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
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 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
Equipment
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Thank you so much! These are absolutely delicious!
I am so glad you love them! 🙂
Thank you so much ! They are absolutely delicious!
I love this recipe and have made it again and again with flour made from whole oat groats! It’s perfect with chocolate chips, but for a healthier alternative during cold and flu season I used cacao nibs
and dried cherries instead. Thank you! 😊
That sounds amazing, Janaea! 😍
Using flour from whole oat groats is such a great idea, and the cacao nibs + dried cherries combo sounds perfect — cozy and nutritious! Thanks so much for sharing your variation, love it! 💛
Super easy and delicious,
So happy you enjoyed it! 😊 Thanks for the lovely feedback! 💛
Absolutely the best chocolate muffins I have ever made! I followed the recipe and any substitutions I used came from the Notes. So so good! The only downside was that I used cheap liners so some of the muffin sticks to the paper. They are so good that my family was literally eating the liner to savor every last bite 😉
Haha, that’s the best kind of problem to have! I’m so glad you and your family loved them — sounds like they didn’t let a single crumb go to waste! 😀
These are fantastic!
Where do I find storage info in your recipes? This is the 2nd one I’ve used where I can’t find it.
Hi Joelene, you can find the “how to store” section in the blog post. I will again copy and paste it for you:
these are the absolut best chocolate muffins in the world. my whole family loves them. so easy to make and with ingredients that I always have at home. I love them sooooo much. thank you for this outstanding recipe. I always use bananas cause I dont have apple sauce, works perfect.
Ahh, thank you so much for your lovely comment, Salome! 🥹❤️ I’m so happy to hear that you and your family love the muffins, that truly makes my day! And yes, mashed banana is such a perfect swap for applesauce! Thanks again for the sweet feedback! 🙂
Easy to make, delicious and healthy ingredients, what more can you ask for?!
Hi Christine, so glad you liked the muffins! Thanks for the lovely feedback 💛
I really enjoyed making these! I think next time I will add maybe a little maple syrup? My kids wanted it to be a bit sweeter (but I loved them as they are). Thank you for this! Will definitely make these again.
So glad you enjoyed them, Josephine! A touch of maple syrup sounds like a lovely idea — it’s great when you can adjust to suit everyone’s tastes. Thanks for the kind words, and I’m happy you’ll be making them again! 🙂
Hi! If I dont want them vegan, Can I add eggs? if so, could you please let me know how many? Thank you!
Hi, since I am vegan, I don’t bake with eggs, so I can only guess… 2-3 should probably work.
Why would you want to? Vegan or not, these are soooooo delicious!
I was wondering the same, why add eggs to a vegan recipe 😂 these are the most indulgent muffins ever. Don’t ruin them by adding eggs!
Haha, exactly! 😂 These muffins are perfectly rich and indulgent just as they are—no eggs needed! So glad you loved them! 💕
Mais uma de suas receitas incríveis!! Muito obrigada por compartilhar!!
Amei!!
Muito obrigada! Fico muito feliz que tenha gostado! 💕
Easy to make and delicious!
Hey Sylvie, I am glad you liked the muffins. Thanks for your comment. 🙂
These are really good!
Hi Erin, I am so glad you like them! Thank you very much for your feedback. 🙂
I just made these twice and I love them! I did use a kitchen scale to measure in grams as I am from the states. I made several substitutions and they turned out great: mashed banana instead of applesauce, lemon juice instead of vinegar, and 1/4 cup chocolate flavored olive oil instead of nut butter. I baked them a little bit longer, for 29 minutes, and I made 12 regular sizes muffins. This is one of several recipes of yours that I have used.
I am so glad they turned out yummy! Thanks for your feedback, Gini. 🙂
Hi Eva, I measured with my kitchen scale all ingredients. After 27 min the toothpick came completely wet. I added 5 min the toothpick came completely wet, then 5 more and 5 more and 5 more. In total 25 min more. What can be the reason for that?
I baked your carrot muffins. I love them, however I had to add around 10 more min.as well. I am baking in convection oven and I always reduce the temperature to 25 degree.
Please any suggestions?
These are delicious! I pressed some walnuts into the top and sprinkled the top with some unsweetened cocoa nibs. I used granulated maple sugar instead of coconut. They are decadent and definitely satisfying a chocolate craving
Hi, ii I am making them with regular all purpose flour,should I keep thé mesure of 120g because 1 1/3 cour of regular flour is more than 120g?
Thanks you!
Yes, please use 120 grams of AP flour.
Hi 👋. I made these with buckwheat flour and they are yummy and they freeze well. Thank you for a great gluten free recipe.
Hi! Can I use only millet flour for this recipe? Or should I mix it with oat flour?
Thanks 🙂
Hey, millet flour works. 🙂
Excellent. My batch made 8 which I had hoped to eat over a few days but my kids ate them all in one sitting!
Would chickpea flour (Besan) work for this recipe?
I never tried it, but it might work. The texture could be different, though.