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–+ servings
Vegan chocolate muffins.

Best Vegan Chocolate Muffins

Justine Drosdovech
Vegan chocolate muffins are a rich, indulgent, and completely guilt-free dessert! Made with wholesome ingredients, this recipe is healthy, 100% plant-based, and delicious.
5 from 2 votes
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Prep Time 10 minutes
Bake time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, Vegan, Western
Servings 12 muffins
Calories 222 kcal

Equipment

  • Muffin pan
  • Small mixing bowl
  • Large mixing bowl

Ingredients
 

Wet

  • 1 cup plain soy milk (unsweetened)
  • 1 ½ tablespoons apple cider vinegar
  • ⅔ cup coconut sugar
  • ⅓ cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 medium ripe banana (mashed)

Dry

  • 1 ½ cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine-ground salt

Mix-ins

  • ½ cup dark chocolate chips (dairy-free)
  • Mini dark chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F and lightly grease or line a muffin pan with parchment paper cups.

Buttermilk

  • In a medium mixing bowl, add the soy milk and apple cider vinegar. Stir together, then set aside to curdle.

Dry

  • Sift the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl.

Wet

  • Add the coconut sugar, melted coconut oil, vanilla extract, and mashed banana to the buttermilk mixture. Stir until the sugar is dissolved and everything is combined.

Bake

  • Transfer the wet ingredients into the bowl of dry ingredients, then mix everything until there are no flour streaks, being careful not to overmix. Lastly, fold in the chocolate chips.
  • Evenly divide the batter between the muffin cups, filling each one about ¾ of the way full. Optional: sprinkle extra mini chocolate chips on top for decoration.
  • Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely. Happy eating!

Notes

  • Mash: Make sure you mash the banana until it’s completely smooth for the best texture and even distribution of sweetness.
  • Sift: Sift the dry ingredients to avoid dense and tough vegan cocoa muffins.
  • Avoid over-mixing: Mix the wet and dry until they’re just incorporated. This will result in a light, airy texture rather than dense. 
  • Line the muffin tin: Grease or line the muffin tin with paper cups to prevent the batter from sticking.
  • Don’t overfill: Fill each muffin tin about ¾ of the way full so it doesn’t overflow during baking.
  • Test for doneness: To ensure they’re fully baked, insert a toothpick into the center of a muffin. It should come out almost clean.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1muffin | Calories: 222kcal | Carbohydrates: 34g | Protein: 3.3g | Fat: 9.6g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 172.6mg | Potassium: 192.2mg | Fiber: 2.9g | Sugar: 16.8g | Vitamin A: 48IU | Vitamin C: 4.1mg | Calcium: 55.2mg | Iron: 2.1mg
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