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 (120 g) oat flour gluten-free if needed (see notes)
- 1/3 to 1/2 cup (70-100 g) coconut sugar (see notes)
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (90 g) chocolate chips (dairy-free) + more for the top
Wet ingredients:
- 3/4 cup (180 ml) almond milk
- 2/3 cup (160 g) applesauce unsweetened (see notes)
- 1/4 cup (65 g) nut butter (see notes)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale.
- 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.
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 information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
Oh, wow! Amazing! I accidentally underbaked them a bit, and didn’t want to wait for them to cool completely, so ended up with the most delicious, warm lava-cake muffins! Amazingly good! I am looking forward to trying them when they are cooled all the way as well. I followed the recipe exactly, except to add 2x the vanilla amount because it is one of my favorite flavors. Other than that, no changes. Thank you, Michaela, for another amazing recipe! This one is going into my regular dessert rotation, for sure!
I cooked these in mini muffin pans. They only needed 10 minutes in the oven, and turned out to be the most lovely, tender, moist little pillows of deliciousness. I expected them to be pretty dense, but they were light and fluffy. It’s nice to find a gluten free recipe that doesn’t taste gluten free.
That’s awesome, Elise. Thanks for your feedback. 🙂
These hit the spot! Quick and easy to put together and delicious and moist! I had to cook them longer than stated in the recipe, but otherwise I followed the recipe.
Sounds great! Thanks for your feedback, Liz. 🙂
Outstanding! Five stars isn’t enough. I have been searching for a muffin that is GF, no eggs, and has rich chocolate flavor, but isn’t dry or gummy. I finally found it, this recipe is perfection; moist, chocolatey, not too sweet, and simple ingredients.. Thank You!
You are so welcome, Ann! 🙂
Hands down the best vegan muffins I have ever made. Applesauce works so well and the muffins are so moist. I didn’t want to use nut butter, so I used total 1/8 cup of slightly metled vegan butter and coconut oil. It worked great. Great recipe! Thank you!
You are so welcome! Happy you love them. 🙂
Hi Ela,
It came out incredibly delicious! It was hard to restrict myself to one a day.
Thank you!
You are very welcome, Leona. So glad you like the muffins. 🙂
Could any other flour substitute work?
I usually keep Bob’s 1:1 Gluten Free flour on hand.
Hi, it might work with a little less milk, but I haven’t tried it. 🙂
These muffins were divine! My family loved them so much that I’m going to make another batch for my neighbors 🙂 Finally a guiltless, super easy to make, plant-based treat that I can confidently share with others! Thank you for sharing 🙂
That’s really awesome, Ness! I am glad your family loved them. 🙂
Love these muffins, i make them for my 4 year old often since they are his favorite. Tested them on adults too and they loved them. They are so indulgent yet don’t make you feel guilty! Definitely a staple for me. Any tips on how to include a vegetable in there (zucchini, spinach)? Thank you!
That’s awesome, Alaa! So glad everyone loves them.
You could check out my recipe for zucchini brownies and fill the batter into a muffin tin and reduce the baking time. 🙂
These are delicious Ela! Made them today and had one straight out of the oven. Delectably moist and rich chocolaty goodness. Will definitely be making them again.
That’s awesome, Kari! I am glad you like them. Thanks for your comment! 🙂
Can you sub the cocoa powder for more oat flour to get a vanilla flavour?
I never tried that, so I am not sure. Please report back if you try it. 🙂
Thanks a lot for allergy friendly recipes. When I first realized my son cannot have muffins and other treats that most kids enjoy, I felt so depressed. But now I make most of your recipes and even my non-allergy kid enjoys it. All of your recipes are huge hit in my family. I no longer feel sad for his allergies. Whenever there is a party, I make any of your treats and thus he don’t feel left out. When he has something yummy on his plate we all are able to enjoy those parties. Thank you !!!
Aww, that’s amazing, Nisha! I am so glad he can enjoy those parties again. Thanks for letting me know. 🙂
Hallo Ela!
Ich habe deiner Rezept wie oben geschrieben gefolgt und das Resultat war einfach wunderbar. Lecker, knackig und richtig süß ohne zu viel Zucker! Ich werde sie wieder nächste Mal probieren !
Macht’s gut!
Das ist super liebe Johanna! Ich freue mich, dass sie dir geschmeckt haben. 🙂
LG, Ela
The best recipe ever – the best vegan chocolate muffins ever. I’ve tried so many on Pinterest and none of them worked like this one. Thank you Ela.
Aww, that’s amazing, Ruth! I am so glad you loved them! Thanks for your fantastic feedback. 🙂
The best vegan muffins ever! I’ve tried soooo many recipes and these are my favorite! Getting ready to make a second batch.
Thank you so much for this recipe!! I made these for my gluten free dad and vegan mom. They are both allergic to almost everything. I made these with oil instead of peanut butter. Lemon juice instead of apple cider vinegar. Organic cane sugar, and gluten free flour. Also no chocolate chips and the batter taste amazing so far so I know these will be so good!!
I hope they will love them! 🙂
Good evening Ela. I just made your chocolate muffins with banana. They came out very delicious!! Thank you for the wonderful recipe!!
You are very welcome, Xenia! I am so glad you liked the muffins. 🙂
Hello! I see it says to use granulated sugar, but I’m wondering if there’s a way I could use maple syrup instead?
Thanks!
Hi Holly, you can definitely give it a try and simply reduce the plant-based milk slightly. 🙂
Thank you! I ended up adding a scoop of protein powder to balance out, they turned out great ☺️
That’s awesome! So glad they turned out great. 🙂
Hello there!
I tried this recipe with almond flour, which I sifted.
A couple things first: I adjusted the recipe to yield 6 muffins, and I made them in my air fryer.
Since I used an air fryer I had to adjust the time and temperature. I set the temperature to 320 (which has seemingly worked for all the other muffin recipes I have made in the air fryer), and baked them for about 18 minutes until a toothpick came out almost clean as the recipe states.
After waiting for them to cool, I don’t know how to feel about the texture. It’s hard to describe. Overall, I did not like it lol. Won’t make it with almond flour again. But taste was good. Will try again with another flour.
Hi, I think almond flour simply doesn’t work in this recipe, therefore, I do not mention it as a sub. Maybe a combination of almond flour with one other flour would work better, but I haven’t tried it. So interesting that you made them in the air fryer. 🙂