For a rich and indulgent breakfast, chocolate lovers need these double chocolate vegan muffins in their lives! A moist crumb makes every bite a delight, and they’re great to make ahead for grab-and-go breakfasts or to add to your brunch spread. Follow my easy chocolate muffins recipe and wake up to the best breakfast.
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Table of Contents
Why You’ll Love This Recipe
- Rich: Made with raw cacao powder, these double chocolate chip muffins are infused with chocolaty goodness in every bite.
- Sweet: Moist chocolate muffins loaded with chocolate flavors are perfect for anyone who likes sweet things, and best of all, these ingredients are wholesome too!
- Cozy: No one can resist warm double chocolate muffins on a chilly morning for breakfast or after dinner for dessert. They’re a cozy treat any time of day!
Nutrition For Mental Health
As a nutritionist, I’m all about how the food you eat can support how you feel. A randomized controlled trial found that eating 85% dark chocolate is linked to reduced negative mood. They found that it dark chocolate has a prebiotic effect. It restructures the diversity and abundance of your intestinal bacteria. Thus, dark chocolate improves negative emotional states via the gut-brain axis.
Ingredients + Substitutions
You don’t have to worry if you’re missing something – these simple substitutions will help you make these vegan chocolate muffins with ease.
- Milk: I used oat milk in this chocolate muffin recipe. However, you can substitute whatever plant-based milk you have on hand, whether that be cashew nut milk, homemade almond milk, soy milk, or creamy hemp milk. Keep in mind that oat milk is the most naturally sweet dairy-free milk, so you may want to add a splash more sweetener.
- Sweetener: Maple syrup is my go-to sweetener for most things, including baking. It integrates seamlessly into the batter and is the perfect flavor! If you don’t have any on hand, then another liquid sweetener would be the best choice, such as agave or stevia, for a sugar-free option.
- Chocolate: I love these mini vegan chocolate chips.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Double Chocolate Chip Muffins
Dairy-free chocolate muffins are so simple to make that you’ll be making these all the time. My kids always ask for them, and I’m happy to oblige because they are truly one of my favorite types of muffins.
- Preheat oven to 350°F/175°C. Line muffin tins with cupcake liners or spray with cooking oil (such as avocado).
- Add dry ingredients to a large mixing bowl and whisk together. Pour wet ingredients over the top and stir until well combined. Mix in mini chocolate chips.
- Scoop batter into muffin pan and bake for 22-25 minutes or until a toothpick inserted comes out clean. (Since there will be melted chocolate chips inside the muffins, some pokes may come out chocolatey, even if the muffins are fully baked, so do a couple of test pokes.)
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- Let cool in pan for 5-10 minutes before transferring to a cooling rack.
Servings Ideas
When you make this double chocolate chip muffin recipe, you can certainly feel free to eat the muffins on their own. If you want to put more on the table for breakfast, you can pair it with my matcha chia pudding, pumpkin pie oatmeal, overnight oats, or pomegranate oatmeal bites. If muffins are all you want to eat, whip up a golden milk latte, oat milk matcha, or even coffee bubble tea to sip and savor together. And of course, if you’re serving these rich, chocolaty muffins for dessert, add vegan chocolate bark to your serving tray for a full and complete indulgence.
Storage Tips
Double chocolate chip muffins, whether they are vegan or not, can be stored at room temperature in an airtight container, though they’re best when eaten quickly. If you want to keep them longer than a few days, you can put them in the fridge for about a week. A better idea is to freeze the extras, which gives you up to 3 months to put them to good use. You’ll never regret having these around where you can thaw and enjoy their deliciousness on a busy day!
FAQ
Since vegan muffins use different ingredients, you might be wondering how these stay moist. The secret is two-fold – the applesauce makes up for what non-vegan ingredients would provide in a recipe, and the other key is to not overmix the batter. You’ll wind up with a moist crumb that is out of this world.
Again, I must emphasize that you shouldn’t overmix the batter. Other things to avoid are overfilling the muffin cups, overbaking, or leaving the muffins in the muffin tin for too long after removing them from the oven. Follow my double-chocolate muffin recipe to ensure you get the most moist, delicious muffins.
Muffins are ideal to bake at 350°F because it allows for browning without drying out the interior.
If you tried this Vegan Double Chocolate Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Vegan Double Chocolate Muffins
Equipment
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cacao powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 flax egg
- 1/2 cup oat milk
- 1/3 cup vegan butter, melted
- 1/2 cup Instant Applesauce
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup vegan mini chocolate chips
Instructions
- Preheat oven to 350°F/175°C. Line muffin tins with cupcake liners or spray with cooking oil (such as avocado).
- Add dry ingredients to a large mixing bowl and whisk together. Pour wet ingredients over the top and stir until well combined. Mix in mini chocolate chips.
- Scoop batter into muffin pan and bake for 22-25 minutes or until a toothpick inserted comes out clean. (Since there will be melted chocolate chips inside the muffins, some pokes may come out chocolatey, even if the muffins are fully baked, so do a couple of test pokes.)
- Let cool in pan for 5-10 minutes before transferring to a cooling rack.
Video
Notes
Double chocolate chip muffins, whether they are vegan or not, can be stored at room temperature in an airtight container, though they’re best when eaten quickly. If you want to keep them longer than a few days, you can put them in the fridge for about a week. A better idea is to freeze the extras, which gives you up to 3 months to put them to good use. You’ll never regret having these around where you can thaw and enjoy their deliciousness on a busy day!
Nutrition
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Reference
Shin, J. H., et al. (2022). Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: A randomized controlled trial. Journal of Nutritional Biochemistry, 99, 108841. https://doi.org/10.1016/j.jnutbio.2021.108841
These are now my daughters favorite! Thank you!
Oh awesome!