The Best Vegan Chocolate Muffins | Gluten-free recipe
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 moist, moist and rich delight!
Raise your right hand if you like chocolate and raise your left hand if you like muffins. I see that we are on the same wavelength! ???? Making these homemade oatmeal and chocolate muffins was really a breeze. You don’t even need a blender or food processor to whip up this delicious vegan dessert.
You can enjoy muffins for breakfast or have one in the afternoon when you need energy. They’re also perfect for your child’s lunchbox and healthier than store-bought chocolate muffins. In addition, without eggs, cow’s milk and butter! Let’s do this!
I love creating (and eating!!!) healthy vegan and gluten-free treats and next to brownie muffins, this is my favorite dessert. They’re the perfect size to satisfy any sweet craving and the best part is that they’re so easy to make. You can bake these with your kids, I’m sure they would love to get involved.
There are only 12 simple ingredients in total and I bet you have them all at home.
Oats or oatmeal – If you have store-bought oatmeal at home, you’re all set. If you have oats, just use an electric coffee/spice grinder or a regular blender to make oatmeal. Blend for 10 seconds and voila, you have oatmeal. Be sure to use certified gluten-free oats/oatmeal, if you are celiac.
coconut sugar – You can use brown sugar, white sugar, date sugar or any other granulated sweetener. I only used 1/3 cup because 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 cocoa powder has a slightly bitter taste. Cocoa powder processed in the Netherlands is probably not the healthiest option, but it still works in this recipe.
Dairy Free Chocolate Chips – I use these mini vegan chocolate chips but you can use regular sized chocolate chips.
vegetable milk – All vegetable milks are suitable. Some examples are almond milk, oat milk, cashew milk, coconut milk, etc. The higher the milk fat content, the richer and tastier the chocolate muffins will be.
Applesauce – Lately, I’ve been experimenting with applesauce more often and I love cooking with it. Not a fan? Just 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 baking powder and baking soda, it helps muffins to rise. You can use white vinegar or lemon juice instead.
All ingredients AND measurements are listed in the recipe card BELOW!
How to make vegan chocolate muffins?
STEP 1: First, you need to line a muffin pan with paper liners (or grease the pan). Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius).
2ND STEP: Add all dry ingredients (except 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 into the wells of the muffin tin. 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 in the center of a muffin. It should come out almost clean (it’s okay 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!
How to store?
Store leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze them in zip lock bags for up to 3 months.
These flourless chocolate muffins are:
- Vegan (dairy-free, egg-free)
- Gluten free
- Can be made nut free
- Can be made without refined sugar
- Easy to make in a bowl
- Healthier than most chocolate muffins
If you love chocolate, be sure to check out my other delicious vegan and gluten-free desserts:
If you try these healthy vegan double chocolate muffins, please leave a comment and rating below and tag me in your Instagram or Facebook post with #elavegan and @elavegan.
Vegan chocolate muffins
These are the best vegan chocolate muffins with simple ingredients, made in one bowl, in about 30 minutes! The recipe is vegan, gluten-free, refined sugar-free and super easy to make!
- 3/4 Chopped off (180 ml) almond milk
- 2/3 Chopped off (160 g) Applesauce unsweetened (see notes)
- 1/4 Chopped off (65 g) nut butter (see notes)
- 1 soup apple cider vinegar
- 1 teaspoon vanilla extract
I recommend measuring the ingredients in grams on a kitchen scale.
Line a muffin pan with paper cups (or grease the pan) and preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius).
Add all dry ingredients (except 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 blender.
Finally, stir in the vegan chocolate chips.
Divide the batter into the wells of the muffin tin. 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 doing a test with a toothpick. Insert the toothpick in the center of a muffin. It should come out almost clean (it’s okay 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.
- Oatmeal: If you don’t have oatmeal, simply process oats (regular or certified gluten-free oats) into a blender Where electric spice/coffee grinder until you have oatmeal.
- Sweetener: Any granulated sweetener can be used. Some examples are coconut sugar, xylitol*, erythritol, regular sugar or date sugar. I used 1/3 cup, however, if you have a sweet tooth, I recommend using 1/2 cup. *Xylitol desserts should never be given to dogs.
- 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 can use oil instead. Please note that I have never made this recipe with oil, however, I would suggest around 1/8 to 1/4 cup (please report back if you try it).
- Recipe makes 7-8 muffins (depending on muffin size). The nutritional values are for one muffin.
- Do you want to make cupcakes? Try this sweet potato frosting!
The nutritional information is an estimate and has been calculated automatically
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