These one-bowl vegan chocolate muffins taste like dessert but are wholesome enough for breakfast! They’re moist, fudgy, ultra-chocolatey, gluten-free, oil-free, and optionally refined sugar-free!
Transforming empty-calorie treats into more wholesome versions is kind of an obsession of mine (like my vegan zucchini brownies, healthy chocolate mousse, and no-bake cinnamon rolls). So, when you’re craving vegan chocolate muffins that are decadently chocolatey, rich, moist, and fudgy yet healthier than traditional muffins, look no further!
Made with oat flour, applesauce, nut/seed butter, cocoa, and unrefined sugar, these one-bowl double chocolate vegan muffins are naturally gluten-free, oil-free, egg-free, dairy-free, and optionally refined sugar-free, with a moist, brownie-like texture I adore. They’re also easy, customizable, meal-prep and freezer-friendly, and kid-approved—perfect for breakfast, lunchboxes, snacks, or dessert.
Want more vegan and gluten-free muffins? Try my chocolate chip sweet potato muffins, healthy carrot muffins, or vegan banana chocolate chip muffins.
The Ingredients
The Dry Ingredients
- Oat flour: Gluten-free certified if necessary. Buy it or make it yourself (see FAQs). Buckwheat or millet flour also works (spelt/ all-purpose flour if not gluten-free).
- Sugar: I used unrefined coconut sugar, though brown sugar, white sugar, date sugar, or sugar-free erythritol all work, though. I also tried maple syrup which works as well. Adjust the amount accordingly.
- Cocoa powder: Use high-quality, unsweetened cocoa powder for a rich chocolatey flavor.
- Leavening agents: Baking powder and baking soda are combined to provide lift for fluffier vegan gluten-free chocolate muffins.
- Salt: This enhances the chocolate flavor.
- Dairy-free chocolate chips: Use your favorite chocolate chips/chunks (semi-sweet or bittersweet, regular or sugar-free).
The Wet Ingredients
- Dairy-free milk: I used almond milk, though any should work. High protein/fat options like soy milk or canned coconut milk yield the moistest, richest dairy-free chocolate muffins.
- Unsweetened applesauce: To bind and add moisture for fudgier egg-free chocolate muffins. Mashed overripe banana works, too, but has a stronger flavor.
- Nut butter: To replace oil, adding moisture, richness, and fats in these healthy vegan chocolate muffins. Use almond, cashew, or peanut butter, or nut-free sunflower seed butter/ tahini. Alternatively, 1/8-1/4 cup neutral oil will work.
- Apple cider vinegar: To activate the baking soda. White vinegar/ Lemon juice work, too.
- Vanilla extract: (or vanilla paste) Use natural vanilla for the best flavor.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
Recipe Variations
- Espresso/coffee powder: Add 1–2 tsp to enhance the chocolate flavor. More makes mocha muffins.
- Stuffed muffins: Add a chocolate square to the middle of each for a molten center.
- Spices: Like cinnamon, nutmeg, chili powder/cayenne, etc.
- Orange zest: For subtle citrus flavor and brightness.
- Berries: Add ½ cup fresh/frozen raspberries, cherries, or chopped strawberries.
- Nuts: Add raw or toasted, chopped walnuts, pecans, almonds, pistachios, hazelnuts, sunflower seeds, etc.
How To Make Vegan Chocolate Muffins?
- First, preheat the oven to 360°F/180°C and line a muffin tin with paper liners.
- Whisk the dry ingredients (except the chocolate chips) in a large bowl.
- Add the wet ingredients and stir until just combined. Fold in the chocolate chips.
- Divide the batter evenly between the muffin cups (or make 6 muffins and save two muffins’ worth of batter for a mug cake to bake alongside them).
- Bake for 24-27 minutes, or until the tops crack, and a toothpick inserted into the middle comes out mostly clean (moist crumbs/ slight stickiness is fine).
- Let the vegan double chocolate muffins cool and enjoy!
Storage Instructions
Store: Store the fully cooled chocolate oat flour muffins in an airtight container in the refrigerator for up to 5 days.
Freeze: Flash-freeze until solid, then transfer to a Ziplock bag for up to 3 months.
Thaw overnight in the refrigerator for several hours at room temperature, or use the microwave’s defrost function.
FAQs
Can I use Dutch-processed cocoa powder?
Yes, it works fine.
Can I make oat flour?
Yes! Process rolled oats in a high-speed blender or spice/coffee grinder into a fine flour. Sift it and weigh it after grinding.
Why are my chocolate oat flour muffins gummy?
Too much liquid/applesauce, underbaking, or cutting them while hot can make them gummy.
Can I make mini vegan chocolate muffins with the batter?
Sure! Divide the batter into mini muffin pans and bake the mini dairy-free chocolate muffins for 12-15 minutes.
Recipe Notes
- Measure the flour properly: I recommend measuring all the ingredients in grams. However, if you’re using cup measurements, fluff the flour in its bag, spoon it into the cup, then level it with the back of a knife to avoid dense, dry muffins.
- Use fine oat flour: Coarse oat flour makes grainier, more crumbly muffins.
- Adjust sweetness: I use ⅓ cup coconut sugar for mildly sweet muffins or ½ cup for sweeter results. Adjust according to the sweetener used.
- Leave to cool: They’re delicate (and likely to stick to the liners) hot from the oven.
- Yield: This recipe yields 7-8 muffins or 6 muffins and one mug cake.
Delicious Vegan Chocolate Recipes
- Vegan chocolate lava cake
- Avocado chocolate cake
- Chocolate Zucchini Cake
- Sweet Potato Brownies
- Chocolate banana bread
- Vegan peanut butter chocolate cake
- Vegan chocolate mug cake
If you try this easy gluten-free vegan chocolate muffins recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegan Chocolate Muffins
Video
Ingredients
Dry ingredients:
- 1 ⅓ cup (120 g) oat flour gluten-free if needed (see notes)
- ⅓ to ½ cup (70-100 g) coconut sugar (see notes)
- ½ cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (90 g) chocolate chips (dairy-free) + more for the top
Wet ingredients:
- ¾ cup (180 ml) almond milk
- ⅔ cup (160 g) applesauce unsweetened (see notes)
- ¼ cup (65 g) nut butter (see notes)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- I recommend measuring the ingredients in grams using a kitchen scale. You can watch the video for 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.
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.
- Other flours: Buckwheat flour or millet flour works too. You can use regular all-purpose flour or spelt flour if you aren’t gluten-free.
- Sweetener: Any granulated sweetener can be used. Some examples are coconut sugar, Erythritol, regular sugar, or date sugar. I used 1/3 cup, however, if you have a sweet tooth, I recommend using 1/2 cup.
- 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
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Done ! Excellent recipe ! Tanks !
Very welcome, Sandie. 🙂
Hello Ela! Can I make a cake (instead of muffins) from the batter? Which size of pan will I need?
Hi Anna, I never tried making a cake from the batter, so I am not sure about the size of the pan. Maybe a round cake pan with 8 inches (ca. 20 cm) diameter would work. Please report back if you give it a try. 🙂
Hi I tried making a loaf cake, but even after baking a whole hour, it’s still too wet .. the batter itself tastes great but the texture of the cake doesn’t seem right so I cut into slices (to the best o fb my ability) and rebake another 15 mins .. it’ works but I think best to do small cupcakes ..
Hi Claire! Yes, it won’t work in a loaf pan, because it’s too deep, therefore, I recommended an 8-inch cake pan, so the batter will be less heigh and therefore bake quicker. This recipe is best suited for muffins though. 🙂
I did it today, and I’m thrilled!!! So soft and juicy, I used coconut oil instead of nut butter. Thanks Ela for the wonderful recipe ❤️
You are welcome, Suzana! I am glad the muffins turned out amazing. 🙂
Hi. How much coconut oil did you use?
Many people on my German site commented that they used 40-50 grams of oil and it worked perfectly! I hope this helps! 🙂
Can I use Chickpea flour instead if Oat flour?
I wouldn’t recommend that because I don’t like the taste of chickpea flour in desserts. 🙂
Love this Recipe dear Ela!
Since I had all the ingredients at home, I thought I’m going for a lovely Sunday treat. They were whipped up in a whim.
They are soft and chocolate without being to sweet!
Will make them soon again❤️
Hugs Heike
Thanks so much, my dear Heike! I am so glad you enjoyed the muffins. 🙂
Much love, Ela
Hi Ela,
Thank you for this recipe, I think I will be making this for my birthday. I was wondering if sugar could be substituted with maple syrup.
Thank you!
Hi Molly, that should be fine, however, I would use slightly less plant-based milk. 🙂
Hallo Ela,
Ich möchte gern wissen wo ich diese kleine Schokoladenstückchen kaufen kann?
Sind sie auch ohne zucher? Ich habe sie gefunden aber nicht vegan und mit zucker.
Ich bin ganz neugierig und möchte gern diese muffins probieren.
Grüße aus die Niederlande????
Hallo Ilona, ich habe sie online in USA gekauft, aber sie enthalten Zucker. Im deutschen Rezept verlinke ich allerdings zuckerfreie Schokodrops.
LG, Ela
I’ll try to bake them and tell you after
Great! I hope you will like them. 🙂
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! 🙂
Once again, really delicious and easy to make!!
Thank you Ela 🙂
Fantastic, Eve! Thanks for your feedback. 🙂
Could you use regular all purpose flour in place of the oat flour?
Yes, that should be fine. You might need less plant-based milk though. 🙂
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! 🙂
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! 🙂
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. 🙂
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. 🙂
Einen gesegneten Tag 🙂
Danke, ebenso! 🙂
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! 🙂
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! 🙂
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
Have these in the oven now! So excited to try! Thank you!
Awesome! Please report back how they turned out. 🙂
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. 🙂
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
Ditto to everything Tiffany wrote! I LOVE Ela’s recipes for the simplicity, substitute suggestions and high quality taste. My go-to for everything vegan and delicious. And truly a great contribution to the world of healthy, good eating,
Just to clarify… when I say simplicity, I mean minimal ingredients. The recipes are so approachable and with limited hours in the day, it’s nice to have clean, straightforward recipes that are “simply” yummy.
Thanks so much for your kind comment, Lia! I really appreciate it. 🙂