Vegan Double Chocolate Muffins

The very best Vegan Double Chocolate Muffins! Moist, light, fluffy, deeply chocolate-y, sweet, and so good. There is literally so much chocolate-y goodness in this muffin that it’s one of the best things I have ever tasted. You can’t even tell that it’s vegan! Made from coconut milk, no refined sugars, cocoa powder, vegan eggs, and your favorite vegan chocolate chips… Seriously, this muffin is gonna be your new go-to!

chocolate muffins on a cooling rack with chocolate chips and white plates and a napkin

About The Recipe

We have finally made it to Friday! And, like any good Friday should, it definitely needs some chocolate. Friday and chocolate. Chocolate and Friday.. It just makes sense!

So, we decided to bake up these chocolate muffins so everyone could have a bite of something amazing.

But, you guys know us. We don’t do a lot of vegan food. This recipe was inspired by my trip to New York with my friends. One of my best friends in the entire whole world is vegan. This recipe is for her and inspired by her.

Because without her, I probably never would’ve tried so much plant based food. I loved almost everything I ate! But it was brought to my attention on that said trip that… there’s not a lot of options for people who eat a plant based diet.

It genuinely upset me because this is something I had never thought about before.

So, when I got home, I made it my mission to help my mom create some of the best vegan food so that everyone who comes to our blog can find something.

This is where we start!

four chocolate muffins stacked on top of each other with a pan of muffins behind it

I wasn’t kidding when I said these are the best muffins you’ll ever taste. Coconut milk is totally the right choice! Rich, luscious, and I’m totaaally not running out because I may or may not have been drinking some while making these…

Anyways… allergic to coconut? No problem! You can supplement with your favorite non-dairy milk and these muffins will always be good!

Trust me on this. I’ve let so many people try one of these muffins. I didn’t tell them they were vegan because I wanted honest opinions. After all the praises, once I said they were plant based.. their mouths dropped!

Vegan or not, everyone agrees that these muffins are seriously the yummiest thing you’ll eat!

Equipment Needed

Ingredients

  • All-Purpose Flour
  • Cocoa Powder
  • Sugar
  • Baking Powder
  • Salt
  • Vegan Eggs
  • Vegetable Oil
  • Coconut Milk
  • Vanilla
  • Vegan Chocolate Chips
ingredients for vegan chocolate muffins on a marble counter

Instructions

Now, in one large bowl, sift the dry ingredients. This is to ensure there’s no lumps of flour or cocoa in your batter!

Add all the wet ingredients and whisk together until thoroughly combined and smooth.

Fold in the chocolate chips (or chocolate chunks from your favorite vegan chocolate!).

Now, using a large cookie scoop, add the batter to a prepared pan. Bake for about 30 minutes, or until they test done.

Take them out of the pan and let cool, or eat them hot! Doesn’t matter because these are delicious either way. I, myself, cannot resist a freshly baked muffin.

Storing/Reheating

Once the muffins have cooled, you can store in a freezer safe bag and keep for months in the freezer! Whenever you’re ready for a delicious bite of chocolate, just pop one into the microwave for 30 seconds to 1 minute.

Or, you can just as easily just keep on the counter for about a week or so.

chocolate muffins on a cooling rack with chocolate chips, white plates, a napkin, and a pan of muffins

Expert Tips

  • 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.

When you make these Vegan Double Chocolate Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Vegan Double Chocolate Muffins

Traci
Decedent, light & fluffy, and seriously delicious! These Vegan Double Chocolate Muffins are the absolute best. SO. GOOD.
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Desserts
Cuisine American
Servings 14
Calories 376 kcal

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
  • 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.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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