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–+ servings
chocolate muffins on a cooling rack with chocolate chips and white lates and a napkin

Vegan Double Chocolate Muffins

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Traci Crossland
Decedent, light & fluffy, and seriously delicious! These Vegan Double Chocolate Muffins are the absolute best. SO. GOOD.

Ingredients

  • 2 cups all purpose flour
  • ¾ cup cocoa sifted
  • 1 ¾ cups vegan sugar
  • 2 ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 4 ounces vegan eggs
  • ⅔ cup vegetable oil
  • 1 cup unsweetened coconut milk
  • 2 teaspoons vanilla
  • 9 ounces vegan chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • Line muffin tins with baking cups or spray with cooking spray. Set aside.
  • Whisk flour, cocoa powder, sugar, baking powder, and salt together thoroughly.
  • Add eggs, vegetable oil, milk, and vanilla. Mix well.
  • Stir in chocolate chips.
  • Use a cookie scoop to divide evenly into muffin cups.
  • Bake for 25 minutes, until done.

Notes

  • These muffins are dairy free and refined sugar free!
  • If you don't like coconut milk, you can use your favorite non-dairy-milk.
  • Chopped up chocolate bars work just as well as chocolate chips!
  • Make sure to preheat the oven.
  • Don't skip sifting the cocoa powder and flour.
  • These muffins freeze really well. Thawing is also easy!
  • To ensure you don't over bake, use a cake tester or a toothpick.

Nutrition

Serving: 1Calories: 376kcalCarbohydrates: 53gProtein: 5gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 12gCholesterol: 30mgSodium: 215mgFiber: 2gSugar: 35g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.