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
- 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)
- Whisk together ground flaxseed and water in a small bowl, cover and set aside for 10-15 minutes.
- Preheat oven to 350° F.
- 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.
So, what do you think? Let me know in the comments below. 🙂
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