The Most Amazing Vegan Chocolate Muffins

I have decadent bites of heaven for you. These vegan chocolate muffins are made with high-quality ingredients. These gluten free muffins are a guilt-free indulgence that you won’t want to miss. Whether you’re vegan, gluten-free, or dairy-free, I’ve got you covered. Satisfy your sweet tooth with these rich and chocolatey muffins that are sure to please.

Why You’ll Love These Gluten Free Chocolate Muffins

• These vegan double chocolate muffins are super moist, fluffy, and extra chocolatey. They taste like a chocolate cake but are muffins so they are healthy. That’s how that works, right?! 
• These double chocolate chip muffins are simple to make when it comes to gluten free baking. And you most likely have these ingredients in your pantry already if you are a gluten free baker. 
• Option to make these dairy free muffins more like a dessert by drizzling melted chocolate on the top, but that is totally optional and not necessary at all. 
• Made with cocoa powder and other natural ingredients, these vegan chocolate muffins are both tasty and nutritious. They’re a great way to satisfy your sweet tooth. And best of all, they’re easy to make and can be enjoyed anytime, whether as a quick breakfast or an afternoon snack.

How To Make Vegan Chocolate Muffins

These muffins are simple to make if you follow the instructions. It goes something like this:

1. Preheat the oven to 400ºF and line a muffin pan. I typically use these liners.
2. Combine all the dry ingredients together. Except for the vegan chocolate chips and set aside.
3. Melt the coconut oil over low heat. Let it cool. Combine the non dairy milk with the apple cider vinegar and set it aside for 5 minutes. Then whisk the coconut oil and coconut sugar together and add the rest of the wet ingredients together.
4. Add the wet ingredients to the dry. Using a wooden spoon, mix the batter together until everything is nicely combined. Next, add the chocolate chips.
5. Fill each muffin tin 3/4 of the way. It should fill 9-11 muffin tins. I like to only fill up 6 muffin liners at a time in a muffin tin of 9. I space them out so no muffin is beside another in the oven. This allows for the most amount of heat to reach these muffins and makes them rise all nice and tall. This is not a necessary step though. Learned this from the master, Broma Bakery.
6. Bake in the oven at 400ºF for 5 minutes. Then without opening the oven turn the temperature down to 350ºF and bake for 15 more minutes.
7. Let the muffins cool in the tin for 5-10 minutes, then transfer them to a cooling rack to cool completely.
8. Store the muffins in an airtight container.

For More Dairy Free Muffins, Try These:

• Banana Muffins
• Raspberry Muffins
• Chocolate Chip Muffins

If you’re looking for a delicious and healthy treat, look no further than this vegan chocolate muffin recipe. These dairy free muffins are perfect for anyone who wants to indulge in a little bit of sweetness without feeling guilty about it. Whether you’re vegan, gluten-free, or lactose intolerant, these muffins are sure to hit the spot. Grab the recipe for these vegan chocolate muffins below.

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