The Best Vegan Chocolate Muffins | Gluten-Free Recipe - Elavegan (2024)

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5 from 63 votes

These are the best vegan chocolate muffins with simple ingredients, made in one bowl, in about 30 minutes! The recipe is plant-based, gluten-free, and super easy to make. You don’t want to miss this fudgy, moist, and rich deliciousness!

The Best Vegan Chocolate Muffins | Gluten-Free Recipe - Elavegan (1)

Raise your right hand if you love chocolate and raise your left hand if you love muffins. I notice we are on the same wavelength! ???? Making these easy homemade chocolate oatmeal muffins was seriously a breeze. You don’t even need a blender or food processor to whip up this tasty vegan dessert.

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You can enjoy the muffins for breakfast or grab one in the afternoon when you need some energy. They’re also great for your kid’s lunch box and healthier than store-bought chocolate muffins. Furthermore, free of eggs, cow’s milk, and butter! Let’s do this!

The Best Vegan Chocolate Muffins | Gluten-Free Recipe - Elavegan (3)

I love creating (and eating!!!) healthy vegan and gluten-free treats and beside brownies muffins are my go-to dessert. They have the perfect size to satisfy any sweet cravings and the best part is that they are so easy to make. You can bake them with your kids, I am sure they would love to get involved.

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Simple Ingredients

There are only 12 simple ingredients in total and I bet you have them all at home.

Oats or oat flour – If you have store-bought oat flour at home, you are all set. If you have oats, simply use an electric coffee/spice grinder or a regular blender to make oat flour. Blend for 10 seconds and voilà, you have oat flour. Make sure to use certified gluten-free oats/oat flour, if you are a celiac.

Coconut sugar – You can use brown sugar, white sugar, date sugar or any other granulated sweetener. I only used 1/3 of a cup because the vegan chocolate chips also contain sugar, however, if you have a sweet tooth, feel free to add 1/2 cup sugar.

Cocoa powder – I always use unsweetened cocoa powder. Please note that natural cacao powder has a slightly bitter taste. Dutch-processed cocoa powder is probably not the healthiest option but it still works in this recipe.

Dairy-free chocolate chips – I use these vegan mini chocolate chips but you can use regular-sized chocolate chips.

Plant-based milk – Any plant-based milk is fine. Some examples are almond milk, oat milk, cashew milk, coconut milk, etc. The higher the fat content of the milk is, the richer and tastier the chocolate muffins will be.

Applesauce – Lately, I have been experimenting more often with applesauce and I love baking with it. Not a fan? Simply, use mashed banana instead.

Nut butter – I used peanut butter because that’s what I had on hand. You can also use almond butter, cashew butter or sunflower seed butter for a nut-free version!

Apple cider vinegar – In combination with the baking powder and baking soda, it helps the muffins to rise. You can use white vinegar or lemon juice instead.

All ingredients AND measurements are listed in the recipe card BELOW!

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How To Make Vegan Chocolate Muffins?

STEP 1: First, you should line a muffin pan with paper liners (or grease the pan). Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).

STEP 2: Add all dry ingredients (except the chocolate chips) to a large mixing bowl and stir with a whisk.

STEP 3: Now add the wet ingredients and stir until combined (you can use a whisk or a hand mixer). Stir in the vegan chocolate chips.

STEP 4: Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.

STEP 5: Bake for 24 to 27 minutes or until you spot cracks on top of the muffins. Insert a toothpick into the center of a muffin. It should come out almost clean (it’s ok if the toothpick is crumbly/slightly sticky but it shouldn’t come out wet).

STEP 6: Let the vegan double chocolate chip muffins cool and enjoy!

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How To Store?

Store leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze in zip-lock bags for up to 3 months.

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These Flourless Chocolate Muffins Are:

  • Vegan (dairy-free, egg-free)
  • Gluten-free
  • Can be made nut-free
  • Can be made refined sugar-free
  • Moist
  • Fudgy
  • Delicious
  • Easy to make in one bowl
  • Healthier than most chocolate muffins

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If you love chocolate, make sure to check out my other delicious vegan & gluten-free desserts:

  • Vegan Lava Cake
  • Chocolate Zucchini Cake
  • Vegan Chocolate Pie
  • Chocolate Crepes
  • Vegan Zucchini Brownies
  • Best Vegan Brownies
  • Flourless Brownies
  • Sweet Potato Brownies
  • Healthy No-Bake Brownies

Should you give these healthy vegan double chocolate muffins a try, please leave a comment and rating below and tag me in your Instagram or Facebook post with #elavegan and @elavegan.

Vegan Chocolate Muffins

Author: Michaela Vais

These are the best vegan chocolate muffins with simple ingredients, made in one bowl, in about 30 minutes! The recipe is plant-based, gluten-free, refined sugar-free, and super easy to make!

5 from 63 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert, muffins

Cuisine American

Servings 8

Calories 223 kcal

Ingredients

Dry ingredients:

Wet ingredients:

  • 3/4 cup (180 ml) almond milk
  • 2/3 cup (160 g) applesauce unsweetened (see notes)
  • 1/4 cup (65 g) nut butter (see notes)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Instructions

  • I recommend measuring the ingredients in grams on a kitchen scale.

  • Line a muffin pan with paper liners (or grease the pan) and preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).

  • Add all dry ingredients (except the chocolate chips) to a large mixing bowl and stir with a whisk.

  • Now add the wet ingredients and stir to combine. You can also use a hand mixer.

  • Finally, stir in the vegan chocolate chips.

  • Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.

  • Bake for 24 to 27 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert the toothpick into the center of a muffin. It should come out almost clean (it's ok if the toothpick is crumbly/slightly sticky but it shouldn't come out wet).

  • Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • Oat flour: If you don't have oat flour, simply process oats (regular or certified gluten-free oats) in a blender or electric spice/coffee grinder until you have oat flour.
  • Other flours: Buckwheat flour or millet flour works too. You can use regular all-purpose flour or spelt flour if you aren’t gluten-free.
  • Sweetener: Any granulated sweetener can be used. Some examples are coconut sugar, Erythritol, regular sugar, or date sugar. I used 1/3 cup, however, if you have a sweet tooth, I recommend using 1/2 cup.
  • Applesauce - You can use mashed banana instead.
  • Nut butter: You can use almond butter, cashew butter, peanut butter, or sunflower seed butter for a nut-free version. If you don't have nut butter, you could use oil instead. Please note that I never made this recipe with oil, however, I would suggest about 1/8 to 1/4 of a cup (please report back if you give it a try).
  • Recipe makes 7-8 muffins (depending on muffin size). Nutrition facts are for one muffin.
  • Do you want to make cupcakes? Try out this sweet potato frosting!

Nutrition Facts

Vegan Chocolate Muffins

Amount per Serving

Calories

223

% Daily Value*

Fat

11

g

17

%

Saturated Fat

3

g

15

%

Carbohydrates

26

g

9

%

Fiber

5

g

20

%

Sugar

12

g

13

%

Protein

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Equipment

Hand mixer*

Electric coffee/spice grinder*

Muffin pan*

Kitchen scale*

The Best Vegan Chocolate Muffins | Gluten-Free Recipe - Elavegan (11) Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!

If you are using Pinterest, feel free to pin the following photo:

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The Best Vegan Chocolate Muffins | Gluten-Free Recipe - Elavegan (2024)

FAQs

What is the secret to moist muffins? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

Why are chocolate muffins good for you? ›

In addition to antioxidants, cocoa contains many beneficial minerals, including blood pressure-lowering magnesium, calcium, potassium, and copper, as well as iron and phosphorus.

What not to do when making muffins? ›

Here are some common mistakes that might be causing this:
  1. Over mixing the batter.
  2. Overfilling the muffin tray.
  3. Leaving the muffins in the pan after they have baked.
  4. Berries, nuts, and chocolate chips sink to the bottom.
Mar 12, 2019

Is oil or butter better for muffins? ›

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

Is it OK to eat a chocolate muffin everyday? ›

Anything can fit into your daily calories, it's when you go over that you start to gain weight. Enjoy your muffins everyday but make sure you're not eating too much altogether! Consuming one chocolate muffin daily can contribute to an increase in calorie intake, potentially hindering weight loss efforts.

What do muffins do for your body? ›

Support gut health

Thanks to their fiber content, whole wheat English muffins may help your digestive health. In fact, some research shows that consuming enough fiber could be beneficial for people who are dealing with chronic constipation. This may also help prevent hemorrhoids (8).

Is it healthy to eat muffins everyday? ›

Conclusion. Muffins are a quick and easy choice for breakfast on the go, but unfortunately, many bakery and coffee shop muffins are high in calories and added sugar, and they lack protein and fiber. If your goal is to lose weight, these kinds of muffins are not the best option.

What oil is best for moist muffins? ›

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

How do you moisten baked muffins? ›

Use a steamer. Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.

Why are bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much. What is this?

Should you let muffin batter rest? ›

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

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