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Vegan Double Chocolate Muffins

Decedent, light & fluffy, and seriously delicious! These Vegan Double Chocolate Muffins are the absolute best. SO. GOOD.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Desserts
Cuisine: American
Servings: 14
Calories: 376kcal
Author: Traci


  • 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
  • cup vegetable oil
  • 1 cup unsweetened coconut milk
  • 2 teaspoons vanilla
  • 9 ounces vegan chocolate chips


  • 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.


  • 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.


Serving: 1 | Calories: 376kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 30mg | Sodium: 215mg | Fiber: 2g | Sugar: 35g