Calling all chocolate lovers! If you're craving a decadent and mouthwatering treat that is both vegan and packed with chocolate flavor, look no further than this delectable vegan chocolate muffin recipe. Made with simple ingredients and easy-to-follow steps, this recipe guarantees the best results every time. Whether you're a seasoned vegan or trying out plant-based treats for the first time, these moist and rich muffins will win you over with their irresistible taste. So let's dive in and make these delicious muffins!
What you will need to make this vegan chocolate muffin recipe
Dry Ingredients
- white whole wheat flour: I love using white whole wheat flour because it maintains the nutritional value of whole grain flour, but it is finely ground and better for making fluffy baked goods. If this is not something you have on hand, not to worry! You can use regular all purpose flour or regular whole wheat flour instead, and you will also get great results. I have not tried this recipe with oat flour, so I am not sure if it will work with that substitute. This recipe will not work with almond flour or coconut flour. If you want to try using a gluten free flour, I recommend King Arthur measure for measure flour.
- cacao powder: I used cacao powder because it has a higher nutritional content than cacao powder, but you can use either. I recommend using unsweetened cocoa powder instead of sweetened, or the muffins might turn out too sweet.
- coconut sugar: I love using coconut sugar, but you can also use brown sugar or white sugar. Just make sure you are using granulated sugar here and not a liquid sweetener.
- baking powder
- espresso powder: this is optional, but it really brings out the chocolate flavor.
- sea salt
Wet Ingredients
- 2 flax eggs: for the egg replacement, we will be using a flax egg. To make two flax eggs, you will need 2 tablespoons ground of flax seeds and 6 tablespoons water.
- 3-4 ripe bananas: using ripe, spotty bananas is best in this recipe.
- maple syrup: agave nectar, or another liquid sweetener will also work.
- vegan yogurt: I prefer using a thick Greek-style vegan yogurt if you can get your hands on it. I like the brands Culina and Cocojune.
- melted coconut oil: I love coconut oil in this recipe, but you can really use any kind of oil that you have on hand. Olive oil, canola oil, or avocado oil will also work great.
- vanilla extract
To fold in
- vegan chocolate chips: you can also use a chopped vegan dark chocolate bar or chocolate chunks.
The full ratios and nutritional information is listed at the bottom of the post in the recipe card. If you try and like this recipe, please consider leaving a review, as it really helps out my work 🙂
Equipment needed
- large mixing bowl
- whisk
- wire rack
- jumbo muffin pan or regular muffin pan: I used a jumbo muffin pan to give these muffins a bakery-style feel.
- muffin liners: I used these bakery-style tulip liners, but you can use any kind you have on hand.
How to make this chocolate muffin recipe
In a large bowl, peel and mash the bananas.
Add the rest of the wet ingredients to the mashed banana and whisk them to combine.
Next, add the dry ingredients and combine them well with the wet ingredients.
Finally, fold in the chocolate chips into the muffin batter.
Line a muffin pan with muffin liners. I decided to make jumbo muffins and used tulip liners to give the muffins more of a bakery-style feel. This is totally optional- you can use a regular-sized muffin tin and use normal muffin liners if you prefer.
If you make jumbo muffins, you will get about 6 muffins. If you make them in a regular-sized muffin pan, you will get about 12 muffins.
I also decided to add more dark chocolate chips on top of the muffins.
Bake the muffins at 350*F/ 175*C for 30-35 minutes if you are making jumbo muffins, or 25-30 minutes if you are making regular-sized muffins.
To check if the muffins are done, you can stick a toothpick in the center of the muffin. If the toothpick comes out clean, the muffins are done baking.
Once the muffins are done baking, remove them from the oven and place them on a cooling rack to cool off at room temperature.
Once they have cooled off, dig in and enjoy!
Adding yummy toppings to your double chocolate chip muffins
I think these muffins taste perfect on their own, but if you wanted to spice them up and add even more delicious flavors, you totally can!
I recommend enjoying the muffins while they are warm. You can slice them in half and add toppings such as peanut butter, almond butter, or an ice cream scoop on top!
Storing and freezing your dairy free chocolate muffins
To keep your muffins fresh, store them in an airtight container or wrap each one in plastic wrap and store them in the fridge for up to five days.
Place them in a freezer bag for longer storage, ensuring they are airtight, and freeze for up to two months. Whenever you crave a muffin, simply thaw the muffins at room temperature for a few hours and then place them in the oven to reheat.
If you liked these delicious chocolate muffins, you might also like these other vegan muffin recipes
- chocolate chip muffins
- blueberry muffins
- for a savory version, try these savory vegan muffins.
Best Vegan Chocolate Muffin Recipe (Double Chocolate)
Equipment
- muffin pan
- muffin liners
- large bowl
- whisk
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour 130 g
- ½ cup cacao powder
- ½ cup coconut sugar
- 2 tablespoons baking powder
- 1 teaspoon espresso powder
- ¼ teaspoon sea salt
Wet Ingredients
- 2 flax eggs 2 tablespoons ground flax seeds + 6 tablespoons water
- 3-4 ripe bananas 1.5 cups mashed
- ⅓ cup maple syrup
- ¼ cup vegan yogurt
- ½ cup coconut oil
- 2 teaspoons vanilla extract
To fold in
- ¾ cup chocolate chips
Instructions
- In a large bowl, peel and mash the bananas. Then add the rest of the wet ingredients and whisk them to combine.
- Next, add the dry ingredients and combine them well with the wet ingredients.
- Finally, fold in the chocolate chips.
- Line a muffin pan with muffin liners. I decided to make jumbo muffins and used tulip liners to give the muffins more of a bakery-style feel. This is totally optional- you can use a regular-sized muffin tin and use normal muffin liners if you prefer.
- If you make jumbo muffins, you will get about 6 muffins. If you make them in a regular-sized muffin pan, you will get about 12 muffins.
- Bake the muffins at 350*F/ 175*C for 30-35 minutes if you are making jumbo muffins, or 25-30 minutes if you are making regular-sized muffins.
- To check if the muffins are done, you can stick a toothpick in the center of the muffin. If the toothpick comes out clean, the muffins are done baking.
- Once the muffins are done baking, remove them from the oven and place them on a cooling rack to cool off at room temperature.
- Once they have cooled off, dig in and enjoy!
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