These Vegan Double Chocolate Chip Muffins are sure to satisfy your chocolate cravings…whether at the breakfast table or for dessert.
What’s better than chocolate chip muffins? Double Chocolate Chip Muffins, of course! You know the saying, double the chocolate, double the yum! 😉
Anyway, when it comes to chocolaty-ness (totally just made that word up), these muffins do not disappoint.
The most awesome thing about these muffins is that even though they slightly resemble cupcakes, it’s totally acceptable to eat them for breakfast.
You know, because they are technically muffins, and it is a well-known fact that muffins are traditionally served at breakfast…chocolate and all. 😉
I mean, if you want one for dessert instead, I’m down for that too. 😉
These fluffy, chocolaty Vegan Double Chocolate Chip Muffins are also gluten-free (made with oat flour) and refined sugar-free (sweetened with coconut sugar and pure maple syrup). I also made them nut-free by using soy milk, but you can use any dairy-free, plant-based milk of your choosing. 🙂
So, don’t delay…it’s time to get your chocolate groove on…
Learn how to make them
Since this recipe is vegan, of course, there are no eggs, so the first step even before you preheat your oven is to prepare your flax eggs. To do this, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Whisk with a fork, cover and set aside for 10-15 minutes.
Now, go ahead and preheat your oven to 350° F, and then line a muffin tin with 12 baking cups. Whisk together flax eggs, vegan butter, plant-based milk, coconut sugar, maple syrup and vanilla in a large bowl.
In a separate bowl, mix gluten-free oat flour, salt and baking soda. Stir dry ingredients into wet ingredients using a spoon to combine.
Stir in cocoa powder.
Fold in 1 cup of chocolate chips.
Fill baking cups with batter until used up (approximately 3/4 full per cup). Use the additional 2 tbsp. chocolate chips to top each muffin.
Bake for 18-22 minutes until toothpick comes out clean.
Vegan Double Chocolate Chip Muffins
These Vegan Double Chocolate Chip Muffins are sure to satisfy your chocolate cravings...whether at the breakfast table or for dessert.
Ingredients
- 2 flax eggs (2 tablespoons ground flaxseed combined with 6 tablespoons of water)
- 1/2 cup vegan butter, melted and cooled so not too hot (I used Earth Balance)
- 1/2 cup unsweetened soy milk (or other unsweetened plant-based milk)
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 1/2 cups gluten-free, whole grain oat flour (I used Bob's Red Mill)
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup unsweetened, natural cocoa powder (not processed with alkali)
- 1 cup plus 2 tablespoons vegan, refined sugar-free chocolate chips (such as Enjoy Life or Davis Chocolate)
Instructions
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Whisk together ground flaxseed and water in a small bowl, cover and set aside for 10-15 minutes.
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Preheat oven to 350° F.
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Line a muffin tin with 12 baking cups.
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Whisk together flax eggs, vegan butter, plant-based milk, coconut sugar, maple syrup and vanilla in a large bowl.
-
In a separate bowl, mix gluten-free oat flour, salt and baking soda.
-
Stir dry ingredients into wet ingredients using a spoon to combine.
-
Stir in cocoa powder.
-
Fold in 1 cup of chocolate chips.
-
Fill baking cups with batter until used up (approximately 3/4 full per cup).
-
Use the additional 2 tbsp. chocolate chips to top each muffin.
-
Bake for 18-22 minutes until toothpick comes out clean.
So, what do you think? Let me know in the comments below. And if you make this recipe, tag @watchlearneat in your photos on Instagram. 🙂
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These double chocolate muffins look so yummy. I am sure I would love them for breakfast or dessert!! Happy New Years!! I hope 2019 is a great year for you and your family!!
Thank you Dawn! They are super chocolaty! 🙂 Happy New Year to you and your family as well!
These look so good. I was out at a coffee shop the other day, and I had a GF muffin…it was so good. I know my family would devour, especially the grandkids.
Thanks so much, Gloria! They are super tasty! My girls went crazy over them! 🙂
You had me at chocolate and then said double – yes, please. This sounds so amazing. I Love how simple and easy the recipe is. Love the deep color too.
Thanks Veena! The more chocolate, the better, right?! 🙂
Yummy! I never turn down chocolate. This looks like a fabulous way to enjoy treats minus the guilt. Thanks for sharing.
I’m with you on the chocolate! 😉 Thanks so much, Analida!
Double Chocolate sounds divine!! Such an amazing muffin recipe and I’m pinning for later!
Thanks so much, Jessica!
These muffins look absolutely delightful! I am a lover of chocolate and I know that I would love these.
Yay chocolate! Thanks Dana! 🙂
My breakfast is always sweet so this is totally acceptable at our breakfast table. But also after dinner, as dessert. Yum!
Thank you so much, Nicoletta! I enjoy them either way too! 🙂
I love chocolate and I try to stay away from it. I always feel so guilty that I’m committing some health sin. These muffins look incredible. So moist and filled with chocolate flavor. I’m making these muffins, for sure. In fact i’d love to be enjoying one right now with my coffee.
Thanks Marisa! I hope you enjoy them! Go for it…chocolate can be good for you. 🙂
These look delicious and I love that they are vegan. Thanks for sharing!
Thank you Anne! 🙂
I love chocolate so much – and if they’re refined sugar free, that means I can eat these for breakfast, lunch and dinner, right? haha!
That sounds like a plan to me! 😉 Thanks Leslie! 🙂
I’m LOVING these double chocolate chip muffins!! They look divine! And I’m loving the gluten free and vegan aspect, aswell! I’m a chocolate nut so I’m all over these!!
Thanks so much, Amanda! Hope you will give them a try! 🙂
Holyyyy molyyy. These look like a chocolate lover’s dream come true. Love that they work for different dietary lifestyles! Looking forward to making these soon!
Thank you Krista! They are definitely for chocolate lovers. 🙂 Hope you enjoy them!
Any thing with double chocolate is heaven! That is exactly how the muffins look. Heavenly!
Thanks so much, Jo! Chocolate rocks! 🙂