I have decadent bites of heaven for you. These Vegan Chocolate Muffins are loaded with chocolate and filled with little bursts of raspberries. A truly magical combination. They are vegan, moist, and they are kind of like mini healthy chocolate cakes. What could be better?!
Do you guys remember Viva Puffs?! That might be a BIG walk down memory lane for you. But these muffins actually remind me of them. It’s most likely the chocolate-raspberry combo. But I couldn’t help but smile thinking I made a healthy muffin that tastes like a good old Viva Puff.
As a kid, I did not eat very healthy. To be honest, I used to come home from school and eat 4 double stuffed Oreos (I mean they were pretty good), and I created this thing called a popcorn ball, where you melted 7 marshmallows in a bowl in the microwave and you popped a bunch of popcorn. Then you took a big spoon and scooped up all the melted marshmallows and dunked it into the popcorn until a “popcorn ball” formed. I mean I’m sure it was delicious cause I made it all the time, but my poor parents. I always left the sticky, nasty marshmallow bowl for them to clean…oops. But as you can see indulging in some Viva Puffs was also very likely with my diet. Adam just laughs when I tell him about my eating habits in my childhood!
Ok, but don’t go making these thinking they will be just like a Viva Puff. Taste-wise, yes, texture not at all. I think the base is a cookie crumb bottom and obviously, there is a huge marshmallow in the middle. You won’t find those in these raspberry chocolate muffins! But I do promise a whole lot of goodness.
here are a few reasons why I love these Vegan Chocolate Muffins, so listen up!
- They actually taste like little decadent chocolate cakes! You could even add a little glaze or icing to make these more like a healthy cupcake, cause let’s be honest, muffins are close cousins to the cupcake, right?!
- These vegan muffins would make such a yummy addition to any brunch or breakfast. They are sweet, but not overly, and are pretty darn amazing with a cup of coffee.
- I love finding good ways to incorporate fresh fruit from the summer into recipes. But the good thing about this recipe is even if you want to make these in December, frozen raspberries work just as good for these muffins!
- They are Picky Husband Approved. I watched Adam walk into the house after his workday and he shoved a muffin into his mouth and then came back for seconds. So I take that as a good sign.
Even though you will have to start up the good old oven to make these muffins, once you sink your teeth into a muffin, it will be so worth it! These muffins might be hard to stop at just one, and you might be reaching for a second one just like my Picky Husband.
vegan chocolate muffins
- 1/3 cup coconut sugar
- 1 1/2 cups oat flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 3 tbsp coconut oil (melted)
- 1/3 cup applesauce (unsweetened)
- 1/3 cup non-dairy milk
- 1 tsp vanilla
- 1-2 tbsp maple syrup (test sweetness)
- 1 cup raspberries (frozen or fresh)
- 1/4 cup chocolate chips
- Preheat the oven to 350ºF and lightly grease a muffin pan.
- Combine all the dry ingredients together.
- Melt the coconut oil over low heat. Let it cool. Then add the coconut oil, applesauce, milk, vanilla, and maple syrup into a bowl and thoroughly combine. Leave the raspberries and chocolate to the side.
- Add the wet ingredients to the dry. Using a wooden spoon, mix the batter together until everything is nicely combined. Next, add the raspberries and chocolate chips.
- Fill each muffin tin 3/4 of the way. It should fill 7-9 muffin tins.
- Bake in the oven for 25 minutes, testing with a toothpick that it comes out clean.
- Let the muffins cool in the tin for 5-10 minutes, then on a cooling rack for 5 more minutes.
- Store the muffins in an airtight container. After a few days, I would suggest storing them in the fridge, as they last longer this way. Or you can freeze them!