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Vegan double chocolate muffins.

Easy Vegan Double Chocolate Muffins

Moist, extra chocolatey, and easy to make, this recipe for Vegan Double Chocolate Muffins will have you craving more! Loaded with chocolate chips in each bite they will be gone in no time!
Author: Kim Grimmett
5 from 1 vote
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 12 Muffins

Ingredients
 

  • 1 ⅔ cups all-purpose flour (208 grams)
  • ½ cup cocoa powder (45 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup cane sugar (150 grams)
  • ½ cup neutral oil (canola oil, grapeseed oil, vegetable oil, etc)
  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon vanilla extract
  • 1 cup dairy-free chocolate chips

Instructions

  • Preheat the oven to 375°F. Then prepare a 12 cup muffin pan with liners or by greasing the pan and dusting with flour. My recommendation is to use a nonstick muffin pan and liners.
  • Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Then add the sugar and whisk the dry ingredients together.
  • In a separate bowl, mix together the oil, almond milk, apple cider vinegar, and vanilla.
  • Then add the liquid ingredients to the flour mixture and stir just until moistened. Be careful not to overmix the batter. You don't want large clumps of raw flour, but the batter will be slightly lumpy. Now, gently fold in ¾ cup of the chocolate chips.
  • Pour the batter into the prepared pan making sure to distribute it evenly among 12 muffins. Then top the muffins with the remaining ¼ cup of chocolate chips. Now, bake for 19 to 21 minutes at 375°F. Check at 19 minutes. When the muffins are done a toothpick or cake tester will come out clean. It's okay to have some melted chocolate on the tester just not raw batter.
  • Allow the muffins to cool in the pan for about 5 minutes before moving them to a cooling rack to finish cooling.
  • The muffins will keep covered at room temperature for about 5 days or stored in an airtight container in the freezer for up to 3 months.

Nutrition

Serving: 1Muffin | Calories: 295kcal | Carbohydrates: 41.8g | Protein: 3.9g | Fat: 14.6g | Saturated Fat: 3.8g | Sodium: 165mg | Potassium: 118mg | Fiber: 1.4g | Sugar: 12.7g | Calcium: 49mg | Iron: 2mg
Keyword chocolate, chocolate chips, chocolate muffins, double chocolate, vegan muffins
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