Chocolate Muffin Recipe (Vegan)

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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.

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.

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

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!