Easy Vegan Chocolate Muffins Recipe

These Vegan Double Chocolate Muffins will be your new favorite dessert or breakfast! Just mix the batter and scoop it into a muffin pan and you've have your muffins done in just 30 minutes! So grab your chocolate chips and flour and let's get baking.

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Hey Internet, Paul has made even more bakes. This baking craze is a bit bigger than what we've shown on our blog so far. 

While we've come out with recipes that Paul's made, like these Vegan Shortbread Cookies and these Vegan Chocolate Chip Oatmeal Cookies, there's a bunch of other projects they are working on. Recently, Paul has been making adjustments to our Vegan Ladyfingers recipe and will soon have a modified version of them and our Vegan Tiramisu ready. Also, while developing this recipe, Paul made an alterative version these muffins that were like a cosmic brownie with walnuts. These acted as brain food for Liz's last push during finals week! 

These vegan chocolate muffins are just the most recent addition of a long line of other baking recipes, as well as no-bake recipes, that we have planned! This includes some amazing ice cream and chocolate treats that we just tested. Let's just say, you won't miss a square ice cream treat as a vegan anymore.

But let's focus on this recipe for right now. With both vegan semisweet chocolate chips and cocoa powder, these muffins are for serious chocolate lovers. The only way I think we could get more chocolate flavor into this would either be to use dark chocolate chips or drizzle it with some chocolate sauce. 

They're great on their own, but these are awesome when paired with some bananas. We've been pairing them with fresh bananas for our breakfasts and it's so nice taking a bite of each! You could also add a little vegan ice cream on top for a less healthy breakfast (or nut butter), but we won't judge.

These muffins are also a great meal prep! Put whatever muffins you don't want to eat fresh on plate and then put them in the freezer. Once they are frozen in an hour or 2, you just add them to a freezer safe container and they shouldn't stick together. Stick them in the microwave for about a minute, and they should be perfect. Whether you're having these muffins as breakfast, dessert, or just a snack, they're great frozen or fresh.

Let's grab a large bowl and get started on these delicious muffins!

Why You'll Love These Vegan Double Chocolate Chip Muffins

• Easy Recipe: It's basically add everything to a bowl and then bake. The only thing you need to watch out for is overmixing, but we'll help you mix the batter in a way so you don't have to worry about it!
• Rich Chocolate Flavor: With two types of chocolate, you'll be in chocolate heaven!
• Great Almost Any Time: Breakfast, lunch, or dessert, you can't go wrong with a good muffin.
• Lots of Customizations: If you know what you're doing, you can use this recipe as a base for other muffin recipes. We'll get into the details in our Substitutions section.

Ingredients

Pick up the following simple ingredients for these vegan chocolate chip muffins the next time you're at your local grocery store. See the recipe card at the bottom of this post for full ingredients, instructions, and accurate nutrition information (to the best of my ability; please consult your physician, registered dietitian, or healthcare professional if you have specific dietary needs or need to meet certain daily values of any nutrient). we give substitutions for the ingredients in the section below this one, so most people can still make this recipe!

Wet Ingredients

• 2 Flax Eggs: You make a flax egg by grinding up a tablespoon of flax seeds in a spice grinder and adding 2 tablespoons of water. Mix them together and let them gel in the fridge for about 5 to 10 minutes. You can mix multiple flax eggs together at once in the same bowl. So for this recipe, you'll want 2 tablespoons ground flax and 4 tablespoons of water.
• 170 Grams (About ¾ Cup) Vegan Yogurt
• ½ Cup Soy Milk
• 2 Tablespoons Smooth Peanut Butter
• 1 Teaspoon Apple Cider Vinegar
• 2 Teaspoons Vanilla Extract

Dry Ingredients

• 50 Grams (About a ½ Cup) of Unsweetened Cocoa Powder
• 210 Grams (About 1.75 Cups) All Purpose Flour
• 100 Grams (½ Cup) Granulated Cane Sugar
• 100 Grams (½ Cup) Granulate Coconut Sugar: In a pinch, you could use brown sugar as well!
• 1.5 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda
• ⅛ Teaspoon Salt

Fold-Ins

• 280 Grams (2 Cups) Vegan Semisweet Chocolate Chunks and/or Chips: You can add a lot of texture if you use both types!

Substitutions

• Vegan Yogurt: You should be able to used applesauce or mashed bananas in place of the yogurt (in similar amounts), but keep in mind we have not tested the recipe with this substitution (though we've made lots of muffins with these ingredients).
• Cocoa Powder: Like we said, this recipe can be a great base for other vegan muffins. If you want them to be less chocolatey, is easy to reduce, and even remove, the cocoa powder. Just replace the amount of cocoa powder with extra all purpose flour. So if wanted to completely remove the cocoa powder, use 50 grams of flour in its place. You can also use cacao powder which is a bit more bitter. If you need to add slightly more sugar to deal with that, you can, but don't increase it too much or you'll throw off the ratios.
• Vegan Chocolate Chips: If you don't have the chocolate, you can always chopped chocolate bars up. A lot of stores carry dark chocolate that is vegan and dairy-free, so you might have an easier time finding it. Just give it the chocolate bars a rough chop and add them to your batter. You can use the grams measurements on the chocolate packages to figure out how many you need of them. Cacao nibs are a little more bitter but they have a nice crunch!
• Soy Milk: Most other non-dairy milk will work with this recipe. Almond milk and oat milk are both great replacements. Full fat coconut milk may be the only plant milk you'd want to steer clear of as it's high fat content may mess with the bake.
• Granulated Sugar: You can use liquid sweeteners in a pinch, such as maple syrup or agave, but you'll want to be a little scanter on the other liquids then. You want a decently thick, but not super thick, muffin batter for this recipe. Make adjustments as needed.
• Peanut Butter: Other nut butters should go well with this recipe, like almond butter or cashew butter. Canola oil or another neutral oil should also work.
• All Purpose Flour: If you're looking to make a gluten-free version of this recipe, most gluten free flour brands, such as King Arthur's Measure-for-Measure Flour, should work with this recipe.
• Flax Eggs: If you don't have flaxseeds, there are a number of products that are vegan egg replacers. We often use Bob's Red Mill Egg Replacer. It has instructions on the bag on how to use it, and it shouldn't change the consistency of the bake too much. 

How to Make the Vegan Double Chocolate Muffins

1. Preheat Oven to 425 F (215 C)
2. Make the Flax Eggs: Grind up your flaxseeds and then add the water. Add it to the fridge and let it gel while working on the other steps
3. Mix the Dry Ingredients: In a large mixing bowl add your flour in using a flour sifter or a fine mesh sieve. Then add your cocoa powder, sugars, baking powder, baking soda, and salt. Mix them together with a whisk.
4. Mix the Wet Ingredients: In a sperate medium bowl, add the flax eggs, vegan yogurt, soy milk, peanut butter, apple cider vinegar, and vanilla extract. Mix together with a spatula until they are completely combined.
5. 00000000000Combine the Ingredients: Pour the wet ingredients bowl into the dry ingredients bowl. With a large spatula, begin to mix. To avoid overmixing, make sure ever stir you do simultaneously scrapes the sides of the bowl. Make sure to end each scrape pushing materials into the center of the muffin batter.
6. Fold in the Chocolate Chips: Note, reserve about ⅓ of the chocolate chips to add as toppings to the muffins. Pour the rest of the vegan chocolate chips into the bowl and then gently fold them into the batter.
7. Fill the Muffin Tray: If you are using a metal muffin tin, make sure to use muffin liners or spray the insides with spray oil. We used a silicon muffin tray, which lets you pop out the muffins easily. Using a large scoop, take the batter and place a scoop of it in each muffin slot. If any of them turn out uneven, use a spatula to fill them up using the leftover batter. Then take the remaining chocolate chips and place them on top of the muffins, gently pressing them down.
8. Bake: If using a silicon tray, have a baking tray underneath to help them sit on the oven rack. Add them to the oven and bake for 6 minutes. Once the time rings, reduce the heat to 350 F (175 C) and bake for another 14 minutes. Test them using a toothpick to make sure they are done on the inside.
9. Enjoy: Let them cook for about 15 minutes and then remove them from the tray.

Storage Instructions

Add your leftover muffins to a sealed container, like a muffin carrier. They should last 3 days on the counter and 7 days in the fridge. You can also freeze them for months! Freeze the muffins on a plate in a single layer, then add them to a freezer safe bag once they are frozen.

Frequently Asked Questions

More Vegan Muffin Recipes

• Easy Healthy Chocolate Banana Protein Muffins
• Vegan Lemon Poppyseed Muffins
• Vegan Egg Muffins with JUST Egg
• Vegan Savory Muffins
• Vegan Cranberry Muffins
• Vegan Lemon Blueberry Muffins
• Vegan Chocolate Banana Muffins (Gluten-Free)
• Sweet Pumpkin Ginger Breakfast Muffins

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