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.
- 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
Jesse
Hi Ela! Am I able to use self-raising flour instead of oat flour?
Ela
Hi Jesse, I think that should be fine! You might need a little less plant-based milk though.
Callens Phebe
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!
Ela
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.
Samira
My best muffins! They came out so so perfect and delish! Thanks
Ela
So happy you loved them, Samira! Thanks for your great feedback. 🙂
Raschel
What if I wanted to use cacao? Would I just use a little less than the cocoa? Thanks
Ela
Yes, Raschel, I would use a little less. 🙂
Emily
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
Ela
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.
daný
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!
Ela
Ahoj Daný! I am so glad you loved the muffins. Thanks for your great comment! Děkuji! 🙂
nutritionmama
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!
Ela
I am so glad they turned out delicious! Thanks for letting us know about the modifications you made. 🙂
Alison
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!
Ela
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. 🙂
Usha
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!
Ela
Awesome! I am glad they still turned out very delicious. 🙂
Dilya
Amazing. I cannot wait to bake it again!!! Thank you.
Ela
Hello Dilyara! I am so glad you liked the muffins. 🙂
Adriana
Can I use plain wite flour
Ela
Yes, that should be fine. You might need less plant-based milk though.
Dagmar
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
Ela
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. 🙂
Snezhana
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?
Ela
I never tried it but I think it should work. 🙂
Erika
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
Ela
Das freut mich sehr liebe Erika! Meine Eltern kommen übrigens auch aus Tschechien. 🙂
Diane
Hello, can I use almond flour or coconut flour or spelt flour instead of oat flour?
Ela
Spelt flour should be fine! 🙂
Vickie
Hi Ela! Thank you for the recipe. Can I use cassava flour or rice four instead of oat flour?
Ela
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. 🙂
Katia
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.
Ela
Hello Katia! Thanks for your compliments, I appreciate it a lot. I am using the middle rack of my oven. 🙂
Much love, Ela
Dina
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!
Ela
You are very welcome, Dina! I am so glad it turned out amazing! 🙂
Claudia
I love Your recipes! Even my husband follows you now on Instagram hahaha can i use flax eggs ínstead of Apple sauce ?
Ela
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. 🙂
Lorna
Hi Claudia. Did it work with flax egg
Lyniel
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!!!
Ela
That’s awesome, Lyniel! I am so glad you guys enjoyed the muffins. 🙂
Christine
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??
Ela
Hi Christine, you should use 160 grams of banana, which is about 2 small bananas. 🙂