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:
Hi Ela! Am I able to use self-raising flour instead of oat flour?
Hi Jesse, I think that should be fine! You might need a little less plant-based milk though.
Unfortunately my muffins failed. What did I do wrong? I am a beginner in the ‘vegan (baking) world’. I carefully weighed everything up and put it together. I just used lime juice instead of the apple cider vinegar. And I used 50 gram sugar instead of 70-100grams. Is this the reason? Can you give any tips? Thanks!
Hello, what exactly means “failed”? Did they not taste yummy or was the texture not good (over baked, under baked)? Elevation and oven (gas oven/electric oven) also play a big role, so it’s really hard to give advice.
My best muffins! They came out so so perfect and delish! Thanks
So happy you loved them, Samira! Thanks for your great feedback. 🙂
What if I wanted to use cacao? Would I just use a little less than the cocoa? Thanks
Yes, Raschel, I would use a little less. 🙂
Omg! I made these and stuffed them with peanut butter. Even my 4 year old son enjoyed them! And he’s veryyyy picky about vegan desserts lol. You have my approval and my son’s too! Can’t wait to try out your other recipes
Aww, that’s awesome! So glad you and your 4-year old loved the muffins. Stuffed with peanut butter? I have to try that!!! 😀
Thanks for your kind comment.
Vynikající, moc děkuji 🙂 povedly se skvěle – místo jablečné přesnídávky jsem dala jedno jablko a nasekala 85 % Lindt. Doporučuji!
Excellent, thank you very much 🙂 delicious muffins! – instead of an apple sauce I gave one apple and chopped 85% Lindt. I recommend!
Ahoj Daný! I am so glad you loved the muffins. Thanks for your great comment! Děkuji! 🙂
these were delicious! I used kodiak cakes since that is a blend of oat flour and whole wheat and it gave a little extra protein. I also used swerve sweetener and less cocoa (30g instead of 50 g). They were delicious!
I am so glad they turned out delicious! Thanks for letting us know about the modifications you made. 🙂
Dear Ela, thank you for this lovely recipe. I’m trying to avoid added sugars – do you think I could just cut the granulated sugars out of the recipe and rely on the bananas for sweetness, or add more mashed banana? How do you think this would affect the texture? Thank you!
Hi Alison, no, I wouldn’t recommend it. The bananas aren’t sweet enough, so I would rather recommend a keto-friendly sweetener (like Erythritol) or you could use dates to taste. 🙂
I just tried this and qua.rantine stockpiling meant i had to go without some ingredients. I didnt have baking powder. I also used coconut milk as thats more widely available here in Singapore. And i mixed applesauce with mashed banana cos i didnt have enough applesauce. The muffins taste so good! They’re a bit dense I’m assuming cos of my lack of baking soda, but god they’re so chocolatey and imdulgent! Thank you for your detailed, simple to follow recipes! Cant wait to try more!
Awesome! I am glad they still turned out very delicious. 🙂
Amazing. I cannot wait to bake it again!!! Thank you.
Hello Dilyara! I am so glad you liked the muffins. 🙂
Can I use plain wite flour
Yes, that should be fine. You might need less plant-based milk though.
Can date paste be used instead of sugar. If so how much. I try to avoid added sugars and uze fruit as much as possible to sweeten.
Thanks
Dagmar
Hi Dagmar, I never baked with date paste, so this is difficult for me to answer. Maybe use 100 grams and see if it’s sweet enough. The texture of the muffins will be most likely different. Please report back if you give it a try. 🙂
Thank you so much for this muffins! Is it possible to make them with gluten free mixture (rice flour, tapioka and maize straches, amarant and flax seeds flour, xanthan Gum?
I never tried it but I think it should work. 🙂
Hallo Ella,
ich habe die Muffins schon mehrmals gebacken und sie schmecken wunderbar! Mein Mann ist auch verliebt! 🙂 ich habe statt Nussmuss Öl benutzt (1/4 Glass) und es hat super geklappt. Vielen Dank für deine Rezepte. Wir kommen aus der Slowakei und Tschechien und deine Rezepte ersetzen uns geschmacklich sehr oft unsere Heimatrezepte 🙂 Danke
Das freut mich sehr liebe Erika! Meine Eltern kommen übrigens auch aus Tschechien. 🙂
Hello, can I use almond flour or coconut flour or spelt flour instead of oat flour?
Spelt flour should be fine! 🙂
Hi Ela! Thank you for the recipe. Can I use cassava flour or rice four instead of oat flour?
Hi Vickie, I haven’t tried it. I think cassava flour might work but you would need to experiment. I don’t think rice flour would be the best choice. 🙂
Excellent recipe Michaela, the 5th one I try from your recipes and they are always delish! I really like the way you structure the recipe instructions and your notes and measures both in cups and grams. Just to make sure I am baking everything properly, I miss in your recipes what position to place the tray in the oven, do you place it in the middle rack or on the bottom? Thanks in advance.
Hello Katia! Thanks for your compliments, I appreciate it a lot. I am using the middle rack of my oven. 🙂
Much love, Ela
Hello Ela,
The recipe turned out to be SO SO good! One of the best chocolate cakes I’ve ever had! I made it with banana instead cause I didn’t have applesauce!
I love alll your recipes but I did this one in specific because i already had all ingredients in the kitchen! Thanks!
You are very welcome, Dina! I am so glad it turned out amazing! 🙂
I love Your recipes! Even my husband follows you now on Instagram hahaha can i use flax eggs ínstead of Apple sauce ?
Hi Claudia, I am glad you and your husband like my recipes. 🙂
I think flax eggs might work in this recipe but I haven’t tried it yet. Mashed banana works fine. 🙂
Hi Claudia. Did it work with flax egg
Made these with my niece last night and they came out perfectly. They are so rich and decadent. No one would know they were vegan. I accidentally picked up chunky peanut butter, but it was a nice textural addition. We’ll be making these again. We had enough for 8 muffins. Thank you for sharing!!!
That’s awesome, Lyniel! I am so glad you guys enjoyed the muffins. 🙂
Hey Ela. These muffins look great!! I just have one question… when substituting mashed banana for apple sauce, do I use the whole banana or 2/3 cup of mashed banana??
Hi Christine, you should use 160 grams of banana, which is about 2 small bananas. 🙂