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.
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)
- Can be made nut-free
- Can be made refined sugar-free
- 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
- 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
- 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.
- 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!
If you are using Pinterest, feel free to pin the following photo: