Vegan Chocolate Muffins
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!
Servings 8
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
Originally published on February 13, 2020. Updated on September 11, 2026, with new helpful information, photos, and video. The recipe itself has not changed.
- 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 Facts
Vegan Chocolate Muffins
Amount per Serving
Calories
223
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
15
%
Carbohydrates
26
g
9
%
Fiber
5
g
20
%
Sugar
12
g
13
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.