Vegan Chocolate Muffins


Vegan Chocolate Muffins

These are the best vegan chocolate muffins with simple ingredients, made in one bowl, in about 30 minutes! The recipe is plant-based, gluten-free, refined sugar-free, and super easy to make!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8


  • Hand mixer
  • Electric coffee/spice grinder*
  • Muffin pan
  • Kitchen scale*


Dry ingredients

  • 1⅓ cup (120g) oat flour gluten-free if needed (*see notes)
  • ⅓ to ½ cup (70-100g) coconut sugar (*see notes)
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup (90g) chocolate chips (dairy-free) + more for the top

Wet ingredients

  • ¾ cup (180ml) almond milk
  • cup (160g) applesauce unsweetened (*see notes)
  • ¼ cup (65g) nut butter (*see notes)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract


  • I recommend measuring the ingredients in grams on a kitchen scale.
  • Line a muffin pan with paper liners (or grease the pan) and preheat oven to 360°F(180°C)
  • Add all dry ingredients (except the chocolate chips) to a large mixing bowl and stir with a whisk.
  • Now add the wet ingredients and stir to combine. You can also use a hand mixer.
  • Finally, stir in the vegan chocolate chips.
  • Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
  • Bake for 24 to 27 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert the toothpick into the center of a muffin.
  • It should come out almost clean (it's ok if the toothpick is crumbly/slightly sticky but it shouldn't come out wet).
  • Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.


Oat flour: If you don’t have oat flour, simply process oats (regular or certified gluten-free oats) in a blender or electric spice/coffee grinder until you have oat flour.
Sweetener: Any granulated sweetener can be used. Some examples are coconut sugar, Xylitol*, Erythritol, regular sugar or date sugar. I used 1/3 cup, however, if you have a sweet tooth, I recommend using 1/2 cup. *Desserts with Xylitol should be never given to dogs.
Applesauce: You can use mashed banana instead.
Nut butter: You can use almond butter, cashew butter, peanut butter or sunflower seed butter for a nut-free version. If you don’t have nut butter, you could use oil instead. Please note that I never made this recipe with oil, however, I would suggest about 1/8 to 1/4 of a cup (please report back if you give it a try).
Recipe makes 7-8 muffins (depending on muffin size). Nutrition facts are for one muffin.
Do you want to make cupcakes? Try out this sweet potato frosting!
Nutrition Facts:
Vegan Chocolate Muffins
Amount Per Serving
Calories 223
Calories from Fat 99
% Daily Value*
Saturated Fat3g15%
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