Vegan Double Chocolate Chip Muffins

These fluffy, chocolaty Vegan Double Chocolate Chip Muffins are sure to satisfy your chocolate cravings! Enjoy these dairy-free, egg-free, refined sugar-free, nut-free, gluten-free muffins for breakfast, snack time or dessert. 

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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 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 another plant-based milk on the thicker side such as full-fat oat milk or coconut milk beverage. 🙂

So, don't delay...it's time to get your chocolate groove on...

Ingredients you'll need

• Flax Eggs 
• Vegan Butter
• Unsweetened Soy Milk
• Coconut Sugar
• Maple Syrup
• Vanilla Extract
• Gluten-Free, Whole-Grain Oat Flour
• Baking Soda
• Kosher Salt
• Cocoa Powder
• Vegan, Refined Sugar-Free Chocolate Chips

How to make vegan chocolate muffins

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, soy milk, coconut sugar, maple syrup and vanilla in a large bowl.

In a separate bowl, mix gluten-free oat flour, salt and baking soda. Add the dry ingredients to the wet ingredients. 

Stir to combine.

Next, add the cocoa powder.

Stir to combine.

Then, fold in chocolate chips.

Fill baking cups with batter until used up (approximately ¾ full per cup). 

Use the additional 2 tbsp. chocolate chips to top each muffin.

Bake for 18-22 minutes until toothpick comes out clean.

Substitutions

• Flax Eggs: You can use 6 tablespoons of aquafaba in place of the flax eggs.
• Soy Milk: You can use another unsweetened plant-based milk on the thicker side. You don't want to use a thinner milk such as almond. I've found that Oatly brand oat milk also works well. You can also use coconut milk beverage.

Storing the muffins

Muffins can be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days.

If you like these vegan double chocolate chip muffins, check out our Lemon Poppy Seed Muffins and vegan blueberry muffins next.

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