank you ☺️
I am so glad you loved the recipe, Caro! Thanks for your great feedback. 🙂
My husband made these for us for Valentine’s Day and it was so good! We used carob powder instead of cacao since I’m pregnant (chocolate is toxic to fetus), and it was so delicious! We also used lemon juice instead of ACV, worked well! We topped it off with an avocado-based carob sauce as we didn’t use the chocolate chips. Everything came out so well. It was also very moist. One of the best gluten free, egg free and oil free recipes we’ve ever had when it comes to a chocolatey treat! ♥️
Wow, that’s incredible, Amy! Thanks for your thorough feedback. Using carob instead of cocoa is a smart idea. Very pleased you loved the muffins! 🙂
I made them with 1/8 cup of oil instead of nut butter and they turned out great!! Thanks so much for this quick, yummy and easy recipe! 😊🤗
You are very welcome, Crismar! I am pleased the muffins turned out great with 1/8 cup of oil. Thanks for sharing! 🙂
Once again, really delicious and easy to make!!
Thank you Ela 🙂
Fantastic, Eve! Thanks for your feedback. 🙂
These look so delicious, Ela! 😍 I love anything with chocolate 🍫 Would love to grab some!❤️❤️❤️
I wish I could share them with you, they’re so yummy! 🙂