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    Home » Recipes » Breakfast Recipes

    Vegan Double Chocolate Chip Muffins

    Published: Dec 26, 2018 by Sherri Hall · This post may contain affiliate links.

    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. 

    Jump to Recipe
    vegan double chocolate chip muffin on a kitchen towel

    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.

    Two muffins stacked on one another

    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. 😉

    overhead of a muffin on a kitchen towel

    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. 🙂

    half of a muffin on a parchment baking cup with two stacked up behind it

    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.

    wet Ingredients in a mixing bowl with a whisk

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

    Pouring dry ingredients into wet ingredients

    Stir to combine.

    Wet and dry ingreients combined in a mixing bowl

    Next, add the cocoa powder.

    Cocoa powder added to mixing bowl

    Stir to combine.

    Cocoa powder mixed into wet and dry ingredients in a mixing bowl

    Then, fold in chocolate chips.

    Chocolate chips added to mixing bowl

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

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

    Muffin mix in baking cups in muffin pan

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

    Baked muffins in a muffin pan

    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 vegan blueberry muffins next.

    front view of single muffin on a kitchen towel
    Print Recipe Save RecipeSaved!
    5 from 12 votes

    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. 
    Course Breakfast, Dessert
    Cuisine Gluten-Free, Vegan
    Keyword coconut sugar, dairy-free, egg free, gluten free, meatless monday, no egg, nut free, oat flour, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Servings 12 muffins
    Calories 279kcal
    Author Sherri Hall

    Ingredients

    • 2 flax eggs (2 tablespoons ground flaxseed combined with 6 tablespoons of water; sub with 6 tablespoons aquafaba if preferred)
    • ½ cup vegan butter, melted and cooled so not too hot
    • ½ cup unsweetened soy milk (sub coconut milk beverage or full fat oat milk - use certified GF brand if needed)
    • ¼ cup coconut sugar
    • ¼ cup pure maple syrup
    • 1 teaspoon pure vanilla extract
    • 1 ½ cups gluten-free, whole-grain oat flour (I used Bob's Red Mill)
    • 1 teaspoon baking soda
    • ¼ teaspoon kosher salt
    • ½ 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

    • 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 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.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    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.
    The muffins are nut-free using a vegan butter that is not derived from nuts. 
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 279kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Fiber: 5g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    1. Christie

      December 14, 2020 at 3:49 pm

      5 stars
      Oh my those are sooo fluffy and delicious with the amazing chocolate chips! Just divine!

      Reply
      • Sherri Hall

        December 21, 2020 at 2:23 pm

        Thank you so much, Christie!

        Reply
    2. Jyothi (Jo)

      January 07, 2019 at 7:24 am

      5 stars
      Any thing with double chocolate is heaven! That is exactly how the muffins look. Heavenly!

      Reply
      • Sherri Hall

        January 07, 2019 at 12:30 pm

        Thanks so much, Jo! Chocolate rocks! 🙂

        Reply
    « Older Comments

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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