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Double Chocolate Chip Muffins

Easy Vegan Double Chocolate Muffins

$3.72 recipe | $0.31 serving
These decadent vegan double chocolate muffins will surely satisfy your sweet-tooth, and then some. Rich, moist, and easy to make. What more could you ask for?
5 from 1 vote
Prep Time 10 mins
Bake time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American, Vegan, Western
Servings 12 muffins
Calories 222 kcal

Equipment

  • Muffin pan
  • Small mixing bowl
  • Large mixing bowl

Ingredients
 

Dry

  • 1 ½ cups all-purpose flour ($0.12)
  • ½ cup cocoa powder ($0.88)
  • 1 tsp baking powder ($0.01)
  • ½ tsp baking soda ($0.01)
  • ½ tsp salt ($0.01)

Wet

  • 1 ½ tbsp apple cider vinegar ($0.09)
  • 1 cup soy milk ($0.28)
  • cup coconut sugar ($0.43)
  • cup melted coconut oil ($0.64)
  • 2 tsp vanilla ($0.42)
  • 1 medium mashed banana ($0.16)

Add-Ins

  • ½ cup chocolate chips ($0.67)

Garnishes optional

  • Mini chocolate chips for topping

Instructions
 

  • Preheat your oven to 350°F, and lightly spray or line a muffin pan with parchment paper cups.
  • In a bowl, mix together the soy milk and apple cider vinegar to form a buttermilk mixture. Set aside.
  • Add all-purpose flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl, and whisk or sift those together thoroughly until no clumps remain.
  • Add all of the remaining wet ingredients to the soy milk and apple cider vinegar, and stir together.
  • Pour the wet ingredients into the bowl of dry ingredients, and mix everything until just incorporated, making sure no flour patches remain.
  • Fold in the chocolate chips. Then, evenly divide your batter into the muffin pan, filling each cup about ¾ of the way full. Optional: sprinkle additional mini chocolate chips on top for decoration.
  • Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center of a muffin 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 (about 2-3 hours).
  • When the muffins have cooled, transfer them to an airtight container and store at room temperature for up to 3 days, or freeze for up to 3 months.

Notes

  • Use room temperature soy milk to ensure the coconut oil doesn't harden once both are mixed together.
  • Insert the toothpick in a few different spots to avoid over baking (you may get a false result if you pierce a chocolate chip).
  • Optional ingredients are not reflected in the price of the recipe.

Nutrition

Nutrition Facts
Easy Vegan Double Chocolate Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
222
% Daily Value*
Fat
 
9.6
g
15
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.6
g
Cholesterol
 
0
mg
0
%
Sodium
 
172.6
mg
8
%
Potassium
 
192.2
mg
5
%
Carbohydrates
 
34
g
11
%
Fiber
 
2.9
g
12
%
Sugar
 
16.8
g
19
%
Protein
 
3.3
g
7
%
Vitamin A
 
48
IU
1
%
Vitamin C
 
4.1
mg
5
%
Calcium
 
55.2
mg
6
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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