Vegan Double Chocolate Muffins
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.
Servings: 12 Muffins
Calories: 252kcal
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
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!
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
Calories: 252kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 320mg | Potassium: 135mg | Fiber: 4g | Sugar: 17g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 3mg
