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You are here: Home / Recipes / Vegan Chocolate Muffins

Vegan Chocolate Muffins

Published on June 10, 2022 By Gunjan 9 Comments

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Soft, fluffy and melt in mouth, these Vegan Chocolate Muffins are oil free and sugar free. Its so gooey and chocolatey, made with only 9 ingredients. Enjoy them straight out of the oven or freeze them for later use, these are great for snacking and are delicious for breakfast too.

a front view of half eaten vegan chocolate muffins

If you are a chocolate fan just like me, then you must try my vegan chocolate mousse. To overload with more chocolate, it fun to make my vegan chocolate chip cookies and easy vegan chocolate cake.

However, recently I have been making these healthy vegan chocolate muffins in big batches and storing them for school snacks and for desserts. I also snack one for breakfast with my tea.

This is absolutely fun to bake and nut free, hence kid friendly.

These vegan double chocolate muffins are so beautiful and so easy to bake that within minutes you have decadent snacks ready to be served.

Health benefits of cocoa powder

It’s packed with antioxidants and helps reduce inflammation. Its low in calories and since I use unsweetened cocoa powder its low in sugar thereby protecting from any diseases.

Which cocoa powder is best to use for baking?

There are natural and Dutch processed cocoa powder available, which have two different chemical properties. Hence, they do their jobs differently. For simplicity, I always use Hershey’s unsweetened cocoa powder.

top view of raw ingredients on a wooden board.

Ingredients for Vegan Chocolate Muffins recipe

Oat flour
Unsweetened cocoa powder
Baking powder
Salt
Flaxmeal
Oat milk
Maple syrup
Vanilla
Chocolate chips

I used these simple pantry staples to bake these dairy free chocolate muffins.

Ingredients notes:

Oat flour – this is the best part and makes any baking recipe healthy. I like to use store bought oat flour for convenience but you may grind your own.

Cocoa powder – I used unsweetened cocoa powder. Special dark cocoa powder may make this one bowl vegan chocolate muffins a bit more bitter.

Flaxmeal – it’s a great egg substitute with being a great source of omega 3 fatty acids.

Oat milk – almond milk also works in this recipe but to make it completely nut free I went with oat milk. Also, oat milk is creamier and is naturally sweetened.

Maple syrup – this brings a nice caramelized taste with a nice texture to its batter.

Chocolate chips – I used dairy free mini chocolate chips but any dark chocolate chips work here in this recipe.

a front view of stacked vegan chocolate muffins.

For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make Vegan Chocolate Muffins

Firstly, in a large mixing bowl, I combined oat flour, cocoa powder, baking powder and salt. Then, I mixed it well until there were no lumps. This took me about 4-5 minutes.

mixed dry ingredients in a large mixing bowl.

Secondly, I poured in soaked flaxmeal, oat milk, maple syrup and vanilla extract to the flour mixture. Then, I whisked it nicely until a batter was formed.

wet ingredients folded into the flour mixture in the mixing bowl.

Next, I folded in chocolate chips to the batter and mixed it again.

chocolate chips added to the batter.

Thereafter, with the help of an ice cream scoop, I filled each muffin liner in the muffin tray up to 3/4th of its capacity. I also topped them with few more chocolate chips for that extra chocolatey flavor.

final whipped up batter in the mixing bowl.

Afterwards, I placed the tray in the middle rack of the preheated oven and baked it for 25 minutes.

Once done, I took it out and let it cool.

top view of fresh baked vegan chocolate muffins cooling in the tray.

However, I had no patience and was craving, so I immediately popped one muffin into my mouth and enjoyed it warm with gooey chocolate inside.

Its texture is amazingly perfect and so soft from inside.

How to store these easy vegan chocolate muffins

Room temperature – let them cool down in the tray without disturbing for some time. Then, cool them on a cooling rack. Place them in a single in a box with a light lid for about 2-3 days.

Refrigerator – When these are completely cooled at room temperature, place them in an air tight container in a single layer and refrigerate for about 3 weeks.

Freeze – once they are completely cooled at room temperature, seal them in a Ziploc bag in a single layer and freeze them for about 3 months.

How to warm these eggless chocolate muffins

  • You may enjoy them as is if at room temperature or microwave for 15 seconds.
  • If refrigerated, you may enjoy them cold or microwave for 20 seconds. You may even oven bake at 350-degree Fahrenheit for 2-3 minutes or until soft.
  • If frozen, oven bake at 350-degree Fahrenheit for 5-6 minutes or until soft. If you have oven toaster then toast it for 4-5 minutes or until soft.

close up view of one of the vegan chocolate muffins.

Expert tips:

  • Once the chocolate chips are folded into the batter do not over mix. It is important to just fold the batter 2-3 times and start filling the muffin liner.
  • Make sure to fill the muffin liner up to 3/4th of its capacity of each liner because these muffins rises well and quite high.
  • Most importantly, mix the dry ingredients so well that there are no lumps and the flour mixture is chocolate in color.

Vegan Chocolate Muffins FAQs

Are they oil free?

Yes, these are oil free and yet soft and moist.

Are they gluten free?

I made them with oat flour so they are gluten free. However, you may use gluten free certified oat flour for this recipe and it will still be the same as the original.

Are they allergy friendly?

Yes! Its soy free and nut free along with being gluten free.

top view of half eaten vegan chocolate muffins.

My other muffin recipes that you may like:

Vegan Chocolate Chip Muffins
Vegan Blackberry Muffins
Oil free Vegan Blueberry Muffins
Beetroot Quinoa Muffins

This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.

I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.

In addition, you may checkout my cookbook for everyday comfort vegan recipes.

a front view of half eaten vegan chocolate muffins
Print Recipe
5 from 4 votes

Vegan Chocolate Muffins

Soft, fluffy and melt in mouth, these Vegan Chocolate Muffins are oil free and sugar free. Its so gooey and chocolatey, made with only 9 ingredients. Enjoy them straight out of the oven or freeze them for later use, these are great for snacking and are delicious for breakfast too.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: how to make vegan chocolate muffins, vegan chocolate muffins healthy, vegan chocolate muffins recipe, vegan double chocolate muffins
Servings: 12
Calories: 188kcal
Author: Gunjan

Ingredients

  • 1 1/2 cups oat flour
  • 1/2 cup unsweetened cocoa powder
  • 3 tsp baking powder
  • 1/4 tsp Salt
  • 1/4 cup flaxmeal (soaked in 1/2 cup warm water)
  • 3/4 cup maple syrup
  • 1/2 cup oat milk
  • 1 tbsp vanilla extract
  • 1/2 cup dairy free mini chocolate chips

Instructions

  • Preheat oven at 350-degree Fahrenheit and prepare a muffin tray with muffin liners. Keep it aside.
  • In a large mixing bowl combine oat flour, cocoa powder, baking powder and salt. Mix it well until there are no lumps (may take about 4 minutes).
  • Into the flour mixture, pour soaked flaxmeal, maple syrup, oat milk and vanilla extract and whip into a sticky but pouring consistency batter.
  • Fold in chocolate chips and just mix 2-3 times. (Do not over mix at this stage).
  • With the help of an ice cream scoop or a large cookie scoop fill ¾ of the muffin liners (you may top these muffins with some chocolate chips before baking if desired).
  • Place the muffin tray in the middle rack of the oven and bake for 25 minutes. Turn it off and take it out. Enjoy warm or at room temperature or freeze them for later use.

Notes

  • This recipe makes 12 large chocolate muffins. The serving size is 1 muffin per person.
  • I used dairy free mini chocolate chips in this recipe but any dark chocolate chip will work here in the same measurement as mentioned.
How to store:
  1. At room temperature – let it cool completely on a cooling rack and place them in a single layer in a container with a light lid and store for 2-3 days.
  2. Refrigerate – once completely cooled at room temperature, seal them in an air tight container and refrigerate for about 3 weeks.
  3. Freeze – once completely cooled at room temperature, seal them in Ziploc bags in single layer and freeze for about 3 minutes.
How to warm:
  1. If at room temperature you may enjoy as is or microwave for 15 seconds.
  2. If in the refrigerator, you may enjoy it cold or microwave for 20 seconds or oven bake at 350-degree Fahrenheit for 4 minutes. You may even oven toast for 2 minutes.
  3. If frozen, oven bake at 350-degree Fahrenheit for 5-6 minutes or until soft. You may even oven toast for 4-5 minutes or until soft.

Nutrition

Calories: 188kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 290mg | Fiber: 3g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg

half eaten vegan chocolate muffin stacked at the top of others.

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Filed Under: Dairy Free, Dessert, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. kushigalu says

    June 10, 2022 at 9:07 am

    Totally in love with this vegan version of chocolate muffins. Thanks for sharing. I will be baking this soon.

    Reply
  2. Chantry says

    June 10, 2022 at 9:02 am

    5 stars
    I am always looking for oil-free baking recipes! These were so delicious and my kids asked for more!

    Reply
    • Gunjan says

      June 13, 2022 at 9:06 am

      So glad Chantry that your loved loved these 🙂

      Reply
  3. Suja MD says

    June 10, 2022 at 8:50 am

    5 stars
    This was a such a delicious and easy recipe! I went perfect with my dinner meal. So good!

    Reply
    • Gunjan says

      June 13, 2022 at 9:07 am

      Thank you Suja!

      Reply
  4. Toni says

    June 10, 2022 at 8:47 am

    5 stars
    My kids enjoyed these muffins!! Can’t wait to make them again soon!

    Reply
    • Gunjan says

      June 13, 2022 at 9:07 am

      Yay!!! so happy Toni 🙂

      Reply
  5. Andrea says

    June 10, 2022 at 7:11 am

    5 stars
    These easy to make chocolate muffins are going on my “must bake” list right now! They look and sound incredible.

    Reply
    • Gunjan says

      June 10, 2022 at 7:21 am

      Thank you Andrea!

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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