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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.