• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie World Recipes
  • About
  • Recipes
    • Breakfast
    • Meals
    • Desserts
    • Side Dish
    • Homemade Sauces and Jams
    • Holiday Specials
  • Contact
  • Social
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Social
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Social
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Uncategorized

    Chocolate Muffin Recipe (Vegan)

    Published: Mar 27, 2022 by Gaby Dimova · This post may contain affiliate links · Leave a Comment

    15 shares
    • Share
    • Tweet
    Jump to Recipe

    This chocolate muffin recipe has double the amount of chocolate for double the fun and yumminess! It is also vegan and contain nutritious ingredients like oats, cacao, banana, peanut butter, and more.

    overhead shot of chocolate muffins

    What you will need to make this recipe

    Dry Ingredients

    • oat flour: oat flour is just ground up oats. You can either make your own by grinding up oats in a blender, or you can buy oat flour at pretty much any grocery store. This is a brand I like to use.
    • whole wheat flour: I like using the combination of both oat and whole wheat flour. The oat flour adds a great flavor, and oats contain a lot of nutritious ingredients. The whole wheat flour has gluten, so it adds texture and hold to the recipe.

    If you want to keep the recipe gluten free, you can use all oat flour (by replacing the whole wheat flour with more oat flour). However, just keep in mind that the muffins will be less fluffy. But the overall flavor is still delicious!

    • coconut sugar: I like using coconut sugar because of the unique flavor it has and because it has a lower glycemic index. However, you can use any type of granulated sugar that you have on hand. Do make sure you use granulated sugar, however, and not a liquid one like maple syrup. Otherwise, the consistency will not be the same.

    • cacao: cacao powder is different from cocoa. Cocoa is processed at a high temperature and loses a lot of its nutritional value, while cacao powder is high in iron, magnesium, and potassium. This is why I prefer baking with cacao powder, but you can definitely substitute the cacao for cocoa if you don't have any on hand. Here is a brand of cacao that I like to use, but there are many others.
    • baking powder
    • baking soda
    • dash of salt

    Wet Ingredients

    • dairy free milk: any dairy free milk will work for this recipe.
    • coconut oil: make sure the coconut oil is melted before adding it to the recipe. If yours is solid , you can microwave it for a few seconds to melt it.
    • peanut butter: use creamy natural peanut butter for this recipe. Natural peanut butter is the kind that only lists "peanuts" and possibly also salt under the ingredients. It doesn't have any added oils and sugar. This kind of peanut butter is runny and smooth. This is the consistency that works best in this recipe. You can use a traditional peanut butter, but the consistency of the batter will just be a little thicker. You can offset this by adding a few more tablespoons of dairy free milk.
    • banana: use a soft ripe banana.
    • vanilla

    Plus

    chocolate chunks & chocolate chips: I used vegan dark chocolate. This is the brand I used for the chunks. I don't recall which brand I used for the chips but here are some of my favorite vegan chocolate chip brands: Endangerment Species and Beyond Good.

    closeup shot of a hand holding a chocolate muffin

    How to make this chocolate muffin recipe

    To a large bowl, add in all of the dry ingredients and whisk them together.

    In a separate bowl, combine the wet ingredient and mix those together.

    Add the wet ingredients to the dry and combine them well.

    Fold in the chocolate chips and chocolate chunks.

    Line a muffin pan with muffin liners (I made my own with parchment paper, use whatever you have on hand).

    Top the muffins with more chocolate chips and chunks.

    Bake the muffins for 25-30 minutes at 350F/ 175C. This recipe makes about 9 muffins.

    Here is a full recipe tutorial on how to make the muffins

    If you liked this recipe, you might also like these other vegan muffin recipes:

    chocolate chip muffins

    blueberry banana muffins

    closeup shot of a hand holding a chocolate muffin

    Chocolate Muffin Recipe (Vegan)

    Gaby Dimova
    This double chocolate muffin recipe is vegan & made with oats, cacao, & other healthy ingredients. Great breakfast or a healthy dessert option.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Breakfast
    Cuisine American
    Servings 9 muffins
    Calories 287 kcal

    Equipment

    • muffin pan
    • muffin liners

    Ingredients
      

    Dry Ingredients

    • ½ cup whole wheat flour
    • ½ cup oat flour
    • ½ cup + 2 tablespoon coconut sugar
    • ⅓ cup cacao
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • dash of salt

    Wet Ingredients

    • 1 cup dairy free milk
    • ¼ cup coconut oil
    • ¼ cup peanut butter
    • ½ banana
    • ½ teaspoon vanilla

    Plus

    • ½ cup chocolate chunks
    • ¼ cup chocolate chips
    • & more to top

    Instructions
     

    • To a large bowl, add in all of the dry ingredients and whisk them together.
    • In a separate bowl, combine the wet ingredient and mix those together.
    • Add the wet ingredients to the dry and combine them well.
    • Fold in the chocolate chips and chocolate chunks.
    • Line a muffin pan with muffin liners (I made my own with parchment paper, use whatever you have on hand).
    • Top the muffins with more chocolate chips and chunks.
    • Bake the muffins for 25-30 minutes at 350*F/ 175*C. This recipe makes about 9 muffins.

    Video

    Nutrition

    Calories: 287kcalCarbohydrates: 29gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 145mgPotassium: 210mgFiber: 3gSugar: 13gVitamin A: 113IUVitamin C: 2mgCalcium: 78mgIron: 1mg
    Keyword muffins
    Tried this recipe?Let us know how it was!

    How do I store the muffins?

    Store the muffins in an airtight container in the refrigerator. I recommend reheating the muffins in the microwave for just a few seconds before enjoying them. They tend to harden in the cold temperature in the fridge, and they taste so much better when they are softened up in the microwave. Plus then the chocolate chips melt and taste great!

    More Uncategorized

    15 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My name is Gaby and I'm the face behind Veggie World Recipes! On my site, you will find recipes that are vegan and made with a healthy twist. My goal is to make plant-based cooking accessible, fun, and always delicious!

    More about me →

    Popular

    • Apple Baked Oats
    • Chocolate Blended Overnight Oats
    • Protein Bar Recipe (no bake, with protein powder)
    • Chocolate Protein Pancakes with Chocolate Sauce
    • Raspberry Oatmeal Bars (Vegan & Gluten Free)
    • Buddha Bowl Peanut Sauce
    • Granola Cups
    • Vegan Tortilla Wrap

    Footer

    ↑ back to top

    About

    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Veggie World Recipes